{ "items" : [
    { "id" : "http://dbpedia.org/resource/Kashk"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Kashk (Persian: کشک‎‎, Azerbaijani: qurut, Kurdish: keşk‎, Turkish: keş peyniri), kishk (Arabic: كِشْك‎), qurt  (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt), qurut (Azerbaijani: qurut, Bashkir: ҡорот, Kyrgyz: курут, Turkish: kurut, surk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), chortan (Armenian: չորթան, Tatar: qort, chortan [chor, meaning \"dried\", plus tahn]),  aaruul (Mongolian: ааруул) is a range of dairy products used in cuisines of Iranian, Armenian, Turkish, Mongolian, Central Asian,  Transcaucasian, and the Levantine peoples. " ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Kashk" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Kesk-meledi1.jpg" ] ,
        "http://dbpedia.org/ontology/alias" : [ "Aarul, chortan, dried yoghurt, kishk, qurt, qurut" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Kyrgyz_cuisine",
          "http://dbpedia.org/resource/Azerbaijani_cuisine",
          "http://dbpedia.org/resource/Syrian_cuisine",
          "http://dbpedia.org/resource/Kazakh_cuisine",
          "http://dbpedia.org/resource/Turkmen_cuisine",
          "http://dbpedia.org/resource/Iranian_cuisine",
          "http://dbpedia.org/resource/Lebanese_cuisine",
          "http://dbpedia.org/resource/Uzbek_cuisine",
          "http://dbpedia.org/resource/Tajik_cuisine",
          "http://dbpedia.org/resource/Armenian_cuisine",
          "http://dbpedia.org/resource/Afghan_cuisine",
          "http://dbpedia.org/resource/Mongolian_cuisine",
          "http://dbpedia.org/resource/Turkish_cuisine",
          "http://dbpedia.org/resource/Iraqi_cuisine" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Salt" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Yoghurt, salt" ] ,
        "http://dbpedia.org/ontology/notes" : [ "%21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt" ] ,
        "http://dbpedia.org/ontology/region" : [ "http://dbpedia.org/resource/Tibetan_cuisine",
          "http://dbpedia.org/resource/Middle_Eastern_cuisine",
          "http://dbpedia.org/resource/Tatar_cuisine",
          "http://dbpedia.org/resource/Kurdish_cuisine",
          "http://dbpedia.org/resource/List_of_Asian_cuisines",
          "http://dbpedia.org/resource/Bashkir_cuisine" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Kesk-meledi1.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Gruel",
          "http://dbpedia.org/resource/Cheese"] } } }
