| schema:alternateName |
"phyllo"^^xsd:string
|
| schema:alternateName |
"Phyllo"^^xsd:string
|
| schema:description |
"Filo (or phyllo) (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked."^^xsd:string
|
| schema:mainEntityOfPage |
https://app.wordlift.io/knowledge-cafemedia-com-food/entity/filo/
|
| schema:name |
"filo"^^xsd:string
|
| schema:sameAs |
https://en.wikipedia.org/wiki/Filo
|
| schema:sameAs |
http://sw.cyc.com/concept/Mx4rv0zGN5wpEbGdrcN5Y29ycA
|
| schema:sameAs |
dbr:Filo
|
| schema:sameAs |
cdao:FOODON_00003199
|
| schema:sameAs |
http://ja.dbpedia.org/resource/フィロ
|
| schema:sameAs |
http://wikidata.dbpedia.org/resource/Q1866347
|
| schema:sameAs |
http://nl.dbpedia.org/resource/Filodeeg
|
| schema:sameAs |
http://id.dbpedia.org/resource/Phyllo
|
| schema:sameAs |
yago:Filo
|
| schema:sameAs |
esdbpr:Masa_filo
|
| schema:sameAs |
http://it.dbpedia.org/resource/Pasta_fillo
|
| schema:sameAs |
http://pt.dbpedia.org/resource/Massa_filo
|
| schema:sameAs |
freebase:m.04mm7n
|
| schema:sameAs |
http://fr.dbpedia.org/resource/Pâte_phyllo
|
| schema:sameAs |
wde:Q1866347
|
| schema:url |
https://app.wordlift.io/knowledge-cafemedia-com-food/entity/filo/
|
| rdf:type |
schema:Thing
|