Media prestigjioze britanike BBC i ka dedikuar nj\u00eb reportazh kuzhin\u00ebs tradicionale shqiptare, n\u00eb t\u00eb cilin theksohet se si gjyshet dhe traditat e tyre ruajt\u00ebn sekretet e gatimit duke ua p\u00ebrcjell\u00eb brezave t\u00eb rinj<\/p>\n
Shkrimi i BBC:<\/p>\n
Pas shum\u00eb dekadash t\u00eb mbyllur nga bota e jashtme dhe nj\u00eb eksodi masiv, Shqip\u00ebria po kthehet te rr\u00ebnj\u00ebt e saj kulinarike me ndihm\u00ebn e kuzhin\u00ebs t\u00eb gjysheve.<\/p>\n
Tefta Pajenga, 76 vje\u00e7e, \u00ebsht\u00eb nj\u00eb nga shum\u00eb kuzhinier\u00ebt pensioniste q\u00eb prezantojn\u00eb emisione gatimi n\u00eb televizionin shqiptar. N\u00eb shfaqjen e saj t\u00eb gatimit, Zonja Tefta i tregon nj\u00eb gruaje t\u00eb re si t\u00eb gatuaj\u00eb japrak\u00eb, nj\u00eb pjat\u00eb tradicionale me gjethet e rrushit t\u00eb mbushura me oriz dhe er\u00ebza.<\/p>\n
Japraku ka nj\u00eb vend t\u00eb ve\u00e7ant\u00eb n\u00eb zemrat e shqiptar\u00ebve. Zakonisht gatuhet nga familjet s\u00eb bashku dhe m\u00eb pas shp\u00ebrndahet n\u00eb dit\u00ebt e festave t\u00eb krishtera dhe myslimane n\u00eb k\u00ebt\u00eb komb me shum\u00eb fe. Si shum\u00eb pjata t\u00eb tjera n\u00eb k\u00ebt\u00eb nd\u00ebrthurje kulinarike, receta vjen nga jasht\u00eb (emri buron nga fjala turke p\u00ebr \u201cgjethe\u201d, fal\u00eb m\u00eb shum\u00eb se 500 viteve n\u00ebn sundimin osman). Megjithat\u00eb, p\u00ebrb\u00ebr\u00ebsit jan\u00eb krejt lokal\u00eb: kop\u00ebr, speca dhe mente nga Shqip\u00ebria veriore.<\/p>\n
Sot, gjyshet shqiptare si Pajenga po m\u00ebsojn\u00eb breza t\u00eb ndrysh\u00ebm n\u00eb nj\u00eb nga shtetet m\u00eb t\u00eb reja t\u00eb Europ\u00ebs si t\u00eb gatuajn\u00eb pjata t\u00eb vjetra. Kjo p\u00ebr shkak se kombi ballkanik ka kaluar jo nj\u00eb, por dy periudha amnezie kulinarie gjat\u00eb 80 viteve t\u00eb fundit.<\/p>\n
S\u00eb pari, nga 1946 deri n\u00eb 1991, Shqip\u00ebria u sundua nga komunist\u00ebt q\u00eb n\u00eb m\u00ebnyr\u00eb efektive e mbyll\u00ebn k\u00ebt\u00eb komb t\u00eb vog\u00ebl malor nga bota e jashtme, duke b\u00ebr\u00eb q\u00eb Edi Rama, kryeministri i tanish\u00ebm, t\u00eb thoshte se dikur Shqip\u00ebria ishte \u201cKoreja e Veriut e Europ\u00ebs\u201d. Gjat\u00eb k\u00ebsaj periudhe, librat e gatimit u dogj\u00ebn, importet u ndaluan, udh\u00ebtimet e huaja u b\u00ebn\u00eb t\u00eb paligjshme, ushqimi u kolektivizua dhe mungesat ishin t\u00eb p\u00ebrhapura.<\/p>\n
S\u00eb dyti, gjat\u00eb periudh\u00ebs s\u00eb dhunshme t\u00eb shp\u00ebrb\u00ebrjes s\u00eb komunizmit n\u00eb vitet 1990, 710,000 qytetar\u00eb \u2013 20% e popullsis\u00eb \u2013 ik\u00ebn nga Shqip\u00ebria nga 1989 deri n\u00eb 2001 p\u00ebr t\u00eb k\u00ebrkuar pun\u00eb n\u00eb shtete t\u00eb tjera. Me kalimin e koh\u00ebs, Pajenga thot\u00eb se shum\u00eb nga k\u00ebta emigrant\u00eb harruan recetat e gjysheve t\u00eb tyre teksa u adaptuan n\u00eb vende dhe kultura t\u00eb reja. Midis mungesave t\u00eb ushqimit gjat\u00eb komunizmit dhe emigrimit t\u00eb m\u00ebvonsh\u00ebm, n\u00eb fillim t\u00eb shekullit t\u00eb 21, shum\u00eb shqiptar\u00eb si n\u00eb vend ashtu edhe jasht\u00eb tij harruan si t\u00eb p\u00ebrgatisnin kuzhin\u00ebn tradicionale shqiptare \u2013 p\u00ebrve\u00e7 grave t\u00eb nj\u00eb moshe t\u00eb caktuar.<\/p>\n
Ironikisht, Pajenga thot\u00eb se kalimi i Shqip\u00ebris\u00eb n\u00eb demokraci e thelloi problemin. \u201cGjat\u00eb komunizmit, njer\u00ebzit kishin nj\u00eb pun\u00eb t\u00eb fiksuar nga ora 07:00 deri n\u00eb 15:00,\u201d kujton ajo. \u201cKur erdhi demokracia, duhej t\u00eb kishim m\u00eb shum\u00eb se nj\u00eb pun\u00eb p\u00ebr t\u00eb ushqyer familjen.\u201d Prandaj, shum\u00eb nga ata q\u00eb e mbanin mend si t\u00eb p\u00ebrgatisnin ushqimet tradicionale shqiptare tani nuk kishin m\u00eb koh\u00eb p\u00ebr t\u2019i gatuar ato.<\/p>\n
K\u00ebshtu, kur Pajenga filloi shfaqjen e saj n\u00eb televizion n\u00eb 2004, \u201caudienca ime nuk ishte p\u00ebr kuzhinier\u00ebt, por p\u00ebr amvisat\u201d dhe gjithashtu p\u00ebr t\u00eb rinjt\u00eb, \u201ct\u00eb cil\u00ebt kishin munges\u00eb njohurie ose kishin harruar si t\u00eb p\u00ebrgatisnin kuzhin\u00ebn tradicionale\u201d.<\/p>\n
Kultura kulinarike e Shqip\u00ebris\u00eb ka reflektuar gjithmon\u00eb statusin e saj si nj\u00eb kalim p\u00ebrmes Lindjes dhe Per\u00ebndimit. Romak\u00ebt soll\u00ebn rrushin, ullinjt\u00eb dhe ushqime t\u00eb tjera moderne t\u00eb Shqip\u00ebris\u00eb kur mor\u00ebn k\u00ebt\u00eb rajon n\u00eb shekullin e 2-t\u00eb para er\u00ebs son\u00eb. Q\u00eb nga shekulli i 16-t\u00eb, pjata t\u00eb tilla si Arnavut ci\u011feri (m\u00ebl\u00e7i shqiptare) u p\u00ebrhap\u00ebn nga Shqip\u00ebria n\u00eb t\u00eb gjith\u00eb Perandorin\u00eb Osmane, nd\u00ebrsa sutlija\u0161 (puding orizi) mund t\u00eb ket\u00eb ardhur n\u00eb Shqip\u00ebri fal\u00eb osman\u00ebve. Pas Luft\u00ebs s\u00eb Dyt\u00eb Bot\u00ebrore, pjata t\u00eb importuara si ajvaret (nj\u00eb salc\u00eb e b\u00ebr\u00eb nga speca t\u00eb pjekura, aubergin\u00eb dhe er\u00ebza) migruan nga Ballkani i Veriut n\u00eb jug.<\/p>\n
Disa ushqime indigjene, si mishavina (nj\u00eb lloj djathi i bardh\u00eb dhe i grir\u00eb), nuk mund t\u00eb gjenden askund tjet\u00ebr. Metoda e saj e p\u00ebrgatitjes, ku kosi ngjeshet ngusht\u00eb p\u00ebr tre muaj n\u00eb yndyr\u00eb shtazore deri sa t\u00eb fermentohet n\u00eb nj\u00eb djath\u00eb me shije t\u00eb fort\u00eb, \u00ebsht\u00eb trash\u00ebguar nga brezat e bariut transhuminant n\u00eb Alpet shqiptare. Ushqime t\u00eb tjera tradicionale shqiptare p\u00ebrfshijn\u00eb flin\u00eb, nj\u00eb pet\u00eb me shtresa t\u00eb ngjashme me krepa t\u00eb lyera me krem dhe byrek me mish, nj\u00eb byrek n\u00eb stilin turk.<\/p>\n
Gjyste Bici, 67 vje\u00e7e, m\u00ebsoi receta shekullore nga gjyshja saj n\u00eb Alpet veriore t\u00eb Shqip\u00ebris\u00eb, ku dimrat me bor\u00eb mund t\u00eb izolojn\u00eb ende banor\u00ebt p\u00ebr muaj t\u00eb t\u00ebr\u00eb. \u201cEdhe para komunizmit kishte pak material t\u00eb publikuar, prandaj recetat kalonin gjithmon\u00eb nga gjyshet tek brezat m\u00eb t\u00eb rinj,\u201d thot\u00eb ajo.<\/p>\n
Shum\u00eb receta shqiptare kan\u00eb nj\u00eb rr\u00ebnj\u00eb fetare. Kjo ishte e pap\u00eblqyer gjat\u00eb komunizmit, sidomos pas vitit 1967, kur udh\u00ebheq\u00ebsi autoritar Enver Hoxha ndaloi t\u00eb gjitha praktikat fetare.<\/p>\n
\u201cDiktatura u mundua t\u00eb shkat\u00ebrroj\u00eb t\u00eb gjitha fet\u00eb,\u201d kujton Dallendyshe Xhahysa, nj\u00eb kuzhiniere amatore 91 vje\u00e7are q\u00eb m\u00ebsoi recetat shqiptare nga paraardh\u00ebsit e saj dhe i p\u00ebrgatiti ato gjat\u00eb gjysm\u00eb shekulli t\u00eb sundimit komunist. Sipas Xhahys\u00ebs, \u201crecetat q\u00eb p\u00ebrdoren n\u00eb festat myslimane dhe t\u00eb krishtera nuk do t\u00eb kishin mbijetuar n\u00ebse nuk do t\u00eb ishte p\u00ebr p\u00ebrpjekjet e gjysheve si un\u00eb\u201d.<\/p>\n
\u201cNe duhej t\u00eb gatuanim pjata speciale fshehurazi gjat\u00eb Pashk\u00ebve ose Ramazanit,\u201d vazhdon Xhahysa. Nj\u00eb nga k\u00ebto pjata ishte hallva, nj\u00eb \u00ebmb\u00eblsir\u00eb e dendur si karameli q\u00eb ndahet n\u00eb dit\u00ebn m\u00eb t\u00eb shenjt\u00eb t\u00eb Ramazanit, Lailat al Qadr.<\/p>\n
\u201cN\u00ebse gatuaje hallva gjat\u00eb Ramazanit, fqinj\u00ebt t\u00eb spiunonin q\u00eb t\u00eb merrnin nj\u00eb shp\u00ebrblim nga shteti,\u201d kujton Xhahysa. P\u00ebr t\u00eb mos t\u00ebrhequr v\u00ebmendje, p\u00ebrb\u00ebr\u00ebsit bliheshin jav\u00eb p\u00ebrpara. \u201cNe gatuanim hallva me dritaret e mbyllura ose perdet mbyyllur p\u00ebr t\u00eb ndaluar arom\u00ebn e sheqerit, arrave dhe ujit t\u00eb tr\u00ebndafilit.\u201d<\/p>\n
D\u00ebnimi n\u00ebse kapeshin duke p\u00ebrgatitur nj\u00eb fest\u00eb fetare ishte i ashp\u00ebr. \u201cMund t\u00eb na merrnin dhe na \u00e7onin n\u00eb nj\u00eb kamp ri-edukimi p\u00ebr shum\u00eb muaj, ku do t\u00eb punonim nj\u00eb pun\u00eb t\u00eb keqe, si t\u00eb pastronim nj\u00eb burg n\u00eb nj\u00eb zon\u00eb t\u00eb larg\u00ebt,\u201d kujton Xhahysa, duke u dridhur.<\/p>\n
Mungesat ekstreme t\u00eb ushqimit \u00e7uan n\u00eb humbjen e recetave t\u00eb tjera. \u201cP\u00ebr shum\u00eb pak njer\u00ebz ishte e mundur t\u00eb mbanin kafsh\u00eb ose t\u00eb punonin tok\u00ebn,\u201d shpjegon Bici. Vet\u00ebm ata q\u00eb jetonin n\u00eb zona rurale mund t\u00eb punonin nj\u00eb tok\u00eb 50 metra katror\u00eb dhe t\u00eb mbanin disa pula. \u201cIshte e ndaluar t\u00eb mbaje nj\u00eb derr ose dhi.\u201d<\/p>\n
Gjith\u00e7ka ishte me racione, vazhdon Bici. \u201c\u00c7do muaj lejohej 10 kg patate dhe 2 kg djath\u00eb p\u00ebr \u00e7do familje.\u201d<\/p>\n
Pa mund\u00ebsi p\u00ebr t\u2019u furnizuar leht\u00ebsisht me p\u00ebrb\u00ebr\u00ebsit ose librat e gatimit, receta shekullore si tav\u00eb krapi u harruan kryesisht p\u00ebr shkak t\u00eb ndalimit t\u00eb peshkimit t\u00eb privatizuar.<\/p>\n
Pas r\u00ebnies s\u00eb komunizmit, shum\u00eb fermer\u00eb emigruan n\u00eb qytetet shqiptare, duke l\u00ebn\u00eb pas vet\u00ebm t\u00eb moshuarit.<\/p>\n
Kur kufijt\u00eb e Shqip\u00ebris\u00eb u hap\u00ebn p\u00ebrfundimisht n\u00eb vitet 1990 dhe rrjetet televizive komb\u00ebtare nuk ishin m\u00eb t\u00eb kontrolluara nga shteti, shum\u00eb gjyshe filluan t\u00eb p\u00ebrdorin televizionin p\u00ebr t\u00eb ringjallur trash\u00ebgimin\u00eb e humbur kulinare t\u00eb kombit.<\/p>\n
Bici filloi t\u00eb gatuaj\u00eb n\u00eb shfaqjen \u201cE Diela shqiptare\u201d n\u00eb 2007, duke treguar receta q\u00eb ajo thot\u00eb se jan\u00eb gatuar \u201cp\u00ebr mij\u00ebra vjet\u201d.<\/p>\n
Por ndon\u00ebse shfaqjet e gatimit t\u00eb Bicit dhe Pajeng\u00ebs po ndihmonin p\u00ebr ringjalljen e recetave tradicionale, ato po luftonin kund\u00ebr nj\u00eb vale tjet\u00ebr: fermer\u00ebt nga Shqip\u00ebria rurale po emigronin n\u00eb Tiran\u00eb n\u00eb k\u00ebrkim t\u00eb pun\u00ebs dhe shum\u00eb fshatra rurale u b\u00ebn\u00eb qytete fantazm\u00eb. \u201cBujq\u00ebsia ende nuk \u00ebsht\u00eb sh\u00ebruar plot\u00ebsisht nga ajo q\u00eb ndodhi [pas komunizmit],\u201d thot\u00eb Pajenga.<\/p>\n
Bici e ka b\u00ebr\u00eb misionin e saj t\u00eb siguroj\u00eb q\u00eb recetat tradicionale t\u00eb Shqip\u00ebris\u00eb t\u00eb mos harrohen p\u00ebr her\u00eb t\u00eb tret\u00eb. Ajo ka mbledhur metodat e gatimit t\u00eb vjetra n\u00eb nj\u00eb lib\u00ebr, \u201cKuzhina e shqiptar\u00ebve t\u00eb Alpeve\u201d. Ajo gjithashtu gatuan receta malore n\u00eb shfaqjen \u201cHistori shqiptare\u201d n\u00eb televizion.<\/p>\n
\u201cKam shum\u00eb k\u00ebrkesa nga Instagrami p\u00ebr receta t\u00eb vjetra,\u201d thot\u00eb Bici. \u201cN\u00ebse t\u00eb rinjt\u00eb ndjekin recet\u00ebn time p\u00ebr lakror n\u00eb TikTok, kjo \u00ebsht\u00eb mir\u00eb gjithashtu.\u201d<\/p>\n
Xhahysa, tani nj\u00eb gjyshe e madhe, gjithashtu vazhdon t\u00eb ndaj\u00eb njohurit\u00eb e saj. Ajo filloi t\u00eb gatuaj\u00eb me gjyshen e saj n\u00eb vitet 1930 dhe kontribuoi me receta p\u00ebr restorantin e par\u00eb farm-to-fork n\u00eb Shqip\u00ebri, Uka Farm, nj\u00eb biznes agroturiz\u00ebm q\u00eb ka frym\u00ebzuar 100 biznese agroturiz\u00ebm n\u00eb gjith\u00eb Shqip\u00ebrin\u00eb.<\/p>\n
Receta e Xhahys\u00ebs e f\u00ebrges\u00ebs (nj\u00eb pjat\u00eb perimesh t\u00eb pjekura me djath\u00eb) \u00ebsht\u00eb nj\u00eb antipast\u00eb e njohur n\u00eb Uka Farm. Specat e skuqura n\u00eb gjalp\u00eb t\u00eb sh\u00ebrbyer me nj\u00eb grusht gjize (djath\u00eb i stilit ricotta) jan\u00eb nj\u00eb shije e s\u00eb kaluar\u00ebs s\u00eb harruar t\u00eb Shqip\u00ebris\u00eb.<\/p>\n
I frym\u00ebzuar nga Pajenga, Bici dhe gjyshe t\u00eb tjera t\u00eb televizionit, nj\u00eb event n\u00eb Tiran\u00eb n\u00eb vitin 2018 q\u00eb bashkoi 12 gjyshe me 12 kuzhinier\u00eb t\u00eb njohur u b\u00eb nj\u00eb sensacion i menj\u00ebhersh\u00ebm shqiptar, duke sjell\u00eb shfaqje televizive si Gjyshet Milionere (\u201cGjyshe Milionere\u201d).<\/p>\n
Kjo ngjarje u organizua nga nj\u00eb nga kuzhinier\u00ebt m\u00eb t\u00eb famsh\u00ebm t\u00eb Shqip\u00ebris\u00eb, Bledar Kola, i cili ka dedikuar nj\u00eb pjes\u00eb t\u00eb madhe t\u00eb karrier\u00ebs s\u00eb tij p\u00ebr t\u00eb mb\u00ebshtetur kuzhin\u00ebn tradicionale shqiptare. \u201cN\u00ebse brezi i ri nuk e di se si t\u00eb gatuaj\u00eb nj\u00eb gjell\u00eb tradicionale shqiptare, \u00ebsht\u00eb p\u00ebr shkak se ata nuk e din\u00eb nga erdh\u00ebn,\u201d thot\u00eb Kola.<\/p>\n
P\u00ebr ata q\u00eb jan\u00eb t\u00eb interesuar t\u00eb mbajn\u00eb traditat e kuzhin\u00ebs shqiptare gjall\u00eb, t\u00eb rinjt\u00eb jan\u00eb t\u00eb inkurajuar t\u00eb \u201chapin nj\u00eb restorant t\u00eb vog\u00ebl t\u00eb kuzhin\u00ebs tradicionale shqiptare,\u201d shton ai. \u201cKjo \u00ebsht\u00eb nj\u00eb mund\u00ebsi e shk\u00eblqyer.\u201d<\/p>\n
Pas nj\u00eb karriere n\u00eb restorantet m\u00eb t\u00eb njohura t\u00eb Europ\u00ebs, p\u00ebrfshir\u00eb eksperienca n\u00eb Le Gavroche n\u00eb Lond\u00ebr dhe noma n\u00eb Kopenhag\u00eb, Kola u kthye n\u00eb Tiran\u00eb nj\u00eb dekad\u00eb m\u00eb par\u00eb p\u00ebr t\u00eb prezantuar recetat e lashta shqiptare n\u00eb nj\u00eb m\u00ebnyr\u00eb m\u00eb moderne n\u00eb restorantin m\u00eb t\u00eb njohur t\u00eb kryeqytetit, Mullixhiu. N\u00eb munges\u00eb t\u00eb librave kuzhine, ai gjithashtu mori m\u00ebsime nga nj\u00eb gjyshe shqiptare.<\/p>\n
Tani Kola po b\u00ebn nj\u00eb hap m\u00eb tej duke hapur nj\u00eb restorant tradicional n\u00eb Gjirokast\u00ebr, nj\u00eb qytet t\u00eb regjistruar n\u00eb UNESCO n\u00eb jug t\u00eb Shqip\u00ebris\u00eb. N\u00eb restorantin e ardhsh\u00ebm rural Mullixhiu (i cili pritet t\u00eb hapet n\u00eb fund t\u00eb vitit 2025), fokusimi \u00ebsht\u00eb krejt\u00ebsisht te pjatat tradicionale shqiptare. \u201cKuzhina do t\u00eb inspirohet nga kopshti, gjith\u00e7ka do t\u00eb gatuhet mbi zjarr t\u00eb hapur, n\u00eb nj\u00eb kuzhin\u00eb t\u00eb hapur,\u201d thot\u00eb Kola.<\/p>\n
Recetat e restorantit jan\u00eb nj\u00eb homazh p\u00ebr gjyshet shqiptare. \u201cKemi takuar gjyshe p\u00ebr kafe p\u00ebr t\u00eb krijuar nj\u00eb koncept t\u00eb shk\u00eblqyer,\u201d thot\u00eb Kola. \u201cDo t\u00eb sh\u00ebrbejm\u00eb ushqime tradicionale nga jugu i Shqip\u00ebris\u00eb, t\u00eb influencuara nga gjyshet e k\u00ebtij rajoni.\u201d<\/p>\n
Nj\u00eb udh\u00ebzues i ri p\u00ebr ushqimin q\u00eb p\u00ebrmban 7,000 p\u00ebrb\u00ebr\u00ebs, pjata dhe metoda gatimi \u2013 shum\u00eb prej t\u00eb cilave jan\u00eb marr\u00eb nga gjyshet \u2013 \u00ebsht\u00eb gjithashtu n\u00eb proces dhe po shkruhet nga v\u00ebllai i Kol\u00ebs, Nikolini, s\u00eb bashku me n\u00ebnt\u00eb akademik\u00eb.<\/p>\n
Nikolini beson se libri \u201cdo t\u00eb rris\u00eb nd\u00ebrgjegj\u00ebsimin p\u00ebr ushqimin shqiptar, ashtu si\u00e7 b\u00ebri Ren\u00e9 [Redzepi] p\u00ebr kuzhin\u00ebn daneze\u201d.<\/p>\n
Fal\u00eb gjysheve, kuzhina shqiptare po rilind p\u00ebrfundimisht.<\/p>\n","protected":false},"excerpt":{"rendered":"
Media prestigjioze britanike BBC i ka dedikuar nj\u00eb reportazh kuzhin\u00ebs tradicionale shqiptare, n\u00eb t\u00eb cilin theksohet se si gjyshet dhe traditat e tyre ruajt\u00ebn sekretet e gatimit duke ua p\u00ebrcjell\u00eb brezave t\u00eb rinj Shkrimi i BBC: Pas shum\u00eb dekadash t\u00eb mbyllur nga bota e jashtme dhe nj\u00eb eksodi masiv, Shqip\u00ebria po kthehet te rr\u00ebnj\u00ebt e […]<\/p>\n","protected":false},"author":1,"featured_media":197533,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-197532","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lajme"},"_links":{"self":[{"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/posts\/197532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/comments?post=197532"}],"version-history":[{"count":0,"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/posts\/197532\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/media\/197533"}],"wp:attachment":[{"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/media?parent=197532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/categories?post=197532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radiostargjilan.com\/web\/wp-json\/wp\/v2\/tags?post=197532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}