{"id":5529,"date":"2025-01-14T21:09:45","date_gmt":"2025-01-14T18:09:45","guid":{"rendered":"https:\/\/www.nukhetintarifdefteri.net\/?p=5529"},"modified":"2025-09-29T16:14:30","modified_gmt":"2025-09-29T13:14:30","slug":"kiymali-lahana-sarmasi","status":"publish","type":"post","link":"https:\/\/www.nukhetintarifdefteri.net\/en\/kiymali-lahana-sarmasi\/","title":{"rendered":"Stuffed Cabbage Rolls with Ground Beef Recipe (Sarma) \u2013 My Mom\u2019s Secret, Irresistible Flavor \ud83c\uddf9\ud83c\uddf7\ud83e\udd6c\ud83d\ude0d"},"content":{"rendered":"
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How to make cabbage rolls?<\/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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Introduction<\/h4>

Cabbage rolls with minced meat have a special place in the emotional memory of family tables. The soft leaf texture and the balance of the granular inner mortar you feel in the first bite take you directly to the home temperature. The fact that the cabbage leaves are \u201clike silk\u201d, the minced meat mortar is cooked in harmony with the rice and the sauce wraps the food, which constitutes the most obvious identity of this classic.<\/p>

Cabbage rolls with minced meat are not just a main course; it is a ritual experience in hosting guests, at the feast of the feast and on Sunday evenings. Patience, care, and the right heat management are the cornerstones of flavor while preparing this dish. The equal cooking of the wraps, the upwards of the aroma on the base and the contrast that occurs when served with yogurt, strengthens the feeling of \u201chomemade\u201d. Moreover, cabbage wrap stands out as a very suitable dish to be heated the next day when it meets with sauce. With these aspects, the cabbage wrap with minced meat is a bridge that brings together the tradition and current culinary practices.<\/p>

Today, the smell of a wrap that is cooked softly in the pot means a break in the high-tempo city life. When looking for practical solutions on weekdays, a pressure cooker can be preferred, and a more ritual cooking on the weekend can be preferred. Getting light fried sauce on the top layer with the oven finishing provides a both visual and flavorful plus. The final touches with garlic yoghurt, sumac and red pepper during the service make the character of the dish clear. In this narrative, we offer a comprehensive framework from history to service suggestions, from variations to health perspective, to safely implement the classic in question in your kitchen. So you will not only apply the recipe, but also feel the cultural context in its background.<\/p>

History & Background<\/h4>

Wrap and stuffing are among the important titles of the Ottoman cuisine heritage. Cabbage wrap is a member of this extended family, especially in winter, shaped by the evaluation of cabbage in the kitchen. In the wide geography stretching from the Balkans to the Caucasus, the \u201csarma\u201d culture is enriched with different internal mortars and sauces. Since cabbage offers a more supine and distinct aroma than vine leaves, the balance established with minced meat gives a more saturated taste. Historically, the winter storage and long-term consumption requirements have strengthened the culinary leading role of cabbage. For this reason, cabbage rolled with minced meat is considered both a symbol of abundance and sharing.<\/p>

In the Anatolian culinary tradition, the wrapping of each house has its own identity. Some emphasize the onion balance in the inner mortar, while others highlight the tones of spices. While it is enriched with bulgur in some regions, special attention is paid to keep the rice grainy in others. The basis of this diversity lies in the availability of material, climate and family habits. For those who are curious about the historical framework of the wrap culture, on Wikipedia wrapping<\/a> The article presents a brief panorama of different genres and regional interpretations. For the olive oil version of a similar leaf wrap technique on our site Olive oil leaf wrap<\/a> You can also check out the article; the differences between the two approaches are evident in the technical details as well as the palate.<\/p>

Serving Suggestions & Variations<\/h4>

Warm presentation is essential in the cabbage roll service with minced meat. Resting for a few minutes after taking it from the pot will equalize the internal heat. A base based on tomato paste and butter as a sauce, colored with red pepper powder, giving the dish an inviting look. Having garlic strained yogurt on the table provides both freshness and satiety from protein. For contrast color and consistency Leek And Beetroot Salad<\/a> It is very good; the sweet note of the beet is well matched with the umami richness of the wrap.<\/p>

On the variation side, different results can be obtained with small touches of the inner mortar. For example, it may be preferable to roast the rice for a very short time in order to keep it grainy. The spice profile can be renewed as desired; the cumin and black pepper balance highlights the natural flavors of minced meat. In winter, adding some bone broth to the sauce portion provides a deeper body. While it is possible to gain speed with the pressure cooker, a short top frying in the oven strengthens the presentation for the guest tables. If you want a lighter result, you can try modern reviews that reduce the minced meat and increase the amount of vegetables.<\/p>

Health & Benefit Perspective<\/h4>

Cabbage attracts attention with its fiber, vitamin C content. Fiber provides a regulating effect on the digestive system, while vitamin C supports immune functions. Vitamin K, on the other hand, plays a role in bone health and blood clotting mechanism. Protein from minced meat alone makes the meal a hearty main course, while rice provides balance as a source of carbohydrates. By keeping the oil usage in control, you can manage the total energy load, and you can get a lighter plate by choosing low-fat yogurt. Establishing the salt and spice balance in moderation makes it easier for everyone to consume comfortably. A plate set up with a salad and yogurt, along with portion control, creates a balanced meal.<\/p>

Closing & Call<\/h4>

As you can see, the cabbage rolled up with minced meat is a classic that requires mastery in the kitchen, but ultimately pays back all the effort. Correct cooking, balanced interior mortar and attentive service turn each plate into a \u201chome-made moment\u201d. This dish, which enriches the winter tables, is also a reliable main course in hosting guests. You can open a new page in your own memory by experiencing this flavor in your kitchen. If you are ready, heat the pot, prepare the leaves and start that fragrant smell in the kitchen. With pleasure!<\/p>

FAQ (Frequently Asked Questions)<\/h4>

1) How do cabbage leaves look like silk?<\/h6>

You can preserve the tissues by thinning the leaves from the vein, boiling them in boiling water for a short time and taking them into cold water immediately. This process reduces breaks during winding.<\/p>

2) What should I do to keep the inner mortar grains?<\/h6>

Balancing the rice ratio and not adding too much water, cooking in a controlled manner on low heat provides grain structure. It is also important not to stir the pot too often during cooking.<\/p>

3 ) Can it be cooked in a pressure cooker?<\/h6>

Yes, it can be done with the appropriate amount of liquid and with short-term cooking. This method offers practicality on busy days.<\/p>

4 ) Which garnishes suit with cabbage rolls with minced meat?<\/h6>

For garlic yogurt, pickles and color-contrast Leek And Beetroot Salad<\/a> It is a good companion. Also a light starter soup complements the menu.<\/p>

5 ) What is the main difference with the olive oil version?<\/h6>

Minced meat is not used in the olive oil interpretation, it is served warm\/cold and citrus acid stands out. for comparison Olive oil leaf wrap<\/a> You can check our article. (For more history, see. Wrap \u2013 Wikipedia<\/a>.)<\/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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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 medium cabbage<\/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\t2 cups rice<\/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\t200 g ground beef<\/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\t2 onions<\/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\t2 cloves garlic<\/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 tablespoon tomato paste<\/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 tablespoon of pepper paste<\/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 salt<\/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 black pepper<\/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 thyme<\/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 allspice<\/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\t\u00bd teaspoon of cumin<\/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 tablespoon of dried mint<\/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 tablespoon of pomegranate syrup<\/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\t\u00bd bunch of parsley<\/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 olive oil<\/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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    Sauce 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 tablespoon tomato paste<\/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 olive oil<\/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 pomegranate syrup<\/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 salt<\/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\t2 glasses of 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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      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: 45 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: 6<\/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\tWash the rice and put it in a mixing bowl.<\/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 chopped onions, crushed garlic and other ingredients 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\tCut the root part of the cabbage and boil it without melting it.<\/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\tDivide the cabbage into the leaves. Cut off thick veins.<\/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\tCut the leaves to the size you will wrap.<\/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\tPut the mortar and wrap it. Arrange the wraps in the pot.<\/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\tWhisk the sauce ingredients in a bowl. Pour over the wraps.<\/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\tCook on medium heat for 45 minutes.<\/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":"

          Stuffed Cabbage Rolls with Ground Beef (K\u0131ymal\u0131 Lahana Sarmas\u0131 \ud83c\uddf9\ud83c\uddf7) a perfectly seasoned ground beef filling \u2013 this is the kind of dish that warms both the heart and the stomach. \ud83c\udf72\ud83d\ude0b With just a few ingredients, you get maximum flavor and a comforting, home-style meal that disappears from the table in minutes. \ud83e\udd6c\ud83c\udf56 Each bite brings the cozy feeling of mom\u2019s kitchen, turning an ordinary dinner into a feast full of love and tradition. \ud83d\udd25<\/p>","protected":false},"author":1,"featured_media":8357,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[83,2264],"tags":[2030,2029,163,2027,2028,2031,2026,146,167],"class_list":["post-5529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ana-yemekler","category-turk-mutfagi","tag-etli-lahana-sarmasi","tag-kiymali-lahana-sarmasi","tag-kolay-yemek-tarifleri","tag-lahana","tag-lahana-dolmasi-tarifi","tag-lahana-sarmasi-ici-nasil-hazirlanir","tag-lahana-sarmasi-nasil-yapilir","tag-nukhetin-tarif-defteri","tag-yemek-tarifleri"],"_links":{"self":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/5529","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=5529"}],"version-history":[{"count":11,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/5529\/revisions"}],"predecessor-version":[{"id":10030,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/5529\/revisions\/10030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media\/8357"}],"wp:attachment":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media?parent=5529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/categories?post=5529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/tags?post=5529"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}