бауырһаҡ

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Bashkir[edit]

Бауырһаҡ

Etymology[edit]

From *bagɨrsak (intestines, visceral organs of animals; deep-fried pieces of unleavened dough). Apparently related to *biagɨr (liver).

Presumably, this dish was originally deep-fried in fat melted from sheep visceras, hence the semantic shift.

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

Pronunciation[edit]

  • IPA(key): [bɑ.wɯ̞rˈhɑq]
  • 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]