{ "items" : [
    { "id" : "http://dbpedia.org/resource/Vakfıkebir_bread"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Vakfıkebir bread, produced in Vakfıkebir, as well as in Maçka – Hamsiköy, ranges from 0.45 to 7.5 kilograms in weight. It is known nearly everywhere in Turkey as “Vakfıkebir” or “Trabzon” bread. In addition to Trabson, it is especially produced in small towns along major highways. It is baked in a wood-fired stone oven, and is leavened with natural sourdough. Vakfıkebir bread is flavorful, has a long shelf life, and does not mold easily. When it goes stale it is still good." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Vakfıkebir bread" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Turkey" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Durum" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Durumflour" ] ,
        "http://dbpedia.org/ontology/region" : [ "http://dbpedia.org/resource/Trabzon" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Bread"] } } }
