. . . . . . . "Naboulsi ou Nabulsi \u00E9 um dos in\u00FAmeros queijos brancos feitos no Oriente M\u00E9dio.Seu nome vem da regi\u00E3o de origem, Nablus. \u00C9 o principal queijo consumido na Palestina, na Jord\u00E2nia. \u00C9 produzido com leite de ovelha, mas o de cabra tamb\u00E9m pdoe ser usado. O naboulsi \u00E9 branco e retangular. Semi-duro sem bolhas de g\u00E1s. Torna-se macio e el\u00E1stico quando aquecido. Tradicionalmente recebe adi\u00E7\u00E3o de mahlab e pistache, na salmoura fervente. Pode ser consumido fresco ou em uma t\u00E1bua de queijos ou frito em \u00F3leo, al\u00E9m de fazer parte de uma receita tradicional de sobremesa da Palestina, o kanafeh."@pt . . . "Il Nabulsi (o Naboulsi) \u00E8 uno dei numerosi formaggi palestinesi a pasta bianca prodotti in Medio Oriente. Il suo nome si riferisce al suo luogo di origine, Nablus ed \u00E8 ben noto in Cisgiordania e nelle regioni circostanti. il Nabulsi, insieme al formaggio Akkawi, sono i principali formaggi consumati in Giordania. Prodotto principalmente con latte di pecora, viene utilizzato anche il latte di capra. Il formaggio Nabulsi \u00E8 bianco e di forma rettangolare. \u00C8 semiduro e privo di occhiatura. Diventa morbido ed elastico quando riscaldato. \u00C8 un tipico formaggio di pecora o di capra, ma \u00E8 tradizionalmente aromatizzato con mahleb (Prunus mahaleb) e mastica (Pistacia lentiscus) aggiunti alla salamoia bollente. Pu\u00F2 essere consumato fresco come formaggio da tavola salato o pu\u00F2 essere fritto in olio, ed \u00E8 anche un ingrediente importante del dessert palestinese knafeh."@it . . . "Nabulsi (tak\u017Ce: Naboulsi) - tradycyjny bliskowschodni ser wywodz\u0105cy si\u0119 z okolic Nablusu. Produkowany jest g\u0142\u00F3wnie z mleka owczego, a rzadziej z koziego. Do masy serowej dodaje si\u0119 specyficznej, pikantnej przyprawy - . Ser jest solony, bia\u0142y, pozbawiony otwor\u00F3w (dziur), prostok\u0105tny, po podgrzewaniu mi\u0119kki i elastyczny. Zawarto\u015B\u0107 t\u0142uszczu na poziomie 50%, a wilgotno\u015B\u0107 - 25%."@pl . "\u30CA\u30FC\u30D6\u30EB\u30B9\u30C1\u30FC\u30BA(Nabulsi)\u3001\u5225\u540D\u30CA\u30FC\u30D6\u30EB\u30B7\u30FC\u3001\u30B8\u30D6\u30F3\u30FB\u30CA\u30FC\u30D6\u30EB\u30B7\u30FC\u306F\u4E2D\u6771\u5730\u57DF\u3067\u591A\u6570\u4F5C\u3089\u308C\u3066\u3044\u308B\u767D\u5869\u6F2C\u3051\u30C1\u30FC\u30BA\u306E\u4E00\u7A2E\u3067\u3001\u30D1\u30EC\u30B9\u30C1\u30CA\u306E\u30CA\u30FC\u30D6\u30EB\u30B9\u3092\u767A\u7965\u3068\u3059\u308B\u3082\u306E\u3067\u3042\u308B\u3002\u767A\u7965\u5730\u3067\u3001\u540D\u524D\u306E\u7531\u6765\u3067\u3042\u308B\u30CA\u30FC\u30D6\u30EB\u30B9\u3092\u306F\u3058\u3081\u3068\u3059\u308B\u30D1\u30EC\u30B9\u30C1\u30CA\u306E\u30E8\u30EB\u30C0\u30F3\u5DDD\u897F\u5CB8\u5730\u533A\u53CA\u3073\u305D\u306E\u5468\u8FBA\u5730\u57DF\u3067\u3088\u304F\u77E5\u3089\u308C\u3066\u3044\u308B\u3002\u30CA\u30FC\u30D6\u30EB\u30B9\u30C1\u30FC\u30BA\u306F\u30A2\u30C3\u30AB\u30FC\u30C1\u30FC\u30BA\u3068\u3068\u3082\u306B\u30E8\u30EB\u30C0\u30F3\u3067\u98DF\u3055\u308C\u3066\u3044\u308B\u4E3B\u8981\u306A\u30C1\u30FC\u30BA\u3067\u3042\u308B\u3002\u73FE\u5728\u3067\u306F\u30B7\u30EA\u30A2\u306A\u3069\u306E\u5730\u57DF\u3067\u3082\u4F5C\u3089\u308C\u3066\u304A\u308A\u3001\u30A2\u30E9\u30D6\u9996\u9577\u56FD\u9023\u90A6\u306A\u3069\u3067\u3082\u98DF\u3055\u308C\u3066\u3044\u308B\u3002"@ja . . . . "Nabulsi cheese"@en . . . . "\uB098\uBE14\uB8E8\uC2A4 \uCE58\uC988(\uC544\uB78D\uC5B4: \u062C\u0628\u0646 \u0646\u0627\u0628\u0644\u0633\u064A \uC8FC\uBE10 \uB098\uBD88\uC2DC\uC774[*], \u062C\u0628\u0646\u0629 \u0646\u0627\u0628\u0644\u0633\u064A\u0629 \uC8FC\uBE0C\uB098 \uB098\uBD88\uC2DC\uC57C[*])\uB294 \uD314\uB808\uC2A4\uD0C0\uC778\uC758 \uB098\uBE14\uB8E8\uC2A4\uC640 \uC8FC\uBCC0 \uC11C\uC544\uC2DC\uC544 \uC9C0\uC5ED\uC5D0\uC11C \uC0DD\uC0B0\uB418\uB294 \uC591\uC816 \uCE58\uC988\uC774\uB2E4. \uB2E8\uC21C\uD788 \uB098\uBD88\uC2DC(\uC544\uB78D\uC5B4: \u0646\u0627\u0628\u0644\u0633\u064A \uB098\uBD88\uC2DC\uC774[*])\uB85C\uB3C4 \uBD88\uB9B0\uB2E4. \uC591\uC816 \uB300\uC2E0 \uC5FC\uC18C\uC816\uC744 \uC4F0\uAC70\uB098, \uC591\uC816\uACFC \uC5FC\uC18C\uC816\uC744 \uC11E\uC5B4 \uB9CC\uB4E4\uAE30\uB3C4 \uD55C\uB2E4. \uB9CC\uB4E4 \uB54C \uB9E4\uC2A4\uD2F1\uACFC \uB9C8\uD758\uB78D\uC73C\uB85C \uD5A5\uC744 \uB0B4\uBA70, \uD751\uCFE0\uBBFC\uC744 \uBFCC\uB9AC\uAE30\uB3C4 \uD55C\uB2E4."@ko . . . "Nabulsi cheese"@en . "\u30CA\u30FC\u30D6\u30EB\u30B9\u30C1\u30FC\u30BA"@ja . . "\u062C\u0628\u0646 \u0646\u0627\u0628\u0644\u0633\u064A"@ar . . "3127"^^ . . "3841552"^^ . . . . "Nabulsi (tak\u017Ce: Naboulsi) - tradycyjny bliskowschodni ser wywodz\u0105cy si\u0119 z okolic Nablusu. Produkowany jest g\u0142\u00F3wnie z mleka owczego, a rzadziej z koziego. Do masy serowej dodaje si\u0119 specyficznej, pikantnej przyprawy - . Ser jest solony, bia\u0142y, pozbawiony otwor\u00F3w (dziur), prostok\u0105tny, po podgrzewaniu mi\u0119kki i elastyczny. Zawarto\u015B\u0107 t\u0142uszczu na poziomie 50%, a wilgotno\u015B\u0107 - 25%. Nabulsi jest podstawowym serem spo\u017Cywanym na terenie Jordanii, jest te\u017C bardzo popularny w\u015Br\u00F3d Palesty\u0144czyk\u00F3w oraz w Libanie i Syrii. Spo\u017Cywa si\u0119 go na surowo lub po usma\u017Ceniu. Stanowi podstaw\u0119 ciasta kanafeh, mo\u017Ce by\u0107 sk\u0142adnikiem do pity."@pl . . . . . . . . . "Il Nabulsi (o Naboulsi) \u00E8 uno dei numerosi formaggi palestinesi a pasta bianca prodotti in Medio Oriente. Il suo nome si riferisce al suo luogo di origine, Nablus ed \u00E8 ben noto in Cisgiordania e nelle regioni circostanti. il Nabulsi, insieme al formaggio Akkawi, sono i principali formaggi consumati in Giordania. Prodotto principalmente con latte di pecora, viene utilizzato anche il latte di capra. Il formaggio Nabulsi \u00E8 bianco e di forma rettangolare. \u00C8 semiduro e privo di occhiatura. Diventa morbido ed elastico quando riscaldato. \u00C8 un tipico formaggio di pecora o di capra, ma \u00E8 tradizionalmente aromatizzato con mahleb (Prunus mahaleb) e mastica (Pistacia lentiscus) aggiunti alla salamoia bollente. Pu\u00F2 essere consumato fresco come formaggio da tavola salato o pu\u00F2 essere fritto in olio, ed "@it . . . . . . . . . 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"Naboulsi ou Nabulsi \u00E9 um dos in\u00FAmeros queijos brancos feitos no Oriente M\u00E9dio.Seu nome vem da regi\u00E3o de origem, Nablus. \u00C9 o principal queijo consumido na Palestina, na Jord\u00E2nia. \u00C9 produzido com leite de ovelha, mas o de cabra tamb\u00E9m pdoe ser usado. O naboulsi \u00E9 branco e retangular. Semi-duro sem bolhas de g\u00E1s. Torna-se macio e el\u00E1stico quando aquecido. Tradicionalmente recebe adi\u00E7\u00E3o de mahlab e pistache, na salmoura fervente. Pode ser consumido fresco ou em uma t\u00E1bua de queijos ou frito em \u00F3leo, al\u00E9m de fazer parte de uma receita tradicional de sobremesa da Palestina, o kanafeh."@pt . "1092843895"^^ . . . . "Nabulsi"@it . "Nabulsi (ser)"@pl . "Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep milk; alternatively, goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine. It can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Palestinian"@en . . "Nabulsi"@de . . . "Queso nabulsi"@es . . "El nabulsi (\u062C\u0628\u0646 \u0646\u0627\u0628\u0644\u0633\u064A jaban n\u0101buls\u012B) es un queso blanco en salmuera palestino. Su nombre hace referencia a su ciudad de origen, Nablus\u200B y es muy popular en Cisjordania y regiones circundantes. En Jordania es junto con el queso Akkawi uno de los m\u00E1s consumidos.\u200B Se elabora principalmente de leche de oveja, aunque tambi\u00E9n se puede usar la de cabra. El queso nabulsi es blanco y con forma rectangular. Es semi-duro y sin agujeros. Deviene blando y el\u00E1stico al calentarse. Tiene un sabor salado, fresco, a queso de leche ovina (o caprina), adem\u00E1s de un tradicional aromatizado de mahleb (Prunus mahaleb) y lentisco (Pistacia lentiscus), que se le a\u00F1aden al hervirlo en la salmuera. Pueda ser consumido fresco como queso de mesa o fre\u00EDdo en aceite.\u200B Es un ingrediente importante del postre palestino knafeh."@es . "\uB098\uBE14\uB8E8\uC2A4 \uCE58\uC988(\uC544\uB78D\uC5B4: \u062C\u0628\u0646 \u0646\u0627\u0628\u0644\u0633\u064A \uC8FC\uBE10 \uB098\uBD88\uC2DC\uC774[*], \u062C\u0628\u0646\u0629 \u0646\u0627\u0628\u0644\u0633\u064A\u0629 \uC8FC\uBE0C\uB098 \uB098\uBD88\uC2DC\uC57C[*])\uB294 \uD314\uB808\uC2A4\uD0C0\uC778\uC758 \uB098\uBE14\uB8E8\uC2A4\uC640 \uC8FC\uBCC0 \uC11C\uC544\uC2DC\uC544 \uC9C0\uC5ED\uC5D0\uC11C \uC0DD\uC0B0\uB418\uB294 \uC591\uC816 \uCE58\uC988\uC774\uB2E4. \uB2E8\uC21C\uD788 \uB098\uBD88\uC2DC(\uC544\uB78D\uC5B4: \u0646\u0627\u0628\u0644\u0633\u064A \uB098\uBD88\uC2DC\uC774[*])\uB85C\uB3C4 \uBD88\uB9B0\uB2E4. \uC591\uC816 \uB300\uC2E0 \uC5FC\uC18C\uC816\uC744 \uC4F0\uAC70\uB098, \uC591\uC816\uACFC \uC5FC\uC18C\uC816\uC744 \uC11E\uC5B4 \uB9CC\uB4E4\uAE30\uB3C4 \uD55C\uB2E4. \uB9CC\uB4E4 \uB54C \uB9E4\uC2A4\uD2F1\uACFC \uB9C8\uD758\uB78D\uC73C\uB85C \uD5A5\uC744 \uB0B4\uBA70, \uD751\uCFE0\uBBFC\uC744 \uBFCC\uB9AC\uAE30\uB3C4 \uD55C\uB2E4."@ko . . "Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep milk; alternatively, goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine. It can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Palestinian dessert knafeh."@en . . . . . . . . . . "\uB098\uBE14\uB8E8\uC2A4 \uCE58\uC988"@ko . "El nabulsi (\u062C\u0628\u0646 \u0646\u0627\u0628\u0644\u0633\u064A jaban n\u0101buls\u012B) es un queso blanco en salmuera palestino. Su nombre hace referencia a su ciudad de origen, Nablus\u200B y es muy popular en Cisjordania y regiones circundantes. En Jordania es junto con el queso Akkawi uno de los m\u00E1s consumidos.\u200B Se elabora principalmente de leche de oveja, aunque tambi\u00E9n se puede usar la de cabra. Es un ingrediente importante del postre palestino knafeh."@es . . . "Naboulsi"@pt . . . . . . . . . "\u30CA\u30FC\u30D6\u30EB\u30B9\u30C1\u30FC\u30BA(Nabulsi)\u3001\u5225\u540D\u30CA\u30FC\u30D6\u30EB\u30B7\u30FC\u3001\u30B8\u30D6\u30F3\u30FB\u30CA\u30FC\u30D6\u30EB\u30B7\u30FC\u306F\u4E2D\u6771\u5730\u57DF\u3067\u591A\u6570\u4F5C\u3089\u308C\u3066\u3044\u308B\u767D\u5869\u6F2C\u3051\u30C1\u30FC\u30BA\u306E\u4E00\u7A2E\u3067\u3001\u30D1\u30EC\u30B9\u30C1\u30CA\u306E\u30CA\u30FC\u30D6\u30EB\u30B9\u3092\u767A\u7965\u3068\u3059\u308B\u3082\u306E\u3067\u3042\u308B\u3002\u767A\u7965\u5730\u3067\u3001\u540D\u524D\u306E\u7531\u6765\u3067\u3042\u308B\u30CA\u30FC\u30D6\u30EB\u30B9\u3092\u306F\u3058\u3081\u3068\u3059\u308B\u30D1\u30EC\u30B9\u30C1\u30CA\u306E\u30E8\u30EB\u30C0\u30F3\u5DDD\u897F\u5CB8\u5730\u533A\u53CA\u3073\u305D\u306E\u5468\u8FBA\u5730\u57DF\u3067\u3088\u304F\u77E5\u3089\u308C\u3066\u3044\u308B\u3002\u30CA\u30FC\u30D6\u30EB\u30B9\u30C1\u30FC\u30BA\u306F\u30A2\u30C3\u30AB\u30FC\u30C1\u30FC\u30BA\u3068\u3068\u3082\u306B\u30E8\u30EB\u30C0\u30F3\u3067\u98DF\u3055\u308C\u3066\u3044\u308B\u4E3B\u8981\u306A\u30C1\u30FC\u30BA\u3067\u3042\u308B\u3002\u73FE\u5728\u3067\u306F\u30B7\u30EA\u30A2\u306A\u3069\u306E\u5730\u57DF\u3067\u3082\u4F5C\u3089\u308C\u3066\u304A\u308A\u3001\u30A2\u30E9\u30D6\u9996\u9577\u56FD\u9023\u90A6\u306A\u3069\u3067\u3082\u98DF\u3055\u308C\u3066\u3044\u308B\u3002"@ja . . "Nabulsi (arabisch \u0627\u0644\u062C\u0628\u0646 \u0627\u0644\u0646\u0627\u0628\u0644\u0633\u064A, DMG al-\u01E6ubn an-n\u0101bulus\u012B; auch Naboulsi) ist ein wei\u00DFer Salzlakenk\u00E4se aus dem Nahen Osten. Er stammt urspr\u00FCnglich aus Nablus in Pal\u00E4stina, wonach er benannt ist. Er ist im ganzen Westjordanland und dar\u00FCber hinaus bekannt. Nabulsi und Akkawi-K\u00E4se sind die wichtigsten in Jordanien konsumierten K\u00E4se. Er wird vorzugsweise aus Schafsmilch, aber auch aus Ziegenmilch, eventuell mit Kuhmilchzusatz hergestellt; vorwiegend im Fr\u00FChjahr, wenn reichlich Milch vorhanden ist. Zur Herstellung wird frische Milch wird auf etwa 40 \u00B0C erw\u00E4rmt und etwas Mahlab und Mastix, und eventuell weitere Gew\u00FCrze und Samen, beispielsweise Kreuzk\u00FCmmel, hinzugegeben. Nachdem die Milch auf 35 \u00B0C abgek\u00FChlt ist, wird Lab zugesetzt. Nach etwa 40 bis 60 min wird die Dickete gesalzen und \u00FCber eine Stunde ger\u00FChrt. Anschlie\u00DFend wird sie abgeseiht und der Bruch mehrere Stunden gepresst. Der K\u00E4se wird dann in rechteckige Laibe von etwa 8 cm \u00D7 4 cm \u00D7 2 cm geschnitten und in 20-%iger Salzlake wenige Minuten gekocht, bis die Laibe aufschwimmen. Er wird in gro\u00DFen Dosen in Lake schwimmend gelagert, was ihn auch ohne K\u00FChlung viele Monate lang haltbar macht. Nabulsi ist wei\u00DF und hat keine Rinde. Der Teig ist halbhart und hat keine L\u00F6cher. Erhitzt man ihn, wird er weich und elastisch, schmilzt aber nicht komplett. Durch die zugesetzten Harze bekommt er eine leicht elastische Textur. Vor dem Verzehr wird er meist f\u00FCr mehrere Stunden gew\u00E4ssert oder etwa eine Stunde lang in frischem Wasser gekocht, um ihn weniger salzig zu machen. Er kann frisch als salziger Tafelk\u00E4se oder frittiert gegessen werden und ist eine Hauptzutat des levantinischen Desserts Kunafah."@de . . "Nabulsi (arabisch \u0627\u0644\u062C\u0628\u0646 \u0627\u0644\u0646\u0627\u0628\u0644\u0633\u064A, DMG al-\u01E6ubn an-n\u0101bulus\u012B; auch Naboulsi) ist ein wei\u00DFer Salzlakenk\u00E4se aus dem Nahen Osten. Er stammt urspr\u00FCnglich aus Nablus in Pal\u00E4stina, wonach er benannt ist. Er ist im ganzen Westjordanland und dar\u00FCber hinaus bekannt. Nabulsi und Akkawi-K\u00E4se sind die wichtigsten in Jordanien konsumierten K\u00E4se. Er wird vorzugsweise aus Schafsmilch, aber auch aus Ziegenmilch, eventuell mit Kuhmilchzusatz hergestellt; vorwiegend im Fr\u00FChjahr, wenn reichlich Milch vorhanden ist."@de . .