бауырһаҡ

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Bashkir[edit]

Бауырһаҡ

Etymology[edit]

From Old Turkic bağïrsuq (“intenstines, visceral organs of animals”), from Proto-Turkic *biagɨr (liver); see also бауыр.

Presumably, this type of food was originally deep-fried in fat melted from sheep visceras; hense, the semantic shift.

Cognate with Tuvan боорзак (boorzak), Southern Altai борсок (borsok), Kazakh бауырсақ (bawırsaq), Kyrgyz боорсок (boorsok), Uzbek boʻgʻirsoq "pieces of deep-fried dough"; Turkish bağırsak (intestine), etc.

Pronunciation[edit]

  • IPA(key): [bɑ.wɯ̞r.ˈhɑq]
  • Hyphenation: ба‧уыр‧һаҡ

Noun[edit]

бауырһаҡ (bawïrhaq)

  1. In Bashkir cuisine, deep-fried pieces of unleavened dough, served with tea

Declension[edit]

Synonyms[edit]

See also[edit]