Armenian

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Խաշ

Etymology

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From Middle Armenian խաշ (xaš), ultimately from Old Armenian խաշեմ (xašem), խարշեմ (xaršem, to boil).

Pronunciation

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Noun

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խաշ (xaš)

  1. khash, an Armenian dish made from sheep’s head and trotters and eaten with garlic
    • ca. 1680–1684, Baṙ girg taliani [An Armenian–Italian Dictionary published in Venice] page 28:[1]
      խաշ․ թռիփփէ
      xaš; tʻṙipʻpʻē
      խաշ (xaš) = trippe

Declension

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Descendants

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  • Azerbaijani: xaş
  • English: khash
  • Georgian: ხაში (xaši)
  • Russian: хаш (xaš)

References

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  1. ^ Orengo, Alessandro (2019) “Il ԲԱՌ ԳԻՐԳ ՏԱԼԻԱՆԻ Un dizionario armeno-italiano del XVII secolo”, in U. Bläsing, J. Dum-Tragut, T.M. van Lint, editors, Armenian, Hittite, and Indo-European Studies: A Commemoration Volume for Jos J.S. Weitenberg (Hebrew University Armenian Studies; 15), Leuven: Peeters, page 227

Further reading

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  • Ačaṙean, Hračʻeay (1973) “խարշ”, in Hayerēn armatakan baṙaran [Armenian Etymological Dictionary] (in Armenian), 2nd edition, a reprint of the original 1926–1935 seven-volume edition, volume II, Yerevan: University Press, page 347b