Matches in DBpedia 2016-04 for { <https://books.google.com/books?id=DOJMAgAAQBAJ&lpg=RA2-PA502&ots=eIpnIpu9KQ&dq=byzantine%20pastirma&pg=RA2-PA502#v=onepage&q&f=false> ?p ?o }
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- v=onepage&q&f=false accessdate "2014-10-21".
- v=onepage&q&f=false first "Bruce Kraig ; Andrew".
- v=onepage&q&f=false first "Bruce".
- v=onepage&q&f=false first2 "Andrew".
- v=onepage&q&f=false isCitedBy Cappadocian_Greeks.
- v=onepage&q&f=false isCitedBy Pastirma.
- v=onepage&q&f=false last "Smith".
- v=onepage&q&f=false last2 "Kraig".
- v=onepage&q&f=false publisher "Oxford University Press. ed.".
- v=onepage&q&f=false quote "When the Ottomans settled in Istanbul they also adopted a number of Byzantine dishes, one of which was a form of cured beef called paston and which the Turks called pastirma…. It became and remains a specialty of Kayseri in Cappadocia in west central Turkey.".
- v=onepage&q&f=false quote "When the Ottomans settled in Istanbul they also adopted a number of Byzantine dishes, one of which was a form of cured beef called paston and which the Turks called pastirma…It became and remains a specialty of Kayseri in Cappadocia in west central Turkey.".
- v=onepage&q&f=false title "The Oxford Encyclopedia of Food and Drink in America".
- v=onepage&q&f=false url v=onepage&q&f=false.
- v=onepage&q&f=false year "2013".