فودله

Ottoman Turkish

Alternative forms

• فودوله (fodula)

Etymology

From Arabic فَضْلَة (faḍla, “leftovers”); compare فضله (fazla, “surplus, excess”).

Noun

فودله • (fodla)

1. kind of fine, white, wholemeal bread, which was mostly distributed to the poor in soup kitchens

Derived terms

• فودله‌جی (fodlacı, “maker of such bread”)

Descendants

• Turkish: fodla
• → Armenian: ֆոտուլա (fotula)

Further reading

• Çağbayır, Yaşar (2007) “fodla”, in Ötüken Türkçe Sözlük (in Turkish), volume 1, Istanbul: Ötüken Neşriyat, page 1605
• Kélékian, Diran (1911) “فودله”, in Dictionnaire turc-français‎^[1], Constantinople: Mihran, page 913
• Meninski, Franciszek à Mesgnien (1687) “Panis”, in Complementum thesauri linguarum orientalium, seu onomasticum latino-turcico-arabico-persicum, simul idem index verborum lexici turcico-arabico-persici, quod latinâ, germanicâ, aliarumque linguarum adjectâ nomenclatione nuper in lucem editum‎^[2], Vienna, column 1237
• Meninski, Franciszek à Mesgnien (1680) “فودوله”, in Thesaurus linguarum orientalium, Turcicae, Arabicae, Persicae, praecipuas earum opes à Turcis peculiariter usurpatas continens, nimirum Lexicon Turkico-Arabico-Persicum‎^[3], Vienna, column 3556
• Redhouse, James W. (1890) “فودوله”, in A Turkish and English Lexicon‎^[4], Constantinople: A. H. Boyajian, page 1399