. "3018"^^ . . . . "Broa"@fr . . "La broa es un tipo de pan de ma\u00EDz elaborado tradicionalmente en Portugal y Galicia, adem\u00E1s de en Brasil, donde se condimenta t\u00EDpicamente con hinojo. A diferencia del cornbread t\u00EDpico del sur de Estados Unidos, el broa se hace con una mezcla de harina de ma\u00EDz y harina de trigo o centeno, que se eleva con levadura natural en lugar de qu\u00EDmica. Este pan tiene un sabor y textura r\u00FAsticos que lo hace adecuado para acompa\u00F1ar sopas, y especialmente el caldo verde, la sopa verde portuguesa hecha con col verde, patata y chorizo."@es . . . "200"^^ . . . . . "La broa est un pain traditionnel de Portugal, de Galice et du Br\u00E9sil, fait \u00E0 partir de farine de ma\u00EFs, avec d'autres c\u00E9r\u00E9ales suivant les r\u00E9gions, bl\u00E9 ou seigle, ainsi que de la levure. Contrairement \u00E0 la broa du Br\u00E9sil, la broa du Portugal est dense avec une croute \u00E9paisse et croustillante."@fr . . . . . . . . "Cornmeal, wheat or rye flour, yeast"@en . . . . "Broa \u00E9 um tipo de p\u00E3o de milho e trigo feito tradicionalmente em Portugal, na Galiza, no Brasil, na Angola, em Mo\u00E7ambique e em Cabo Verde. \u00C9 feita com uma mistura de farinhas de milho e trigo ou, particularmente, milho e centeio (no caso da broa de Avintes), e levedura. A Broa Portuguesa costuma ter um miolo denso e uma crosta grossa e estaladi\u00E7a. O tamanho da broa de milho tem cerca de 8 cm de circunfer\u00EAncia. No Brasil h\u00E1 uma variedade de broas, como no Paran\u00E1, a broa polonesa que recebeu influ\u00EAncia eslava.Antes da descoberta do milho nas Am\u00E9ricas, a broa era originalmente feita com farinha de centeio. A farinha de milho \u00E9 assim uma adi\u00E7\u00E3o mais recente. Cr\u00EA-se que foi introduzida pelos Visigodos ou Suevos que lhe chamavam brau\u00FE (p\u00E3o)."@pt . "Il broa \u00E8 un tradizionale tipo di pane di farina di mais, mescolata con quella di altri cereali come grano o segale. Originario del Portogallo e della Galizia, \u00E8 diffuso anche in altre aree geografiche."@it . "Il broa \u00E8 un tradizionale tipo di pane di farina di mais, mescolata con quella di altri cereali come grano o segale. Originario del Portogallo e della Galizia, \u00E8 diffuso anche in altre aree geografiche."@it . . . . "Cornmeal,wheatorryeflour,yeast" . "\u0628\u0631\u0648\u0627"@ar . "\uBE0C\uB85C\uC544"@ko . "Broa"@pt . "\u0628\u0631\u0648\u0627 \u0647\u0648 \u0646\u0648\u0639 \u0645\u0646 \u062E\u0628\u0632 \u0627\u0644\u0630\u0631\u0629 \u0648\u0627\u0644\u0634\u064A\u0644\u0645 \u0627\u0644\u0645\u0632\u0631\u0648\u0639 \u0645\u0635\u0646\u0648\u0639 \u062A\u0642\u0644\u064A\u062F\u064A\u064B\u0627 \u0641\u064A \u0627\u0644\u0628\u0631\u062A\u063A\u0627\u0644 \u0648\u062C\u0644\u064A\u0642\u064A\u0629 \u0648\u0623\u0646\u063A\u0648\u0644\u0627 \u0648\u0645\u0648\u0632\u0645\u0628\u064A\u0642 \u0648\u0627\u0644\u0631\u0623\u0633 \u0627\u0644\u0623\u062E\u0636\u0631 \u0648\u0627\u0644\u0628\u0631\u0627\u0632\u064A\u0644. \u064A\u064F\u0635\u0646\u0639 \u0628\u0631\u0648\u0627 \u0645\u0646 \u062E\u0644\u064A\u0637 \u062F\u0642\u064A\u0642 \u0627\u0644\u0630\u0631\u0629 \u0648\u0627\u0644\u0634\u064A\u0644\u0645 \u0627\u0644\u0645\u0632\u0631\u0648\u0639 \u0623\u0648 \u062F\u0642\u064A\u0642 \u0627\u0644\u0642\u0645\u062D\u060C \u0648\u064A\u064F\u062E\u0645\u0631 \u0628\u0627\u0644\u062E\u0645\u064A\u0631\u0629 \u0628\u062F\u0644\u0627\u064B \u0645\u0646 \u0645\u0633\u062D\u0648\u0642 \u0627\u0644\u062E\u0628\u0632 \u0623\u0648 \u0635\u0648\u062F\u0627 \u0627\u0644\u062E\u0628\u0632. \u064A\u0623\u062A\u064A \u0627\u0633\u0645 \u00AB\u0628\u0631\u0648\u0627\u00BB \u0645\u0646 \u0627\u0644\u0643\u0644\u0645\u0629 \u0627\u0644\u0642\u0648\u0637\u064A\u0629 \u0623\u0648 \u0627\u0644\u0633\u0648\u064A\u0628\u064A\u0629 \u0628\u0631\u0648\u0627\u062B \u0623\u0648 brauth \u0627\u0644\u062A\u064A \u062A\u0639\u0646\u064A \u0627\u0644\u062E\u0628\u0632. \u0641\u064A \u0627\u0644\u0628\u0631\u062A\u063A\u0627\u0644\u060C \u064A\u0639\u062A\u0628\u0631 \u0628\u0631\u0648\u0627 \u062F\u064A \u0645\u064A\u0644\u0647\u0648 \u0646\u0648\u0639\u064B\u0627 \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u0628\u0631\u0648\u0627. \u064A\u062A\u0645\u064A\u0632 \u062E\u0628\u0632 \u0627\u0644\u062E\u0645\u064A\u0631\u0629 \u0647\u0630\u0627 \u0628\u0627\u0644\u0646\u0643\u0647\u0629 \u0627\u0644\u0631\u064A\u0641\u064A\u0629. \u0641\u064A \u0627\u0644\u0641\u0644\u0628\u064A\u0646\u060C \u062A\u0634\u064A\u0631 \u0643\u0644\u0645\u0629 \u0628\u0631\u0648\u0627 (\u0623\u0648 \u0628\u0631\u0648\u0627\u0633) \u062A\u0642\u0644\u064A\u062F\u064A\u064B\u0627 \u0625\u0644\u0649 \u0627\u0635\u0627\u0628\u0639 \u0627\u0644\u0633\u062A\u060C \u0648\u0644\u064A\u0633 \u0625\u0644\u0649 \u0646\u0648\u0639 \u0645\u0646 \u062E\u0628\u0632 \u0627\u0644\u0630\u0631\u0629."@ar . . . "6840183"^^ . "Broa"@es . . "Broa ([\u02C8b\u027Eow.\u0250] or [\u02C8b\u027Eo.\u0250]) is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Americans, where it is traditionally seasoned with fennel. Broa(mostly not in Brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. The name \"broa\" comes from the Gothic or Suebian word brauth that means bread. In Portugal, broa de milho is a type of broa listed on the Ark of Taste. This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouri\u00E7o sausages. In the Philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. Additionally, in Guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg."@en . . . . . . . . . . . "Broa"@en . . . "1116928467"^^ . "Broa ([\u02C8b\u027Eow.\u0250] or [\u02C8b\u027Eo.\u0250]) is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Americans, where it is traditionally seasoned with fennel. Broa(mostly not in Brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. The name \"broa\" comes from the Gothic or Suebian word brauth that means bread."@en . . . "\u0628\u0631\u0648\u0627 \u0647\u0648 \u0646\u0648\u0639 \u0645\u0646 \u062E\u0628\u0632 \u0627\u0644\u0630\u0631\u0629 \u0648\u0627\u0644\u0634\u064A\u0644\u0645 \u0627\u0644\u0645\u0632\u0631\u0648\u0639 \u0645\u0635\u0646\u0648\u0639 \u062A\u0642\u0644\u064A\u062F\u064A\u064B\u0627 \u0641\u064A \u0627\u0644\u0628\u0631\u062A\u063A\u0627\u0644 \u0648\u062C\u0644\u064A\u0642\u064A\u0629 \u0648\u0623\u0646\u063A\u0648\u0644\u0627 \u0648\u0645\u0648\u0632\u0645\u0628\u064A\u0642 \u0648\u0627\u0644\u0631\u0623\u0633 \u0627\u0644\u0623\u062E\u0636\u0631 \u0648\u0627\u0644\u0628\u0631\u0627\u0632\u064A\u0644. \u064A\u064F\u0635\u0646\u0639 \u0628\u0631\u0648\u0627 \u0645\u0646 \u062E\u0644\u064A\u0637 \u062F\u0642\u064A\u0642 \u0627\u0644\u0630\u0631\u0629 \u0648\u0627\u0644\u0634\u064A\u0644\u0645 \u0627\u0644\u0645\u0632\u0631\u0648\u0639 \u0623\u0648 \u062F\u0642\u064A\u0642 \u0627\u0644\u0642\u0645\u062D\u060C \u0648\u064A\u064F\u062E\u0645\u0631 \u0628\u0627\u0644\u062E\u0645\u064A\u0631\u0629 \u0628\u062F\u0644\u0627\u064B \u0645\u0646 \u0645\u0633\u062D\u0648\u0642 \u0627\u0644\u062E\u0628\u0632 \u0623\u0648 \u0635\u0648\u062F\u0627 \u0627\u0644\u062E\u0628\u0632. \u064A\u0623\u062A\u064A \u0627\u0633\u0645 \u00AB\u0628\u0631\u0648\u0627\u00BB \u0645\u0646 \u0627\u0644\u0643\u0644\u0645\u0629 \u0627\u0644\u0642\u0648\u0637\u064A\u0629 \u0623\u0648 \u0627\u0644\u0633\u0648\u064A\u0628\u064A\u0629 \u0628\u0631\u0648\u0627\u062B \u0623\u0648 brauth \u0627\u0644\u062A\u064A \u062A\u0639\u0646\u064A \u0627\u0644\u062E\u0628\u0632. \u0641\u064A \u0627\u0644\u0628\u0631\u062A\u063A\u0627\u0644\u060C \u064A\u0639\u062A\u0628\u0631 \u0628\u0631\u0648\u0627 \u062F\u064A \u0645\u064A\u0644\u0647\u0648 \u0646\u0648\u0639\u064B\u0627 \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u0628\u0631\u0648\u0627. \u064A\u062A\u0645\u064A\u0632 \u062E\u0628\u0632 \u0627\u0644\u062E\u0645\u064A\u0631\u0629 \u0647\u0630\u0627 \u0628\u0627\u0644\u0646\u0643\u0647\u0629 \u0627\u0644\u0631\u064A\u0641\u064A\u0629. \u0641\u064A \u0627\u0644\u0641\u0644\u0628\u064A\u0646\u060C \u062A\u0634\u064A\u0631 \u0643\u0644\u0645\u0629 \u0628\u0631\u0648\u0627 (\u0623\u0648 \u0628\u0631\u0648\u0627\u0633) \u062A\u0642\u0644\u064A\u062F\u064A\u064B\u0627 \u0625\u0644\u0649 \u0627\u0635\u0627\u0628\u0639 \u0627\u0644\u0633\u062A\u060C \u0648\u0644\u064A\u0633 \u0625\u0644\u0649 \u0646\u0648\u0639 \u0645\u0646 \u062E\u0628\u0632 \u0627\u0644\u0630\u0631\u0629."@ar . . . "\uBE0C\uB85C\uC544(\uD3EC\uB974\uD22C\uAC08\uC5B4: broa)\uB294 \uD3EC\uB974\uD22C\uAC08, \uAC08\uB9AC\uC2DC\uC544, \uBC0F \uD3EC\uB974\uD22C\uAC08\uC5B4\uAD8C \uAD6D\uAC00\uB4E4(\uBE0C\uB77C\uC9C8, \uC559\uACE8\uB77C, \uBAA8\uC7A0\uBE44\uD06C, \uCE74\uBCF4\uBCA0\uB974\uB370)\uACFC \uD544\uB9AC\uD540\uC5D0\uC11C \uBA39\uB294 \uC625\uC218\uC218\uBE75\uC774\uB2E4. \uBBF8\uAD6D \uB0A8\uBD80\uC758 \uCF58 \uBE0C\uB808\uB4DC\uC640 \uB2EC\uB9AC, \uBE0C\uB85C\uC544\uB294 \uC625\uC218\uC218\uAC00\uB8E8\uC640 \uBC00\uAC00\uB8E8 \uB610\uB294 \uD638\uBC00\uAC00\uB8E8\uB97C \uC11E\uC5B4 \uB9CC\uB4E4\uBA70, \uC774\uC2A4\uD2B8\uB97C \uC774\uC6A9\uD55C \uBC1C\uD6A8 \uACFC\uC815\uC744 \uAC70\uCE5C\uB2E4. \uC8FC\uB85C \uCE7C\uB450 \uBCA0\uB974\uB4DC\uC640 \uAC19\uC740 \uC218\uD504\uC640 \uD568\uAED8 \uB0B8\uB2E4."@ko . . . . . . "La broa es un tipo de pan de ma\u00EDz elaborado tradicionalmente en Portugal y Galicia, adem\u00E1s de en Brasil, donde se condimenta t\u00EDpicamente con hinojo. A diferencia del cornbread t\u00EDpico del sur de Estados Unidos, el broa se hace con una mezcla de harina de ma\u00EDz y harina de trigo o centeno, que se eleva con levadura natural en lugar de qu\u00EDmica. Este pan tiene un sabor y textura r\u00FAsticos que lo hace adecuado para acompa\u00F1ar sopas, y especialmente el caldo verde, la sopa verde portuguesa hecha con col verde, patata y chorizo."@es . . . . . . "Broa \u00E9 um tipo de p\u00E3o de milho e trigo feito tradicionalmente em Portugal, na Galiza, no Brasil, na Angola, em Mo\u00E7ambique e em Cabo Verde. \u00C9 feita com uma mistura de farinhas de milho e trigo ou, particularmente, milho e centeio (no caso da broa de Avintes), e levedura. A Broa Portuguesa costuma ter um miolo denso e uma crosta grossa e estaladi\u00E7a. O tamanho da broa de milho tem cerca de 8 cm de circunfer\u00EAncia. No Brasil h\u00E1 uma variedade de broas, como no Paran\u00E1, a broa polonesa que recebeu influ\u00EAncia eslava.Antes da descoberta do milho nas Am\u00E9ricas, a broa era originalmente feita com farinha de centeio. A farinha de milho \u00E9 assim uma adi\u00E7\u00E3o mais recente. Cr\u00EA-se que foi introduzida pelos Visigodos ou Suevos que lhe chamavam brau\u00FE (p\u00E3o)."@pt . . . . . "\u5E03\u7F85\u963F\uFF08\u8461\u8404\u7259\u8A9E\uFF1ABroa\uFF1B[\u02C8b\u027Eow.\u0250]\u6216[\u02C8b\u027Eo.\u0250]\uFF09\u662F\u4E00\u7A2E\u4F7F\u7528\u7389\u7C73\u548C\u9ED1\u9EA5\u88FD\u6210\u7684\u9EB5\u5305\uFF0C\u50B3\u7D71\u4E0A\u751F\u7522\u81EA\u8461\u8404\u7259\u3001\u52A0\u5229\u897F\u4E9E\u3001\u5B89\u54E5\u62C9\u3001\u83AB\u6851\u6BD4\u514B\u3001\u7DAD\u5FB7\u89D2\u548C\u5DF4\u897F\u7B49\u5730\uFF08\u901A\u5E38\u6703\u4F7F\u7528\u8334\u9999\u52A0\u4EE5\u8ABF\u5473\uFF09\uFF0C\u4E0D\u50CF\u4E00\u822C\u4F86\u81EA\u82F1\u570B\u5357\u65B9\u7684\u5C0F\u9EA5\u9EB5\u5305\uFF0C\u5E03\u7F85\u963F\u7531\u7C97\u7389\u7C73\u7C89\u3001\u5C0F\u9EA5\u7C89\u548C\u9ED1\u9EA5\u7C89\u6DF7\u548C\u88FD\u6210\uFF0C\u4E26\u653E\u5165\u767C\u9175\u904E\u5F8C\u7684\u9175\u6BCD\u53D6\u4EE3\u767C\u7C89\u53CA\u5C0F\u8607\u6253\u3002 \u5E03\u7F85\u963F\u7684\u540D\u5B57\u662F\u6765\u81EA\u54E5\u5FB7\u8A9E\u4EE5\u53CA\u82CF\u7EF4\u6C47\u4EBA\u7684\u5B57\u5F59\u300Cbrauth\u300D\uFF0C\u539F\u610F\u5373\u662F\u4EE3\u8868\u9EB5\u5305\u7684\u610F\u601D\u3002 \u5728\u8461\u8404\u7259\uFF0C\u7389\u7C73\u9EB5\u5305\uFF08broa de milho\uFF09\u70BA\u5167\u7684\u5176\u4E2D\u4E00\u7A2E\u985E\u578B\u9EB5\u5305\u3002\u9019\u7A2E\u7D93\u767C\u9175\u7684\u9EB5\u5305\u6709\u8457\u9109\u6751\u98A8\u5473\u4E14\u9069\u5408\u8207\u6E6F\u54C1\u5171\u540C\u98DF\u7528\uFF0C\u5C24\u5176\u8207\u4E00\u9053\u5167\u6DB5\u8106\u5AE9\u7FBD\u8863\u7518\u85CD\u3001\u99AC\u9234\u85AF\u4EE5\u53CA\u4E54\u5229\u4F50\u9999\u8178\u7684\u8461\u5F0F\u7518\u84DD\u6C64\u5B8C\u7F8E\u642D\u914D\u3002 \u65BC\u83F2\u5F8B\u8CD3\uFF0C\u5E03\u7F85\u963F\u4E00\u822C\u6CDB\u6307\u624B\u6307\u9905\u4E7E\uFF0C\u800C\u975E\u7389\u7C73\u9EB5\u5305\u3002"@zh . . . . . . "\u5E03\u7F85\u963F\uFF08\u8461\u8404\u7259\u8A9E\uFF1ABroa\uFF1B[\u02C8b\u027Eow.\u0250]\u6216[\u02C8b\u027Eo.\u0250]\uFF09\u662F\u4E00\u7A2E\u4F7F\u7528\u7389\u7C73\u548C\u9ED1\u9EA5\u88FD\u6210\u7684\u9EB5\u5305\uFF0C\u50B3\u7D71\u4E0A\u751F\u7522\u81EA\u8461\u8404\u7259\u3001\u52A0\u5229\u897F\u4E9E\u3001\u5B89\u54E5\u62C9\u3001\u83AB\u6851\u6BD4\u514B\u3001\u7DAD\u5FB7\u89D2\u548C\u5DF4\u897F\u7B49\u5730\uFF08\u901A\u5E38\u6703\u4F7F\u7528\u8334\u9999\u52A0\u4EE5\u8ABF\u5473\uFF09\uFF0C\u4E0D\u50CF\u4E00\u822C\u4F86\u81EA\u82F1\u570B\u5357\u65B9\u7684\u5C0F\u9EA5\u9EB5\u5305\uFF0C\u5E03\u7F85\u963F\u7531\u7C97\u7389\u7C73\u7C89\u3001\u5C0F\u9EA5\u7C89\u548C\u9ED1\u9EA5\u7C89\u6DF7\u548C\u88FD\u6210\uFF0C\u4E26\u653E\u5165\u767C\u9175\u904E\u5F8C\u7684\u9175\u6BCD\u53D6\u4EE3\u767C\u7C89\u53CA\u5C0F\u8607\u6253\u3002 \u5E03\u7F85\u963F\u7684\u540D\u5B57\u662F\u6765\u81EA\u54E5\u5FB7\u8A9E\u4EE5\u53CA\u82CF\u7EF4\u6C47\u4EBA\u7684\u5B57\u5F59\u300Cbrauth\u300D\uFF0C\u539F\u610F\u5373\u662F\u4EE3\u8868\u9EB5\u5305\u7684\u610F\u601D\u3002 \u5728\u8461\u8404\u7259\uFF0C\u7389\u7C73\u9EB5\u5305\uFF08broa de milho\uFF09\u70BA\u5167\u7684\u5176\u4E2D\u4E00\u7A2E\u985E\u578B\u9EB5\u5305\u3002\u9019\u7A2E\u7D93\u767C\u9175\u7684\u9EB5\u5305\u6709\u8457\u9109\u6751\u98A8\u5473\u4E14\u9069\u5408\u8207\u6E6F\u54C1\u5171\u540C\u98DF\u7528\uFF0C\u5C24\u5176\u8207\u4E00\u9053\u5167\u6DB5\u8106\u5AE9\u7FBD\u8863\u7518\u85CD\u3001\u99AC\u9234\u85AF\u4EE5\u53CA\u4E54\u5229\u4F50\u9999\u8178\u7684\u8461\u5F0F\u7518\u84DD\u6C64\u5B8C\u7F8E\u642D\u914D\u3002 \u65BC\u83F2\u5F8B\u8CD3\uFF0C\u5E03\u7F85\u963F\u4E00\u822C\u6CDB\u6307\u624B\u6307\u9905\u4E7E\uFF0C\u800C\u975E\u7389\u7C73\u9EB5\u5305\u3002"@zh . . . . "\uBE0C\uB85C\uC544(\uD3EC\uB974\uD22C\uAC08\uC5B4: broa)\uB294 \uD3EC\uB974\uD22C\uAC08, \uAC08\uB9AC\uC2DC\uC544, \uBC0F \uD3EC\uB974\uD22C\uAC08\uC5B4\uAD8C \uAD6D\uAC00\uB4E4(\uBE0C\uB77C\uC9C8, \uC559\uACE8\uB77C, \uBAA8\uC7A0\uBE44\uD06C, \uCE74\uBCF4\uBCA0\uB974\uB370)\uACFC \uD544\uB9AC\uD540\uC5D0\uC11C \uBA39\uB294 \uC625\uC218\uC218\uBE75\uC774\uB2E4. \uBBF8\uAD6D \uB0A8\uBD80\uC758 \uCF58 \uBE0C\uB808\uB4DC\uC640 \uB2EC\uB9AC, \uBE0C\uB85C\uC544\uB294 \uC625\uC218\uC218\uAC00\uB8E8\uC640 \uBC00\uAC00\uB8E8 \uB610\uB294 \uD638\uBC00\uAC00\uB8E8\uB97C \uC11E\uC5B4 \uB9CC\uB4E4\uBA70, \uC774\uC2A4\uD2B8\uB97C \uC774\uC6A9\uD55C \uBC1C\uD6A8 \uACFC\uC815\uC744 \uAC70\uCE5C\uB2E4. \uC8FC\uB85C \uCE7C\uB450 \uBCA0\uB974\uB4DC\uC640 \uAC19\uC740 \uC218\uD504\uC640 \uD568\uAED8 \uB0B8\uB2E4."@ko . . . . . . "La broa est un pain traditionnel de Portugal, de Galice et du Br\u00E9sil, fait \u00E0 partir de farine de ma\u00EFs, avec d'autres c\u00E9r\u00E9ales suivant les r\u00E9gions, bl\u00E9 ou seigle, ainsi que de la levure. Contrairement \u00E0 la broa du Br\u00E9sil, la broa du Portugal est dense avec une croute \u00E9paisse et croustillante."@fr . . . . . "Broa"@en . . "Broa"@it . . . . . . . . . . "Broa"@en . "\u5E03\u7F85\u963F"@zh . . .