Almeibutegi

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Almeibutegi arabice mustum coctum usque ad medietatem vel ad tertiam quod sapa carenum tyle triplicatum et dulcor dicitur.


Apparatus:

Almeibutegi H efp | Almesbutegi j | Almeibutogi AC | Almeibutagi B
sapa ACH efp | sappa B j


Translation:

Almeibutegi is Arabic for Latin mustum {"must or new wine"} boiled down to half or a third of its volume, and it is also called sapa, carenum, tyle, triplicatum and dulcor.


Commentary:

Cf. Siggel (1950: 70): ﻣﻴﺒﺨﺗﺞ /maibuḫtağ/ "dick auf ¼ eingekochter Wein; Weintraubengelée" {i.e."wine boiled to ¼ thickness; grape jelly"}.

The word is of Persian origin, cf. Steingass (1892: 1359): می پخته /mai-puḫta/ "wine boiled down"; < Steingass (1892: 1357): ﻣﻰ /mai/ "grape-wine; rose-water; spirituous liquor" and Steingass (1892: 237): پخت / puḫta / "boiled, dressed, cooked".


WilfGunther 10:39, 12 February 2015 (UTC)


See also: Carenum, Sappa, Tile, Triplicatum, Dulcor


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