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Statements

Subject Item
dbr:List_of_meat_dishes
dbo:wikiPageWikiLink
dbr:Boliche
Subject Item
dbr:Pot_roast
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dbr:Boliche
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dbr:Columbia_Restaurant
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dbr:Boliche
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rdfs:label
Boliche
rdfs:comment
Boliche (pronounced [bo'litʃe], also called boliche mechado) is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef.
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Boliche
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Boliche
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dbc:Stuffed_dishes dbc:Beef_dishes dbc:Cuban_cuisine dbc:Ham_dishes
dbo:wikiPageID
12943148
dbo:wikiPageRevisionID
1070258556
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100.0
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n16:Boliche.jpg?width=300
dbp:caption
A plate of boliche with yellow rice and plantains
dbp:country
Cuba
dbp:imageAlt
A plate of boliche with yellow rice and plantains
dbp:mainIngredient
Beef round roast, ham
dbp:served
Warm
dbp:type
Stuffed pot roast
dbo:abstract
Boliche (pronounced [bo'litʃe], also called boliche mechado) is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef. Boliche is usually served with white rice, black beans and fried sweet plantains. Other cuts of beef can also be used to prepare the dish, such as beef tenderloin.
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false
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3923
dbo:cuisine
Cuban cuisine
dbo:ingredientName
Beef round roast, ham
dbo:servingTemperature
Warm
dbo:servingSize
100.0
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wikipedia-en:Boliche
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dbr:List_of_stuffed_dishes
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dbr:Boliche_mechado
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