. "1080955618"^^ . "\u30D6\u30C9\u30A6\u306E\u8449\uFF08\u30D6\u30C9\u30A6\u306E\u306F\u3001Grape leaves\uFF09\u306F\u3001\u69D8\u3005\u306A\u6587\u5316\u306E\u6599\u7406\u306B\u7528\u3044\u3089\u308C\u308B\u3002\u591A\u304F\u306F\u3001\u30D6\u30C9\u30A6\u304B\u3089\u65B0\u9BAE\u306A\u8449\u3092\u6458\u307F\u3001\u30B3\u30E1\u3001\u8089\u3001\u30B9\u30D1\u30A4\u30B9\u3092\u6DF7\u305C\u305F\u3082\u306E\u3092\u8A70\u3081\u3066\u3001\u8339\u3067\u308B\u304B\u84B8\u3059\u304B\u3057\u3066\u98DF\u3079\u308B\u3002\u8A70\u3081\u7269\u3092\u3057\u305F\u30D6\u30C9\u30A6\u306E\u8449\u306F\u3001\u524D\u83DC\u307E\u305F\u306F\u4E3B\u83DC\u3068\u3057\u3066\u98DF\u3079\u3089\u308C\u308B\u3002 \u30C9\u30EB\u30DE\u3084\u30B5\u30EB\u30DE\u3001\u307E\u305F\u30D9\u30C8\u30CA\u30E0\u306E\uFF08\u306E\u8449\u3092\u7528\u3044\u308B\uFF09\u306F\u3001\u30D6\u30C9\u30A6\u306E\u8449\u3092\u7528\u3044\u308B\u6599\u7406\u306E\u4F8B\u3067\u3042\u308B\u3002 \u30D6\u30C9\u30A6\u306E\u8449\u3092\u6599\u7406\u306B\u7528\u3044\u308B\u6587\u5316\u306F\u3001\u4EE5\u4E0B\u306E\u3088\u3046\u306A\u3082\u306E\u304C\u3042\u308B\u3002 \n* \u30A8\u30B8\u30D7\u30C8\u6599\u7406 \n* \n* \u30A2\u30EB\u30D0\u30CB\u30A2\u6599\u7406 \n* \n* \n* \n* \u30B7\u30EA\u30A2\u6599\u7406 \n* \n* \u30EC\u30D0\u30CE\u30F3\u6599\u7406 \n* \u30DA\u30EB\u30B7\u30E3\u6599\u7406 \n* \u30AE\u30EA\u30B7\u30E3\u6599\u7406 \n* \u30D6\u30EB\u30AC\u30EA\u30A2\u6599\u7406 \n* \n* \n* \u30EB\u30FC\u30DE\u30CB\u30A2\u6599\u7406 \n* \u30A4\u30E9\u30AF\u6599\u7406 \n* \n* \u30D1\u30AD\u30B9\u30BF\u30F3\u6599\u7406 \n* \u30C8\u30EB\u30B3\u6599\u7406 \n* \u30AF\u30EB\u30C9\u6599\u7406 \n* \u30D9\u30C8\u30CA\u30E0\u6599\u7406"@ja . . "Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma, found widely in the Mediterranean, Balkans, and Middle East. They may also be used in various other recipes and dishes. When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage."@en . . . . "Merchant selling grape leaves in Damascus"@en . "Grape leaves"@en . . "Als Weinrebenbl\u00E4tter oder Weinlaub werden Laubbl\u00E4tter der Edlen Weinrebe (Kultur- oder Edelrebe) Vitis vinifera var. vinifera bezeichnet. Weingenuss ist allgemein bekannt, weniger aber die Verwendung von Weinbl\u00E4ttern. Dabei werden sie bei der Lebensmittelbereitung verwendet und Extrakte aus rotem Weinlaub heute als Phytopharmaka bei chronisch ven\u00F6ser Insuffizienz h\u00E4ufig eingesetzt."@de . . "Vinblad, blad som kommer fr\u00E5n vinrankan, den traditionella och \u00E4kta arten heter Vitis vinifera och odlas fr\u00E4mst i varmare l\u00E4nder. I kallare klimat odlas b\u00E4ttre en f\u00F6r\u00E4dlad sort, Vitis labrusca, \u00E4ven kallad staketdruva eller baltisk druva. Bladen kan anv\u00E4ndas i \u00F6rtteer, i matr\u00E4tter som till exempel vinbladsdolmar samt som krydda i vin\u00E4ger och matoljor (l\u00E4tt syrlig, svagt kryddad smak). Bladen fr\u00E5n Vitis labrusca \u00E4r gr\u00F6vre och inte lika l\u00E4ttuggade som bladen fr\u00E5n Vitis vinifera. Vinbladen \u00E4r som b\u00E4st p\u00E5 sommaren \u2013 passande nog beh\u00F6ver vinrankan en sommarbesk\u00E4rning. Vinblad kan i Sverige k\u00F6pas i vissa livsmedelsbutiker, antingen som f\u00E4rska eller inlagda i lag, som regel importerade fr\u00E5n utlandet."@sv . . . . . . . . . "Grape leaves"@en . . . . . . . . . "3523"^^ . . "La fulla de parra es fa servir a les cuines de diverses cultures, incloent la turca, grega, b\u00FAlgara, \u00E0rab, romanesa i vietnamita. Algunes de les receptes que les usen s\u00F3n el dolma, el sarma i el vietnamita. A la seva majoria es prenen fresques del cep i es farceixen amb una barreja d'arr\u00F2s, carn i esp\u00E8cies, cuinant-se aleshores al vapor. Els p\u00E0mpols farcits poden servir-se com a aperitiu o com a plat principal."@ca . . . "\u8461\u8404\u53F6\uFF08\u5377\uFF09\u5B58\u5728\u4E8E\u8BB8\u591A\u7684\u7F8E\u98DF\u6587\u5316\u4E2D,\u5982\u4E2D\u4E1C\u5730\u533A\u3001\u5DF4\u5C14\u5E72\u5730\u533A\u6587\u5316\u7B49\u3002\u901A\u5E38\u5F53\u5730\u4EBA\u4F1A\u9009\u62E9\u7528\u65B0\u9C9C\u7684\u8461\u8404\u53F6\u5C06\u88C5\u6EE1\u7C73\u98EF\u3001\u8089\u548C\u5176\u4ED6\u8C03\u6599\u7684\u6DF7\u5408\u7269\u5305\u88F9\u8D77\u6765,\u7136\u540E\u716E\u6216\u84B8\u719F\u3002\u540C\u65F6\u8461\u8404\u53F6\u5377\u53EF\u4EE5\u4F5C\u4E3A\u5F00\u80C3\u83DC\u6216\u4F5C\u4E3A\u4E3B\u83DC\u4E4B\u4E00\u3002"@zh . . . . . "Las hojas de parra (Vitis vinifera) son un alimento com\u00FAn en diversas cocinas del mundo, incluyendo la \u00E1rabe, la armenia, la b\u00FAlgara, la griega, la iran\u00ED, la rumana, la turca y la vietnamita. En su mayor\u00EDa se toman frescas de la vid y se rellenan con una mezcla de arroz, carne y especias,\u200B y se cuecen en agua o al vapor. Tambi\u00E9n tienen un uso m\u00E9dico. Algunas de las recetas que las usan son el dolma, el sarma o el . Las hojas de parra rellenas pueden servirse como aperitivo o como plato principal.\u200B"@es . "La foglia di vite viene utilizzata come ingrediente culinario in varie cucine."@it . . . . . . . . "Vinblad"@sv . . "Als Weinrebenbl\u00E4tter oder Weinlaub werden Laubbl\u00E4tter der Edlen Weinrebe (Kultur- oder Edelrebe) Vitis vinifera var. vinifera bezeichnet. Weingenuss ist allgemein bekannt, weniger aber die Verwendung von Weinbl\u00E4ttern. Dabei werden sie bei der Lebensmittelbereitung verwendet und Extrakte aus rotem Weinlaub heute als Phytopharmaka bei chronisch ven\u00F6ser Insuffizienz h\u00E4ufig eingesetzt."@de . . . "As folhas de parra s\u00E3o usadas nas culin\u00E1rias de v\u00E1rias culturas, incluindo as culin\u00E1rias albanesa, arm\u00EAnia, azerbaijana, ass\u00EDria, s\u00EDria, jornaniana, palestina, libanesa, persa, grega, b\u00FAlgara, maced\u00F4nia, s\u00E9rvia, romena, iraquiana, afeg\u00E3, paquistanesa, turca, curda e vietnamita. As folhas geralmente s\u00E3o colhidas frescas da videira e recheadas com uma mistura de arroz, carne e especiarias, e depois cozidas imersas em \u00E1gua ou cozidas ao vapor. Folhas de parra recheadas podem ser servidas como aperitivo ou como prato principal."@pt . . . "Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma, found widely in the Mediterranean, Balkans, and Middle East. They may also be used in various other recipes and dishes. When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage."@en . . . "Weinrebenbl\u00E4tter"@de . "\u8461\u8404\u53F6"@zh . "\u30D6\u30C9\u30A6\u306E\u8449"@ja . . "Foglia di vite"@it . . . . . . "1420918"^^ . . . . "Grape leaves"@en . . "Folhas de parra"@pt . . "Fulla de parra"@ca . . . . . . . "Vinblad, blad som kommer fr\u00E5n vinrankan, den traditionella och \u00E4kta arten heter Vitis vinifera och odlas fr\u00E4mst i varmare l\u00E4nder. I kallare klimat odlas b\u00E4ttre en f\u00F6r\u00E4dlad sort, Vitis labrusca, \u00E4ven kallad staketdruva eller baltisk druva. Bladen kan anv\u00E4ndas i \u00F6rtteer, i matr\u00E4tter som till exempel vinbladsdolmar samt som krydda i vin\u00E4ger och matoljor (l\u00E4tt syrlig, svagt kryddad smak). Bladen fr\u00E5n Vitis labrusca \u00E4r gr\u00F6vre och inte lika l\u00E4ttuggade som bladen fr\u00E5n Vitis vinifera. Vinbladen \u00E4r som b\u00E4st p\u00E5 sommaren \u2013 passande nog beh\u00F6ver vinrankan en sommarbesk\u00E4rning. Vinblad kan i Sverige k\u00F6pas i vissa livsmedelsbutiker, antingen som f\u00E4rska eller inlagda i lag, som regel importerade fr\u00E5n utlandet."@sv . . . "La foglia di vite viene utilizzata come ingrediente culinario in varie cucine."@it . "\u30D6\u30C9\u30A6\u306E\u8449\uFF08\u30D6\u30C9\u30A6\u306E\u306F\u3001Grape leaves\uFF09\u306F\u3001\u69D8\u3005\u306A\u6587\u5316\u306E\u6599\u7406\u306B\u7528\u3044\u3089\u308C\u308B\u3002\u591A\u304F\u306F\u3001\u30D6\u30C9\u30A6\u304B\u3089\u65B0\u9BAE\u306A\u8449\u3092\u6458\u307F\u3001\u30B3\u30E1\u3001\u8089\u3001\u30B9\u30D1\u30A4\u30B9\u3092\u6DF7\u305C\u305F\u3082\u306E\u3092\u8A70\u3081\u3066\u3001\u8339\u3067\u308B\u304B\u84B8\u3059\u304B\u3057\u3066\u98DF\u3079\u308B\u3002\u8A70\u3081\u7269\u3092\u3057\u305F\u30D6\u30C9\u30A6\u306E\u8449\u306F\u3001\u524D\u83DC\u307E\u305F\u306F\u4E3B\u83DC\u3068\u3057\u3066\u98DF\u3079\u3089\u308C\u308B\u3002 \u30C9\u30EB\u30DE\u3084\u30B5\u30EB\u30DE\u3001\u307E\u305F\u30D9\u30C8\u30CA\u30E0\u306E\uFF08\u306E\u8449\u3092\u7528\u3044\u308B\uFF09\u306F\u3001\u30D6\u30C9\u30A6\u306E\u8449\u3092\u7528\u3044\u308B\u6599\u7406\u306E\u4F8B\u3067\u3042\u308B\u3002 \u30D6\u30C9\u30A6\u306E\u8449\u3092\u6599\u7406\u306B\u7528\u3044\u308B\u6587\u5316\u306F\u3001\u4EE5\u4E0B\u306E\u3088\u3046\u306A\u3082\u306E\u304C\u3042\u308B\u3002 \n* \u30A8\u30B8\u30D7\u30C8\u6599\u7406 \n* \n* \u30A2\u30EB\u30D0\u30CB\u30A2\u6599\u7406 \n* \n* \n* \n* \u30B7\u30EA\u30A2\u6599\u7406 \n* \n* \u30EC\u30D0\u30CE\u30F3\u6599\u7406 \n* \u30DA\u30EB\u30B7\u30E3\u6599\u7406 \n* \u30AE\u30EA\u30B7\u30E3\u6599\u7406 \n* \u30D6\u30EB\u30AC\u30EA\u30A2\u6599\u7406 \n* \n* \n* \u30EB\u30FC\u30DE\u30CB\u30A2\u6599\u7406 \n* \u30A4\u30E9\u30AF\u6599\u7406 \n* \n* \u30D1\u30AD\u30B9\u30BF\u30F3\u6599\u7406 \n* \u30C8\u30EB\u30B3\u6599\u7406 \n* \u30AF\u30EB\u30C9\u6599\u7406 \n* \u30D9\u30C8\u30CA\u30E0\u6599\u7406"@ja . . . "La fulla de parra es fa servir a les cuines de diverses cultures, incloent la turca, grega, b\u00FAlgara, \u00E0rab, romanesa i vietnamita. Algunes de les receptes que les usen s\u00F3n el dolma, el sarma i el vietnamita. A la seva majoria es prenen fresques del cep i es farceixen amb una barreja d'arr\u00F2s, carn i esp\u00E8cies, cuinant-se aleshores al vapor. Els p\u00E0mpols farcits poden servir-se com a aperitiu o com a plat principal."@ca . . "Hoja de parra"@es . . "As folhas de parra s\u00E3o usadas nas culin\u00E1rias de v\u00E1rias culturas, incluindo as culin\u00E1rias albanesa, arm\u00EAnia, azerbaijana, ass\u00EDria, s\u00EDria, jornaniana, palestina, libanesa, persa, grega, b\u00FAlgara, maced\u00F4nia, s\u00E9rvia, romena, iraquiana, afeg\u00E3, paquistanesa, turca, curda e vietnamita. As folhas geralmente s\u00E3o colhidas frescas da videira e recheadas com uma mistura de arroz, carne e especiarias, e depois cozidas imersas em \u00E1gua ou cozidas ao vapor. Folhas de parra recheadas podem ser servidas como aperitivo ou como prato principal."@pt . . . . . "Las hojas de parra (Vitis vinifera) son un alimento com\u00FAn en diversas cocinas del mundo, incluyendo la \u00E1rabe, la armenia, la b\u00FAlgara, la griega, la iran\u00ED, la rumana, la turca y la vietnamita. En su mayor\u00EDa se toman frescas de la vid y se rellenan con una mezcla de arroz, carne y especias,\u200B y se cuecen en agua o al vapor. Tambi\u00E9n tienen un uso m\u00E9dico. Algunas de las recetas que las usan son el dolma, el sarma o el . Las hojas de parra rellenas pueden servirse como aperitivo o como plato principal.\u200B"@es . . . . . . . . . . . . "\u8461\u8404\u53F6\uFF08\u5377\uFF09\u5B58\u5728\u4E8E\u8BB8\u591A\u7684\u7F8E\u98DF\u6587\u5316\u4E2D,\u5982\u4E2D\u4E1C\u5730\u533A\u3001\u5DF4\u5C14\u5E72\u5730\u533A\u6587\u5316\u7B49\u3002\u901A\u5E38\u5F53\u5730\u4EBA\u4F1A\u9009\u62E9\u7528\u65B0\u9C9C\u7684\u8461\u8404\u53F6\u5C06\u88C5\u6EE1\u7C73\u98EF\u3001\u8089\u548C\u5176\u4ED6\u8C03\u6599\u7684\u6DF7\u5408\u7269\u5305\u88F9\u8D77\u6765,\u7136\u540E\u716E\u6216\u84B8\u719F\u3002\u540C\u65F6\u8461\u8404\u53F6\u5377\u53EF\u4EE5\u4F5C\u4E3A\u5F00\u80C3\u83DC\u6216\u4F5C\u4E3A\u4E3B\u83DC\u4E4B\u4E00\u3002"@zh .