Almeibutegi
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