{"id":4447,"date":"2023-09-18T12:23:26","date_gmt":"2023-09-18T09:23:26","guid":{"rendered":"https:\/\/nukhetintarifdefteri.com\/?p=4447"},"modified":"2025-09-30T13:51:20","modified_gmt":"2025-09-30T10:51:20","slug":"kardelen-tatlisi","status":"publish","type":"post","link":"https:\/\/www.nukhetintarifdefteri.net\/en\/kardelen-tatlisi\/","title":{"rendered":"Snowdrop Dessert Recipe \u2013 The Legendary Taste That Moved Home From Izmir Patisserie \ud83c\uddf9\ud83c\uddf7 \ud83d\ude0d\ud83c\udf38"},"content":{"rendered":"
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How to make Snowdrop Dessert?<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\u0130zmir'in\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Introduction<\/h4>

Snowdrop Dessert is a modern patisserie interpretation that takes its name from the delicate snowdrop flower that blooms in the middle of winter, and brings elegance and simplicity together on the same plate. This dessert, which reflects the energy of the Aegean and the innovative culinary approach of \u0130zmir, has become frequently used in home kitchens in recent years. Although it may seem plain at first glance, the charm of Snowdrop Dessert is hidden in the layered flavor balance: the soft base, the slightly creamy texture and the silky feeling accompanied by a dose of syrup\/heated milk. This harmony makes the dessert ideal as an elegant finale both during the tea hours of the day and after dinner.<\/p>

One of the elements that makes Snowdrop Dessert special is the ability to \u201csatisfy the aggravation\u201d. It offers a lasting taste on the palate without leaving a very sugary or very fatty feeling. This is one of the most critical features sought in desserts today: to offer a light and happy experience when consumed in a portion-controlled manner. Snowdrop Dessert not only meets this expectation, but also becomes an option that you can safely serve at special events, thanks to its stylish presentation. It is no coincidence that the Izmir patisseries are referred to as one of the last periods of signature desserts; the structure of the sweet culture in the city has been opened to innovation and the modern interpretations such as snowdrops are adopted. Therefore, adding Snowdrop Dessert to your menu is one of the best ways to add a contemporary touch to your table.<\/p>

History & Background<\/h4>

The origin of Snowdrop Dessert is based on the Aegean's search for lightness in desserts and the interest in \u201cnew generation\u201d appearances in patisseries. Izmir is one of the cities where the patisserie and bakery culture is alive in Turkey, and this dynamism has paved the way for the proliferation of modernized versions of classic sherbet desserts over time. Snowdrop dessert has also emerged from this wave and has become a favorite adapted to home recipes today. The name comes from the snowdrop flower, it refers to the white and clean appearance of the dessert, creating a calm, spacious and elegant taste perception.<\/p>

It blends the tradition and the modern by combining the sweet, milky texture and the syrup balance. The recipe, which became popular with the introduction of some patisseries in the Aegean, attracted attention in a short time on social media, and has come to the fore as a dessert that can be applied by home users and provides high success when attention is paid to the material balance. It has long emphasized the gastronomy identity of \u0130zmir, the search for lightness in local ingredients and desserts; in this context, it is possible to read Kardelen Dessert in the culinary understanding of the city. \u201cIzmir\u201d article in Wikipedia<\/a> Browsing can also help you understand the historical background. This trend of modernization is not unique to the Snowdrop Dessert; similarly, Revani, supangle and custard-based desserts are reinterpreted with contemporary presentations.<\/p>

Service recommendations and variations<\/h4>

Snowdrop dessert is manifested by finishes that support simple and stylish presentation during service. You can add an elegant crunch to the dessert by sprinkling finely grated white chocolate, almonds or lightly roasted hazelnuts on it. In summer, fruit sauces (strawberries, raspberries, blackberries) provide freshness, giving a pleasant contrast to the creamy structure. In winter, orange zest and very little cardamom offer an aromatic depth.<\/p>

While editing your menu, it is recommended to serve Snowdrop Dessert after a light main course to keep the balance on the table. Black coffee or a little sugary brewed tea is accompanied by a good one. If you want to establish a menu integrity with the modern desserts of Aegean cuisine, you can also look at recipes with similar consistency and lightness; for example, you can look at the recipes with a watery syrup balance to diversify your table. CYPRUS DESSERT<\/strong><\/a> or practical and eye-catching with its milky texture Milk Halva (S\u00fct Helvas\u0131)<\/strong><\/a> You can consider alternatives.<\/p>

Health and Nutrition Perspective<\/h4>

Snowdrop dessert offers a satisfying and relatively light option when consumed with the right portioning. Although there is a protein and calcium contribution provided by milk-based tissue, it should not be forgotten that it is sweet and should be evaluated in the total daily sugar intake. When the syrup ratio and oil content are checked, a more balanced profile is obtained. If you wish, you can gradually reduce the amount of sugar and highlight the natural taste of the fruit instead of added sugar in fruit sauces. In order to reduce the glycemic load, it would be a wise approach to choose small slices instead of full portions or to serve shared services.<\/p>

Closing and call to action<\/h4>

If you want to bring the modern patisserie spirit of \u0130zmir to your table, Snowdrop Dessert is a strong candidate. It suits invitation menus and family gatherings with its stylish appearance, light texture and versatile presentation options. You can prepare a signature dessert by personalizing the recipe with small touches (white chocolate, pomegranate seeds, fine almond fractures) suitable for your own taste. Turkish Cuisine and City Pages in Wikipedia<\/a> It would be useful to browse through the sources. Now it's your turn: Go to the kitchen, find the balance and add an elegant final to your table!<\/p>

FAQ (Frequently Asked Questions)<\/h4>
In which menus does Snowdrop Dessert shine more?<\/h5>

It serves as an impressive finale at light main course invitations, tea time and special occasion tables. It is especially ideal for guests who love milk desserts.<\/p>

Can it be prepared in advance?<\/h5>

yes. Preparing the day in advance and resting in the refrigerator is often an advantage in terms of texture. Making the top decoration fresh before serving gives better results.<\/p>

What should be considered when choosing a sauce?<\/h5>

If you are going to use fruit sauce, red berries, which do not spoil the balanced sugar ratio of the dessert, with a slight sourness, are good options. In winter, you can get an aromatic alternative with orange zest.<\/p>

Should it be minimal or flashy in the presentation?<\/h5>

The nature of the dessert supports a minimalist presentation, but on special occasions it is possible to prepare a more flamboyant plate with white chocolate curls, mesh almonds and pomegranate seeds.<\/p>

How does it compare with similar desserts?<\/h5>

Although the Cypriot dessert or milky-syrupy is in a similar balance with modern interpretations, the snowdrop dessert offers a more \u201csilky\u201d mouthfeel. In this respect, it draws a lighter and more contemporary profile compared to other classic sherbets.<\/p><\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cream Ingredients<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 egg yolk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon of flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon of starch<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 pack of vanillin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 liter of milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t100 g white chocolate<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon of cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    sponge cake ingredients<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 cup sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 cup of flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 packet of baking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 pack of vanillin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t3 tablespoons of hot water<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Other Materials<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tTo wet the cake: 2 cups milk, 1 cup of cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tFor: Pistachio<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tFor the topping: coconut<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        Preparation time \u23f1\ufe0f<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPreparation time: 60 min.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCooking time: 60 min.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPortion: 8<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          Recipe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tFor the cream; put all the ingredients in the pot, except the cream. Cook, stirring, until it thickens. Transfer the custard to another container. Cover it with cling film so that it touches it and leave it to cool for 3-4 hours in the refrigerator. After it cools down, add the cream and beat with a mixer.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tFor the sponge cake, whisk the sugar and eggs well. While whisking, add hot water and continue whisking.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAdd the flour, vanillin and baking powder and mix.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPour the cake into a clamped mold and bake in a preheated oven at 170 degrees for 25 minutes.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tRemove the cake from the mold to cool. After cooling, cut in half.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tMix the milk and cream. Wet the first layer of the cake with milk. Pour half the cream and spread it. Sprinkle with chopped pistachios. Close the second layer and wet it with milk. Pour the remaining cream and spread. Keep it in the refrigerator for 1 night.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAfter the cake has cooled, cover it with coconut. Slice and serve.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Bon app\u00e9tit!<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            <\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Snowdrop dessert is a special and elegant flavor that was born from the famous sweet culture of Izmir. \u2744\ufe0f Snowdrop, which has been one of the most preferred desserts in Izmir patisseries for years, has now become an easily applicable recipe at home. \ud83c\udf70 While it is the star of the guest tables with its layered structure and stylish decorations, it also leaves a pleasant taste on the palate for a long time. \u2728<\/p>","protected":false},"author":1,"featured_media":8323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[70,13,12,2264],"tags":[1094,1095,1091,1084,1090,1083,1089,1093,1082,1092,1086,146,1087,1085,1088,183,969,1064,185,292,167],"class_list":["post-4447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-benim-sectiklerim","category-kek-ve-pasta-tarifleri","category-tatli-tarifleri","category-turk-mutfagi","tag-izmir-kardelen-tatlisi","tag-izmir-kardelen-tatlisi-nasil-yapilir","tag-izmir-kardelen-tatlisi-tarifi","tag-izmirin-meshur-kardelen-tatlisi","tag-kardelen-pastasi","tag-kardelen-pastasi-tarifi","tag-kardelen-tatlisi","tag-kardelen-tatlisi-nasil-yapilir","tag-kardelen-tatlisi-tarifi","tag-kolay-pasta-tarifleri","tag-kremali-pasta-tarifi","tag-nukhetin-tarif-defteri","tag-pandispanya-tarifi","tag-pasta","tag-pasta-keki-tarifi","tag-pasta-tarifleri","tag-pastaci-kremasi-tarifi","tag-tatli","tag-tatli-tarifleri","tag-yemek","tag-yemek-tarifleri"],"_links":{"self":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/4447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/comments?post=4447"}],"version-history":[{"count":13,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/4447\/revisions"}],"predecessor-version":[{"id":10303,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/4447\/revisions\/10303"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media\/8323"}],"wp:attachment":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media?parent=4447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/categories?post=4447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/tags?post=4447"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}