{"id":1603,"date":"2023-11-25T04:27:02","date_gmt":"2023-11-25T04:27:02","guid":{"rendered":"https:\/\/www.sutyo.com\/?p=1603"},"modified":"2023-11-25T04:27:02","modified_gmt":"2023-11-25T04:27:02","slug":"mihlama-kuymak-yapilisi","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/mihlama-kuymak-yapilisi\/","title":{"rendered":"M\u0131hlama (Kuymak) Yap\u0131l\u0131\u015f\u0131"},"content":{"rendered":"

MIHLAMA (MUHLAMA, KUYMAK) YAPILIRKEN<\/p>\n

GENELL\u0130KLE
\nKARADEN\u0130Z TEREYA\u011eI 500 GR
\nTEL PEYN\u0130R\u0130 500 GR (veya KOLOT PEYN\u0130R\u0130)
\nR\u0130ZE MISIR UNU 500 GR<\/p>\n

ORANLARINDA KULLANILIR.<\/p>\n

Y\u00d6RESEL MIHLAMANIN YAPILI\u015eI B\u00d6LGELERE G\u00d6RE DE\u011e\u0130\u015eEB\u0130L\u0130R
\nTrabzon’da kuymak ad\u0131yla, Rize’de m\u0131hlama ad\u0131yla daha \u00e7ok tercih edilir. Aralar\u0131ndaki en belirgin fark, kuymakta \u00f6n planda tutulan ve \u00e7ok kullan\u0131lan\u00a0 malzeme m\u0131s\u0131r unu iken, m\u0131hlama da as\u0131l malzeme peynirdir. Her iki yemek\u00a0 de m\u0131s\u0131r unu, peynir ve tereya\u011f kullan\u0131larak yap\u0131l\u0131r.<\/p>\n

\"\"
\nTrabzon k\u00f6y peyniri, \u00e7e\u00e7il ya da ka\u015far peyniri bir t\u00fcr kuymak peyniri olabilir. M\u0131s\u0131r unu ise kuymak i\u00e7in peynirden bile \u00f6nemli. Kolay gibi g\u00f6r\u00fcnse de asl\u0131nda usta eller isteyen kuyma\u011f\u0131 en iyi yapan yerlerde yemenizi tavsiye ederiz. \u00dcstelik kuymak sadece Karadeniz’de yenir diye bir \u015fey yok.
\nTereya\u011f\u0131n yo\u011funlu\u011fu ve kalitesi ikisi i\u00e7inde \u00f6nemlidir.
\nKaradeniz\u2019i iyi bilen biri olarak genel g\u00f6zlemim \u015fu \u015fekilde; M\u0131hlamada kullan\u0131lan tereya\u011f oran\u0131, Kuymakta kullan\u0131lan tereya\u011f oran\u0131ndan her zaman daha fazla olmu\u015ftur.<\/p>\n

\"\"
\nKolot peynir veya Tel peynir her ikisi de kullan\u0131labilir. \u00d6nemli olan peynirin erimesi ve lezzetli olmas\u0131d\u0131r. Tereya\u011f ekleyece\u011finiz i\u00e7in peynirin ya\u011fl\u0131 olmas\u0131 \u00e7ok gerekli de\u011fildir. Ama tad\u0131 a\u00e7\u0131s\u0131ndan gereklidir.<\/p>\n

Artvin usul\u00fc; Tencereye Artvin\u2019e \u00f6zg\u00fc kaymak eklenir. Kaymak yand\u0131ktan sonra yava\u015f yava\u015f m\u0131s\u0131r unu eklenir. M\u0131s\u0131r unu eklendikten sona kaymakla beraber kavrulur ve bazen azar azar \u0131l\u0131k su koyulur. Un kavurulduk\u00e7a yava\u015f yava\u015f da ya\u011f \u00e7\u0131kmaya ba\u015flar. Sonra da taba\u011fa konulup servis edilir.<\/p>\n

Trabzon usul\u00fc; Ya\u011f eritildikten sonra m\u0131s\u0131r unu ile k\u0131sa s\u00fcre kavrulur. Ya\u011f sal\u0131nmaya ba\u015flay\u0131nca \u2018so\u011fuk\u2019 su ilave edilir. Minzi peyniri ya da imans\u0131z peynir koyabilirsiniz. Kaynay\u0131nca kar\u0131\u015ft\u0131rma i\u015flemi b\u0131rak\u0131l\u0131r. Orta ate\u015fte fokurday\u0131p dibi k\u0131zar\u0131r ve ya\u011f \u00fcst\u00fcne \u00e7\u0131k\u0131nca kapat\u0131l\u0131r. S\u0131cak servis yap\u0131l\u0131r.<\/p>\n

Rize usul\u00fc; Geni\u015f\u00e7e bir tavada tereya\u011f\u0131 eritilip, m\u0131s\u0131r unuyla hafif kavrulur. Burada kullan\u0131lan m\u0131s\u0131r unu, bal\u0131klar\u0131n k\u0131zart\u0131l\u0131rken kulland\u0131klar\u0131 m\u0131s\u0131r unundan daha kal\u0131nca \u00f6\u011f\u00fct\u00fclm\u00fc\u015f oland\u0131r. Ama di\u011feriyle de yap\u0131labilir. Trabzon tereya\u011f\u0131 kendine has reyhas\u0131yla m\u0131s\u0131r ununu pembele\u015ftirince kaynar su ilave edilir ve iyice kar\u0131\u015ft\u0131r\u0131l\u0131r. Bir s\u00fcre sonra ya\u011f kendini g\u00f6stermeye ba\u015flar. Erzurum\u2019a ait telli peynir ilave edilir ve k\u0131sa s\u00fcre h\u0131zl\u0131ca kar\u0131\u015ft\u0131r\u0131l\u0131r. Telli peynir yerine kolot peynir isimi verilen peynir de kullan\u0131labilir.<\/p>\n

 <\/p>\n

I\u011fd\u0131r usul\u00fc; Tavaya ya\u011f konularak eritilir. Eritilen ya\u011fa sar\u0131k\u00f6k (zerde\u00e7al) ilave edilir. Di\u011fer tarafta bir kap i\u00e7erisinde haz\u0131rlanm\u0131\u015f su, un, tuz kar\u0131\u015f\u0131m\u0131 erimi\u015f ya\u011f\u0131n i\u00e7ine yava\u015f yava\u015f d\u00f6k\u00fcl\u00fcp h\u0131zl\u0131 h\u0131zl\u0131 kar\u0131\u015ft\u0131r\u0131l\u0131r. Pi\u015fince ate\u015ften al\u0131n\u0131p \u00fcst\u00fcne kepleme d\u00f6k\u00fcl\u00fcr. Kepleme ise Nabat \u015fekeri, tar\u00e7\u0131n, akk\u00f6k, mu\u011fek ve karabiberden olu\u015fan, \u0130ran\u2019dan gelen bir kar\u0131\u015f\u0131md\u0131r.
\nkaynak m\u0131hlama kuymak<\/a> :<\/p>\n

Karadenizde m\u0131s\u0131r unu, o m\u0131s\u0131r ununu kavuracak tad\u0131 g\u00fczel bir ya\u011f ve protein olarak da tuzsuz peynir kullan\u0131larak yap\u0131lan tava yeme\u011fine Trabzon ve \u00e7evresinde Kuymak, Rize\u2019den \u00f6tesinde de M\u0131hlama denir. (Artvin dahil.) Yani isim sadece co\u011frafi olarak de\u011fi\u015fiyor. O kadar. Buradan Trabzonlunun Rizeliden, Rizelinin de Trabzonludan pek haz etmedi\u011fi \u00e7\u0131kar\u0131m\u0131n\u0131 hemen yapabiliriz.\u00a0 \u015eekli nedeniyle kolot peyniri ismini alan disk \u015feklindeki peynir de kullan\u0131lmaktad\u0131r.
\nKaradenizde her ailenin kuymak yapma<\/a> bi\u00e7imi de ayr\u0131d\u0131r. Ayn\u0131 \u015fey m\u0131hlama tabir edilen yemek i\u00e7in de ge\u00e7erlidir.<\/p>\n

Lakin genelde Rize ve Rize\u2019nin me\u015fhur yaylalar\u0131nda yiyece\u011finiz tereya\u011f, m\u0131s\u0131r unu ve peynirden yap\u0131lan muhte\u015fem lezzetin ismi m\u0131hlama olarak s\u00f6ylenecektir. Trabzon\u2019da ise kuymak dersiniz, ayn\u0131 yeme\u011fin sipari\u015fi vermi\u015f olursunuz. G\u00f6rd\u00fc\u011f\u00fcn\u00fcz gibi olay yine b\u00f6lgesel de\u011fi\u015fecektir. Yeme\u011fin yap\u0131l\u0131\u015f\u0131nda kullan\u0131lan oranlada ise zaten her a\u015fc\u0131ya g\u00f6re de\u011fi\u015fmektedir. Kolot peynir<\/a> olsun, tel peynir<\/a> olsun tad\u0131 pek farketmeyecek ustan\u0131n becerisine kalm\u0131\u015ft\u0131r.<\/p>\n

Olay\u0131 etimolojik olarak inceleyecek olursak \u201cKuymak\u201d; ismi \u00fcst\u00fcnde kaymakla m\u0131s\u0131r ununun kar\u0131\u015ft\u0131r\u0131larak kavrulmas\u0131 i\u015fleminin mutlaka yap\u0131lmas\u0131 zorunludur. M\u0131hlamada ise b\u00f6yle bir zorunluluktan bahsedilemez. Muhtemelen tavan\u0131n i\u00e7ine at\u0131lan tel peynirin tavada eriyip tavaya m\u0131hlanmas\u0131ndan \u00f6t\u00fcr\u00fc halk aras\u0131nda \u201cm\u0131hlama\u201d diye isimlendirilmeye ba\u015flanm\u0131\u015ft\u0131r.<\/p>\n

muhlama kuymak yerinde pide
\nNeticede Trabzon\u2019da kuymak, Rize\u2019de m\u0131hlamad\u0131r bunu ad\u0131. Zaten g\u00fcn\u00fcm\u00fczde Trabzon ve \u00e7evresinde b\u0131rak\u0131n kayma\u011f\u0131, hilesiz tereya\u011f bulmak bile zordur. T\u00fcrkiye ‘nin b\u00fcy\u00fcn margarin ve kayma\u011f\u0131n\u0131n Trabzonda toplan\u0131p, T\u00fcrkiye ‘ye tereya\u011f\u0131n\u0131n varyasyonlar\u0131 ve tulum peynir olarak da\u011f\u0131t\u0131ld\u0131\u011f\u0131 s\u00f6ylenmektedir.<\/p>\n

M\u0131hlama\/Kuymak kendi ba\u015f\u0131na yavan bir yemektir. Yan\u0131na mutlaka bir tuzlu gerekir. (Zeytin, tuzlu peynir, tur\u015fu vesaire) Uzay\u0131p s\u00fcnd\u00fc\u011f\u00fc zaman etraf\u0131ndakilere heyecan ya\u015fat\u0131r. M\u0131hlama ve kuymak\u0131 haz\u0131rlayan ki\u015filer genellikle bunun \u015fovunu yaparlar. Kuymak\u00e7\u0131lar peyniri yo\u011fun kulland\u0131klar\u0131 i\u00e7in s\u00fcnd\u00fcrme eylemi daha g\u00f6steri\u015flidir.<\/p>\n

Karadeniz\u2019de sevilerek t\u00fcketilen yemeklerdir. Yeter ki i\u00e7inde kullan\u0131lan malzemeler iyi olsun.
\nM\u0131s\u0131r unu, M\u0131s\u0131r\u0131n \u00f6\u011f\u00fct\u00fclmesiyle elde edilen ince toza verilen add\u0131r. Ba\u015fta ekmek ve hamur i\u015fleri olmak \u00fczere pek \u00e7ok g\u0131dada kullan\u0131l\u0131r.
\nTam M\u0131s\u0131r Unu Faydalar\u0131
\nM\u0131s\u0131r\u0131n i\u00e7erisinde y\u00fcksek miktarda karbonhidrat bulunur. Bu da v\u00fccuda enerji sa\u011flamada \u00f6nemli bir besin olmas\u0131n\u0131 sa\u011flar.
\nA ve B2 vitaminleri ile protein, kalsiyum, fosfor ve demir mineralleri bak\u0131m\u0131ndan zengindir.
\nLifli bir g\u0131da olan m\u0131s\u0131r bu \u00f6zelli\u011fi sayesinde kan \u015fekerini dengeler. Ayr\u0131ca kab\u0131zl\u0131\u011f\u0131 \u00f6nler. Lifli olmas\u0131 ayn\u0131 zamanda koroner kalp hastal\u0131klar\u0131n\u0131 da \u00f6nler.
\nDoymam\u0131\u015f ya\u011f asitleri bak\u0131m\u0131ndan zengindir. Doymam\u0131\u015f ya\u011f asitleri kolesterol\u00fc dengelemede yard\u0131mc\u0131 olur. Ayn\u0131 zamanda kalp ve damar dostudur.<\/p>\n

—<\/p>\n

Un ambalaj\u0131n\u0131n a\u011fz\u0131 diki\u015flidir; k\u0131sa ipten \u00e7ekerek kolayca diki\u015fi s\u00f6kebilir, paketi a\u00e7abilirsiniz.<\/p>\n

\u0130\u00e7erisinde gluten olmad\u0131\u011f\u0131 i\u00e7in m\u0131s\u0131r unundan direk ekmek yap\u0131lmaz. %100 m\u0131s\u0131r unu kullan\u0131larak yap\u0131lan ekmeklerde ise maya kullan\u0131lmaz. Karadeniz\u2019de y\u00f6reye g\u00f6re de\u011fi\u015fen tariflerde kimisi yumurta kullanarak kek k\u0131vam\u0131nda pi\u015firir; kimisi ise zeytinya\u011f\u0131, yo\u011furt, kabartma tozu, karbonat kullanarak pi\u015firir. Y\u00f6resel anlamda tavada pi\u015feni makbul kabul edilir. Ek\u015fi maya kullanarak %100 m\u0131s\u0131r ekme\u011fi yap\u0131lamaz. Ancak i\u00e7erisine bu\u011fday unu ilave edilerek yap\u0131labilir. \u00d6rne\u011fin; 600 gram bu\u011fday unu 400 gr. m\u0131s\u0131r unu kullan\u0131rsan\u0131z, ek\u015fi mayal\u0131 ekmek yapabilirsiniz
\nm\u0131s\u0131r unu \u0130spanyolca’da “masa” veya “hamur” olarak bilinir. Masa, bir gecede kire\u00e7 suyuna bat\u0131r\u0131lm\u0131\u015f, kurutulmu\u015f ve ard\u0131ndan \u00f6\u011f\u00fct\u00fclm\u00fc\u015f m\u0131s\u0131rdan yap\u0131l\u0131r. Bu un, m\u0131s\u0131r ekme\u011fi, tamales, empanadalar ve Latin yemeklerinde di\u011fer \u00f6\u011feleri yapmak i\u00e7in kullan\u0131\u015fl\u0131d\u0131r. Masa, marketinizin f\u0131r\u0131n reyonunda haz\u0131rd\u0131r; ancak do\u011fru malzemeye sahipseniz ve biraz sabr\u0131n\u0131z varsa evde kendi masan\u0131z\u0131 yapabilirsiniz.<\/p>\n

M\u0131s\u0131r Unu Kavurma ve S\u00fctl\u00fc M\u0131s\u0131r Gevre\u011fi Yap\u0131m\u0131 :<\/p>\n

A\u015fama 1
\nPaslanmaz \u00e7elik bir tencereye 3 litre su d\u00f6k\u00fcn. Kire\u00e7 baz\u0131 metallerle reaksiyona girece\u011finden, a\u015f\u0131nd\u0131r\u0131c\u0131 olmayan bir kap kullanmal\u0131s\u0131n\u0131z. Br\u00fcl\u00f6r\u00fc y\u00fcksek konuma getirin ve sudaki kireci \u00e7\u00f6zmek i\u00e7in kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

Ad\u0131m 2
\nM\u0131s\u0131r\u0131 suya ekleyin ve \u00fcstte y\u00fczen m\u0131s\u0131rlar\u0131 \u00e7\u0131kar\u0131n \u00e7\u00fcnk\u00fc k\u00f6t\u00fc gitmi\u015f olabilir. M\u0131s\u0131r\u0131 kaynat\u0131n ve ard\u0131ndan \u0131s\u0131y\u0131 orta-d\u00fc\u015f\u00fck seviyeye indirin. Tamales i\u00e7in masaya ihtiyac\u0131n\u0131z varsa, m\u0131s\u0131r\u0131 12 ila 15 dakika veya ekme\u011fi yap\u0131yorsan\u0131z iki dakika pi\u015firin.<\/p>\n

A\u015fama 3
\nTavay\u0131 ocaktan al\u0131n. Tamales yap\u0131yorsan\u0131z, m\u0131s\u0131r\u0131 bir saat bekletin. Ekme\u011fi yap\u0131yorsan\u0131z, m\u0131s\u0131r\u0131 bir gece suda bekletin. Tortilla lapas\u0131, tamales i\u00e7in lapadan daha ince olmal\u0131d\u0131r ve ekstra \u0131slatma s\u00fcresi, kirecin m\u0131s\u0131r\u0131 daha da par\u00e7alamas\u0131na izin verir.<\/p>\n

4. ad\u0131m
\nM\u0131s\u0131r\u0131 bir kevgir i\u00e7ine bo\u015falt\u0131n ve m\u0131s\u0131r\u0131 so\u011fuk suyla y\u0131kay\u0131n. Kabuklar\u0131n\u0131 \u00e7\u0131karmak i\u00e7in m\u0131s\u0131r\u0131 ellerinizin aras\u0131nda ovalay\u0131n. T\u00fcm kabuklar\u0131n \u00e7\u0131kar\u0131ld\u0131\u011f\u0131ndan ve m\u0131s\u0131r tanelerinin yaln\u0131zca soluk beyaz i\u00e7 k\u0131sm\u0131n\u0131n kald\u0131\u011f\u0131ndan emin olun, aksi takdirde tamale veya tortillan\u0131z kire\u00e7 suyu gibi tadacakt\u0131r. G\u00f6vdeleri at\u0131n.<\/p>\n

Ad\u0131m 5
\nM\u0131s\u0131r\u0131 iki temiz havlu aras\u0131na bast\u0131rarak kurutun. Daha sonra m\u0131s\u0131r\u0131 \u00f6zel bir \u00f6\u011f\u00fct\u00fcc\u00fc, bir g\u0131da de\u011firmeni, mutfak robotu veya bir ta\u015f metat kullanarak \u00f6\u011f\u00fct\u00fcn. M\u0131s\u0131r ekme\u011fi i\u00e7in \u00e7ok ince \u00f6\u011f\u00fct\u00fcl\u00fcr veya tamales i\u00e7in uygun masa i\u00e7in kaba \u00f6\u011f\u00fct\u00fcl\u00fcr.<\/p>\n

6. Ad\u0131m
\nMasay\u0131 hemen tortilla veya tamales yapmak i\u00e7in kullan\u0131n veya optimum tazelik i\u00e7in bir ila \u00fc\u00e7 g\u00fcn buzdolab\u0131nda saklay\u0131n. Artan varsa, folyoya iyice sar\u0131n ve bir aya kadar dondurun.
\nTencerede tereya\u011f\u0131 eritin.
\nAte\u015ften al\u0131n, m\u0131s\u0131r unu ekleyin ve yumu\u015fayana kadar kar\u0131\u015ft\u0131r\u0131n.
\nYava\u015f yava\u015f s\u00fcte kar\u0131\u015ft\u0131r\u0131n.
\nIs\u0131t\u0131n ve koyula\u015ft\u0131r\u0131n, 2 dakika pi\u015firin.
\nPeyniri kar\u0131\u015ft\u0131r\u0131n.
\nTAL\u0130MATLAR
\nF\u0131r\u0131n\u0131 \u00f6nceden 170 derece santigrat dereceye \u0131s\u0131t\u0131n.
\nVanilya, tereya\u011f\u0131 ve her iki \u015fekeri de iyice \u00e7\u0131rp\u0131n, yumurtay\u0131 ekleyin ve g\u00fczel ve kremsi olana kadar \u00e7\u0131rpmaya devam edin.
\nM\u0131s\u0131r unu ve kabartma tozunu kar\u0131\u015ft\u0131r\u0131n ve s\u00fct\u00fc yava\u015f\u00e7a ekleyin, birle\u015finceye kadar hafif\u00e7e kar\u0131\u015ft\u0131r\u0131n<\/p>\n

\u0130stedi\u011finiz miktarda s\u00fct\u00fc (ne kadar peynir sosu isterseniz) bir fincan veya s\u00fcrahiye d\u00f6k\u00fcn. S\u00fcte 4-5 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r unu ekleyin ve eriyene kadar kar\u0131\u015ft\u0131r\u0131n. Kar\u0131\u015f\u0131m\u0131 bir tavaya d\u00f6k\u00fcn ve oca\u011f\u0131n\u0131z\u0131 orta ate\u015fte ayarlay\u0131n. Kar\u0131\u015f\u0131m\u0131n\u0131z\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131 zorla\u015fana ve koyula\u015fana kadar bekleyin (beyaz olmal\u0131d\u0131r).<\/p>","protected":false},"excerpt":{"rendered":"

MIHLAMA (MUHLAMA, KUYMAK) YAPILIRKEN GENELL\u0130KLE KARADEN\u0130Z TEREYA\u011eI 500 GR TEL PEYN\u0130R\u0130 500 GR (veya KOLOT PEYN\u0130R\u0130) R\u0130ZE MISIR UNU 500 GR ORANLARINDA KULLANILIR. Y\u00d6RESEL MIHLAMANIN YAPILI\u015eI B\u00d6LGELERE G\u00d6RE DE\u011e\u0130\u015eEB\u0130L\u0130R Trabzon’da kuymak ad\u0131yla, Rize’de m\u0131hlama ad\u0131yla daha \u00e7ok tercih edilir. Aralar\u0131ndaki en belirgin fark, kuymakta \u00f6n planda tutulan ve \u00e7ok kullan\u0131lan\u00a0 malzeme m\u0131s\u0131r unu iken, m\u0131hlama … Okumaya devam et “M\u0131hlama (Kuymak) Yap\u0131l\u0131\u015f\u0131”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[366],"tags":[373,376,372,371,375,374,391,387],"class_list":["post-1603","post","type-post","status-publish","format-standard","hentry","category-peynir","tag-kolot","tag-kolot-peynir","tag-kuymak","tag-mihlama","tag-muhlama","tag-tel-peynir","tag-trabzon-koy-tereyagi","tag-trabzon-tereyagi"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=1603"}],"version-history":[{"count":3,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1603\/revisions"}],"predecessor-version":[{"id":1608,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1603\/revisions\/1608"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=1603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=1603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=1603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}