Teig

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See also: teig

German

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Pizzateig — pizza dough

Etymology

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From Middle High German teic, from Old High German teig, teic (attested since the 9th century); from Proto-Germanic *daigaz, from Proto-Indo-European *dʰeyǵʰ- (to knead, to mold, to form). Cognate with English dough, Dutch deeg, Old English dāg, Old Norse deig (whence Icelandic deig, Faroese deiggj, Norwegian deig, Swedish deg, Danish dej), Gothic 𐌳𐌰𐌹𐌲𐍃 (daigs). Also compare Finnish taikina and Estonian taigen which appear to be early borrowings from Proto-Germanic. Non-Germanic cognates include Ancient Greek τεῖχος (teîkhos, mound, fortification), Latin fingō (to shape, to form) (compare fiction), Old Irish digen (firm, solid), Old Armenian դէզ (dēz, pile, heap), Sanskrit देह (dēha, body), देग्धि (degdhi, to smear, to plaster).

Pronunciation

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Noun

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Teig m (strong, genitive Teiges or Teigs, plural Teige, diminutive Teiglein n or Teigelchen n)

  1. dough, paste, pastry, batter (soft, at least partially cohesive mixture of ingredients, often including flour, intended to be baked, fried or cooked)
    Pizzateigpizza dough
    dünnflüssiger Teigliquid dough
    Waffelteigwaffle batter
    Frikadellenteigmeatball dough, i.e. minced meat mixed with egg, breadcrumbs, onions etc.

Declension

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Derived terms

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Further reading

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