@prefix p: <http://www.wikidata.org/prop/> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix schema1: <http://schema.org/> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix wd: <http://www.wikidata.org/entity/> .
@prefix wds: <http://www.wikidata.org/entity/statement/> .
@prefix wdt: <http://www.wikidata.org/prop/direct/> .
@prefix wdtn: <http://www.wikidata.org/prop/direct-normalized/> .
@prefix wikibase: <http://wikiba.se/ontology#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .

wd:Q784148 rdfs:label "تدميس"@ar,
        "تدميس"@arz,
        "тушэнне"@be,
        "задушавам"@bg,
        "ব্রেইজিং"@bn,
        "bresat"@ca,
        "Braising"@cs,
        "braisering"@da,
        "schmoren"@de,
        "μπραιζέ"@el,
        "braising"@en,
        "braising"@en-ca,
        "braising"@en-gb,
        "brezado"@eo,
        "braseado"@es,
        "Moorimine"@et,
        "تفتآبپزی"@fa,
        "breseerata"@fi,
        "braiser"@fr,
        "galstobhadh"@ga,
        "בישול באידוי"@he,
        "párolás"@hu,
        "Բրեյզինգ"@hy,
        "penyemuran"@id,
        "brezagar"@io,
        "brasato"@it,
        "蒸し煮"@ja,
        "Nggodhog"@jv,
        "브레이징"@ko,
        "sautēšana"@lv,
        "ബ്രേസിംഗ്"@ml,
        "Rebus"@ms,
        "နှပ်ခြင်း"@my,
        "braisering"@nb,
        "braiseren"@nl,
        "ਬਰੇਜ਼ਿੰਗ"@pa,
        "duszenie"@pl,
        "estufar"@pt,
        "Brasear"@pt-br,
        "брезирование"@ru,
        "Dusenie"@sk,
        "dušenje"@sl,
        "gatim në zjarr"@sq,
        "bräsera"@sv,
        "การตุ๋น"@th,
        "томалап пешерү"@tt,
        "тушкування"@uk,
        "Hầm sệt"@vi,
        "紅燒"@yue,
        "烧"@zh ;
    schema1:dateModified "2026-11-02T02:49:41+00:00"^^xsd:dateTime ;
    schema1:description "спосаб прыгатаваньня страваў"@be-tarask,
        "madlavningsteknik"@da,
        "Garverfahren, bei dem Gargut angebraten und in siedender Flüssigkeit weitergegart wird"@de,
        "τεχνική μαγειρικης"@el,
        "combination-cooking method that uses both moist and dry heats"@en,
        "técnica culinaria"@es,
        "technique culinaire"@fr,
        "modh cócaireachta"@ga,
        "procedimento di cottura della carne a fuoco lento, in pentola chiusa"@it,
        "metode for tilberedning av kjøtt og fisk"@nb,
        "kooktechniek"@nl,
        "proces obróbki termicznej żywności"@pl,
        "Técnica culinária"@pt,
        "тушение после предварительного обжаривания"@ru,
        "kuhanje, pri katerem se hrana zapeče in nadalje kuha v vreli tekočini"@sl,
        "metodë gatimi e kombinuar që përdor edhe lagështinë edhe thatësinë"@sq,
        "烹饪方法"@zh,
        "烹饪方法"@zh-cn ;
    schema1:version 2563697570 ;
    wikibase:identifiers 8 ;
    wikibase:sitelinks 39 ;
    wikibase:statements 20 ;
    skos:altLabel "gryderet"@da,
        "grydestegning"@da,
        "simremad"@da,
        "simreret"@da,
        "braisieren"@de,
        "dinsztelés"@hu,
        "ブレゼ"@ja,
        "braisere"@nb,
        "braissere"@nb,
        "braissering"@nb,
        "brasere"@nb,
        "brasering"@nb,
        "bresere"@nb,
        "bresering"@nb,
        "Brasear"@pt,
        "焖"@zh,
        "燒"@zh,
        "紅燒"@zh,
        "红烧"@zh,
        "红烧"@zh-cn,
        "红烧"@zh-hans,
        "紅燒"@zh-hant,
        "红烧"@zh-sg ;
    p:P10376 wds:Q784148-59749054-7AE5-4C63-A7E6-F4DF35249615 ;
    p:P1269 wds:Q784148-458b36a3-4ec2-bf13-8cec-39a9809fd45b ;
    p:P1343 wds:Q784148-4BF3B29C-F603-4DAD-AB3A-251C8C72EEF5 ;
    p:P1417 wds:Q784148-D6A0D963-3E50-490C-A024-692A324B9D35 ;
    p:P18 wds:Q784148-8EB827CF-E5BF-40AF-9882-9CFB2550E88B ;
    p:P1889 wds:Q784148-102dfe24-40a3-4f05-cee9-350a2493c737,
        wds:Q784148-E7042955-0DD6-469B-A68E-DFE803AEE20D ;
    p:P279 wds:Q784148-0962b69e-43ed-ff33-f80d-089abe7289d6 ;
    p:P31 wds:Q784148-00727774-40d9-2e9f-2903-9e8e337f5900 ;
    p:P3417 wds:Q784148-586D5D94-7F28-448B-88CD-4244A03D8BB2 ;
    p:P373 wds:q784148-85051E21-091A-4BDE-BB02-8FFF0BABA3E4 ;
    p:P3827 wds:Q784148-00B6FEFC-AE8C-430A-A9D2-9B06838D4F00 ;
    p:P4342 wds:Q784148-f11c08f3-498d-3ed8-b0f7-e4507d4dc4f8 ;
    p:P443 wds:Q784148-88269048-41c9-9246-0988-799fc9369df8,
        wds:Q784148-95f02057-4ba6-a6b7-76b5-32ad400c2992,
        wds:Q784148-d07a9f3b-44c4-7a63-36f4-300e40b78f74 ;
    p:P495 wds:Q784148-6F777ACB-8694-473D-A59F-7AF4A20973E5 ;
    p:P646 wds:Q784148-B60C9F65-1633-4312-8A50-7BBCA0C9CA2E ;
    p:P8313 wds:Q784148-538AFA37-135C-435A-8CBA-34CF06A78950 ;
    p:P8814 wds:Q784148-CCAEEEE2-8649-4235-A3AC-6DEB1EA30748 ;
    wdtn:P8814 <http://wordnet-rdf.princeton.edu/rdf/id/00248096-n> ;
    wdt:P10376 "agricultural-and-biological-sciences/braising" ;
    wdt:P1269 wd:Q11795121 ;
    wdt:P1343 wd:Q19219752 ;
    wdt:P1417 "topic/braising" ;
    wdt:P18 <http://commons.wikimedia.org/wiki/Special:FilePath/Ossobuco.jpg> ;
    wdt:P1889 wd:Q13389141,
        wd:Q7546501 ;
    wdt:P279 wd:Q38695 ;
    wdt:P31 wd:Q1039303 ;
    wdt:P3417 "Braising" ;
    wdt:P373 "Braising" ;
    wdt:P3827 "braising" ;
    wdt:P4342 "bresere" ;
    wdt:P443 <http://commons.wikimedia.org/wiki/Special:FilePath/Fr-braiser.oga>,
        <http://commons.wikimedia.org/wiki/Special:FilePath/Nl-smoren.ogg>,
        <http://commons.wikimedia.org/wiki/Special:FilePath/Pl-duszenie.ogg> ;
    wdt:P495 wd:Q38 ;
    wdt:P646 "/m/0dwrz" ;
    wdt:P8313 "braisere" ;
    wdt:P8814 "00248096-n" .