کالهجوش
Persian
editAlternative forms
editEtymology
editFrom کال (kâl, “unripe, here connoting cooked rare”) + جوش (juš, present stem of جوشیدن (jušidan, “to boil”)), because when preparing the dish, people let it boil only for three seconds.[1][2]
Noun
editکالهجوش • (kâle-juš)
Descendants
edit- → Armenian: գալաճոշ (galačoš), քալաճոշ (kʻalačoš), քլնգոշ (kʻlngoš), քալաջոշ (kʻalaǰoš), քյալագյոշ (kʻyalagyoš), քյալագոշ (kʻyalagoš), քալագոշ (kʻalagoš)
- → Azerbaijani: kələkoş, kələcoş, kələdoş
- → Northern Kurdish: keledoş, keleçoş
- → Turkish: kelecoş, keledoş, keleçüş, kalacoş
References
edit- ^ Ačaṙean, Hračʻeay (1913) “գալաճոշ”, in Hayerēn gawaṙakan baṙaran [Armenian Provincial Dictionary] (Ēminean azgagrakan žoġovacu; 9) (in Armenian), Tiflis: Lazarev Institute of Oriental Languages, pages 215–216, glosses کال (kâl) as "confused mix"
- ^ Elahi, Etrat (2010) “KALLAJUŠ”, in Encyclopædia Iranica, online edition, New York
Further reading
edit- Palatecʻi, Gēorg Dpir (1829) “քեալճուշ”, in Baṙaran Parskerēn əst kargi haykakan aybubenicʻ [Persian Dictionary in the Order of the Armenian Alphabet] (in Armenian), Constantinople: Boghos Arabian Press, pages 641a, 715a, derives from Armenian գայլաճօշ (gaylačōš) as if գայլ (gayl) + -ա- (-a-) + ճաշ (čaš), but no such word exists in Armenian