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Lahmacun is often topped with vegetables and rolled up. Lahmacun (/ ˌ l ɑː m ə ˈ dʒ uː n / lah-mə-JOON), [a] Lahmajun, or Lahmajo (Armenian: լահմաջո), [2] is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and ...
The Dictionary of Modern Greek (Greek: Λεξικό της Νέας Ελληνικής Γλώσσας, ΛΝΕΓ), more commonly known as Babiniotis Dictionary (Λεξικό Μπαμπινιώτη), is a well-known dictionary of Modern Greek published in Greece by Lexicology Centre and supervised by Greek linguist Georgios Babiniotis.
The Arabic word luqma (لُقْمَةٌ) (plural luqmāt), means morsel, mouthful, or bite. [5] [6] The dish was known as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ) or "judge's morsels" in 13th-century Arabic cookery books, [2] and the word luqma or loqma by itself has come to refer to it. [5]
In a modern etymology analysis of one medieval Arabic list of medicines, the names of the medicines —primarily plant names— were assessed to be 31% ancient Mesopotamian names, 23% Greek names, 18% Persian, 13% Indian (often via Persian), 5% uniquely Arabic, and 3% Egyptian, with the remaining 7% of unassessable origin. [4]
The Dictionary of Standard Modern Greek [1] (Greek: Λεξικό της κοινής Νεοελληνικής) is a monolingual dictionary of Modern Greek published by the Institute of Modern Greek Studies (Manolis Triantafyllidis Foundation) [2] (named after Manolis Triantafyllidis), at the Aristotle University of Thessaloniki in 1998.
The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. [2] [3] "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known [citation needed] as kalamaki (καλαμάκι meaning "small reed").
A Greek–English Lexicon, often referred to as Liddell & Scott (/ ˈ l ɪ d əl /) [1] or Liddell–Scott–Jones (LSJ), is a standard lexicographical work of the Ancient Greek language originally edited by Henry George Liddell, Robert Scott, Henry Stuart Jones, and Roderick McKenzie and published in 1843 by the Oxford University Press.
Türlü is a casserole of Turkish cuisine.It is made of stewed vegetables and may also include stewed meat. [1] [2] [3] Varieties of this dish are also found in Balkan cuisines.