{"id":8693,"date":"2025-09-26T03:03:07","date_gmt":"2025-09-26T00:03:07","guid":{"rendered":"https:\/\/www.nukhetintarifdefteri.net\/?p=8693"},"modified":"2025-10-12T19:27:13","modified_gmt":"2025-10-12T16:27:13","slug":"kabak-cicegi-dolmasi","status":"publish","type":"post","link":"https:\/\/www.nukhetintarifdefteri.net\/en\/kabak-cicegi-dolmasi\/","title":{"rendered":"Stuffed Zucchini Blossoms (Kabak \u00c7i\u00e7e\u011fi Dolmas\u0131) \u2013 Aegean olive-oil delicacy, light and elegant \ud83c\uddf9\ud83c\uddf7 \ud83c\udf3f"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

How to make stuffed zucchini?<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Kabak\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Introduction<\/h4>

Stuffed zucchini flowers are an elegant delicacy that brings the Aegean breeze to your kitchen. The flowers, harvested when the summer sun still offers a gentle warmth, present a light appetizer with the balanced harmony of olive oil and fresh herbs. The most characteristic aspect of this dish is its extremely delicate texture, which nonetheless leaves a strong aroma on the palate. It particularly shines on meze platters and sparks curiosity with the first bite on dinner party tables. With its structure that adapts to both traditional and modern presentations, stuffed zucchini flowers appeal to different palates. When you wish to gather the serenity and natural essence of summer on a plate, stuffed zucchini flowers will be an ideal choice.<\/p>

While this dish represents the freshness of the Aegean, it also stands out as one of the elegant members of the \"olive oil-based dishes\" family in our culinary culture. If you enjoy having other olive oil-based dishes on your table, you can achieve a similar lightness and balanced aroma with stuffed vine leaves with olive oil.<\/a> Furthermore, if you wish to try a member of the stuffed vegetable family with a more pronounced flavor profile, stuffed bell peppers,<\/a> which stand out with their unique aroma on summer tables, might also appeal to you. Among all these options, stuffed zucchini flowers are like a thin-skinned jewel \u2013 too delicate to bear touching, yet unforgettable in taste.<\/p>

History & Background<\/h4>

Stuffed zucchini flowers is a dish belonging to the shared culinary heritage of the Aegean and Mediterranean belt. In the coastal cities where the olive oil-based culinary culture developed, the use of seasonal produce at its freshest defines the character of the dish. Using flowers picked early in the morning is important both for preserving the texture and for presenting the aroma delicately. The stuffing technique is a tradition extending uninterrupted from Ottoman cuisine to the present day, based on the idea of filling vegetables with a flavorful filling. In this context, the zucchini flower is one of the most delicate carriers of the stuffing concept. Its seasonal abundance and accessibility have paved the way for this dish to be frequently prepared in Aegean village cuisine.<\/p>

Climatic conditions of the region and soil structure, to increase the efficiency of the pumpkin plant, the freshness of the flowers and continuity wins. This continuity, the food and the menu has provided access to everyday meals and special day. The dominance of olive oil in the region, plays a decisive role in the selection of the filling oil and gives a silky finish for dinner. For more information about the historical background of the technique stuffing In Wikipedia, the \u201cStuffing\u201d article<\/a> you can browse. As you will see in there, is not only a recipe stuffed; geography is a bridge between a kitchen. Zucchini, elegant and also represents the seasonal aspect of this bridge.<\/p>

Serving Suggestions & Variations<\/h4>

When serving stuffed zucchini flowers, it is recommended that you first decide whether you prefer them hot or cold. In olive oil-based versions, serving them cold allows the aromas to be perceived in a balanced way. They can be accompanied by lemon slices, fresh dill, or refreshing herbs like basil. If you serve them on a meze platter with cracked olives, white cheese, and roasted peppers, you will achieve a contrasting flavor palette. If you wish to create a light main course, you can add a practical summer soup prepared with yogurt or olive oil-based vegetable varieties alongside it.<\/p>

Variations include reducing the rice ratio and increasing aromatic greens, adding finely diced zucchini flesh to the filling, or enriching the profile with different herbs (fresh mint, basil, dill). Those aiming for a more distinct character can enhance the freshness with lemon zest. Due to the delicate structure of the flowers, care is required during the stuffing and cooking process; this care is reflected on the plate as an elegant appearance and a soft texture. In presentation, drizzling with thinly sliced lemon peels or extra virgin olive oil strengthens the sensation of brightness and freshness.<\/p>

Health & Benefits<\/h4>

A tradition of olive oil, the Mediterranean type of diet is one of the cornerstones of this tradition carries the light weight and zucchini. The use of balanced fats, fresh greens and measured grain rate, and hearty food makes for both a comfortable choice. At noon is an ideal solution for those who prefer a light dish. Those who want to avoid heavy meals during the summer, zucchini, with both lightness and they won't sacrifice taste.<\/p>

Furthermore, the use of seasonally harvested vegetables and herbs offers positive contributions not only in terms of freshness and aroma but also in nutritional value. Extra virgin olive oil provides a base rich in unsaturated fatty acids. In a balanced menu construction, when paired with yogurt-based sauces or fresh salads, the integrity of the meal is strengthened. This approach transforms summer tables into a simple yet satisfying experience.<\/p>

Conclusion & Invitation<\/h4>

Stuffed zucchini flowers are one of those rare flavors that unite simplicity and refinement on a single plate. You can confidently choose it when you wish to bring the freshness of the Aegean to your table, welcome your guests with an elegant starter, or prepare a light summer meal for yourself. To get acquainted with different examples in the world of olive oil-based dishes, examining the recipes in the internal links mentioned above will help you build a cohesive flavor story on your table. Make room for this delicate dolma in your kitchen; the freshness you will feel with the first bite will become one of the most beautiful memories of summer etched in your mind. Do not forget to share your experience and note down your favorite variations.<\/p>

FAQ (Frequently Asked Questions)<\/h4>

At what times should zucchini flowers be harvested?<\/h5>

It is generally recommended to harvest them early in the morning, while the flowers are still fresh; this helps preserve the desired delicate structure in the dolma.<\/p>

Should it be served hot or cold?<\/h5>

In olive oil-based versions, serving cold is common; this allows the aromas to be perceived more balanced. However, it can also be served warm according to personal preference.<\/p>

Which herbs pair well with stuffed zucchini flowers?<\/h5>

Fresh mint, dill, and a small amount of basil enhance the freshness; lemon zest also elevates the aroma in a balanced way.<\/p>

How can it be paired on a menu?<\/h5>

It pairs very well with meze platters, yogurt-based sauces, and light summer salads. When combined with other olive oil-based varieties, a complete table setting is achieved.<\/p>

How should leftover stuffed vegetables be stored?<\/h5>

After cooling, they can be stored briefly in a sealed container in the refrigerator; before serving, a drizzle of olive oil can help support the sensation of freshness.<\/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

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Ingredients <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
    \n\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\t30 zucchini blossoms<\/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 onion<\/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 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\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 cup 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 cup grated tomato<\/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 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 teaspoon dried 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 cup water<\/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\tDill<\/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\tParsley<\/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
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    Preparation time \u23f1\ufe0f<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
      \n\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\tPreparation time: 15 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: 20 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\tServings: 30<\/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
      \n\t\t\t\t\t\t
      \n\t\t\t\t\t
      \n\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t

      Recipe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t
        \n\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\tPlace them in a pot with 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\tCooking the garlic chop onions and add. Cook for 2-3 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\tRice, tomatoes, salt, pepper, mint, thyme and add water and stir.<\/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 the rice until the water is absorbed.<\/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 I got the pot off the stove, add some chopped dill and parsley and stir.<\/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\tWash the zucchini flowers. Remove the bud in the middle.<\/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\tFill from their fees.<\/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\tThe flowers bring the ends together and fold it backwards.<\/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\tBecause it is very delicate zucchini flowers, rupture, do not have too much mortar.<\/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\tThe rolls from the pan to the directory. Drizzle with a little olive oil on them.<\/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 in enough water to pass them.<\/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\tServe with garlic yogurt.<\/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
        \n\t\t\t\t
        \n\t\t\t\t\t

        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
        \n\t\t\t\t\t\t
        \n\t\t\t\t\t
        \n\t\t\t
        \n\t\t\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t
        \n\t\t\t
        <\/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":"

        Have you ever tried a dolma this delicate? Picked at dawn, zucchini blossoms filled with fragrant rice and the silky touch of olive oil \ud83e\uded2 lift the flavor to another level. Aegean-style olive-oil dishes bring summer tables together with lightness and freshness \u2600\ufe0f\ud83c\udf3f, and this recipe becomes an elegant companion to your mains. It\u2019s ideal for a mezze platter \ud83e\udd59, a picnic menu, or a light dinner. Practical tips for making stuffed zucchini blossoms are right here. Try it once and it\u2019ll be your new favorite!<\/p>","protected":false},"author":1,"featured_media":8651,"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":[2270,2268,725,2267,2269,2271,146,2272,167,1663,948,2273],"class_list":["post-8693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ana-yemekler","category-turk-mutfagi","tag-dolma-tarifleri","tag-ege-usulu-kabak-cicegi-dolmasi","tag-ev-yemekleri","tag-kabak-cicegi-dolmasi","tag-kabak-cicegi-dolmasi-nasil-yapilir","tag-kabak-cicegi-nasil-yapilir","tag-nukhetin-tarif-defteri","tag-stuffed-zucchini-blossoms","tag-yemek-tarifleri","tag-zeytinyagli","tag-zeytinyaglilar","tag-zucchini-fllowers"],"_links":{"self":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/8693","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=8693"}],"version-history":[{"count":48,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/8693\/revisions"}],"predecessor-version":[{"id":10958,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/8693\/revisions\/10958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media\/8651"}],"wp:attachment":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media?parent=8693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/categories?post=8693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/tags?post=8693"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}