کاله‌جوش

Persian

Alternative forms

کله‌جوش (kale-juš), کالجوش (kâljuš), کالیوش (kâlyuš), کالوشه (kâluše)

Etymology

From (kâl, “unripe, here connoting cooked rare”) +‎ (juš, present stem of (jušidan, “to boil”)), because when preparing the dish, people let it boil only for three seconds.^[1]^[2]

Noun

کاله‌جوش • (kâle-juš)

keledoş

Descendants

→ 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

^ 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 (kâl) as "confused mix"
^ Elahi, Etrat (2010) “KALLAJUŠ”, in Encyclopædia Iranica, online edition, New York

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

[1] 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 (kâl) as "confused mix"

[2] Elahi, Etrat (2010) “KALLAJUŠ”, in Encyclopædia Iranica, online edition, New York

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