تتماج

Ottoman Turkish
Tutmaç soup

Alternative forms

Etymology

From طوتمق‎ (tutmak, “to hold, keep”). Cognate with dialectal Azerbaijani tutmac.

Noun

تتماج • (tutmaç)

  1. fresh made pastry cut in strips and stewed with meat
  2. dish of stewed mutton in gobbets, with chickpeas

Descendants
  • Turkish: tutmaç, (dialectal) dutmaç, dutmeç
  • → Middle Armenian: դդմաճ (ddmač)
  • → Persian: تتماج‎ (totmâj), توتماج‎ (tūtmāj) (or another Turkic language)
  • → Russian: тукмачи́ (tukmačí) (or another Turkic language)

Further reading
  • Ačaṙean, Hračʿeay (1971), “դդմաճ”, in Hayerēn armatakan baṙaran [Armenian Etymological Dictionary] (in Armenian), volume I, 2nd edition, a reprint of the original 1926–1935 seven-volume edition, Yerevan: University Press, pages 643–644
  • Bläsing, Uwe (1995) Armenisch-Türkisch. Etymologische Betrachtungen ausgehend von Materialien aus dem Hemşingebiet (Dutch Studies in Armenian Language and Literature; 4) (in German), Amsterdam and Atlanta: Rodopi, →ISBN, pages 16–17
  • Budagov, Lazarʹ (1869) Sravnitelʹnyj slovarʹ turecko-tatarskix narěčij [Comparative Dictionary of Turko-Tatar Dialects] (in Russian), volume I, Saint Petersburg: Imperial Academy of Sciences, page 342b
  • Eren, Hasan (1999), “tutmaç”, in Türk Dilinin Etimolojik Sözlüğü [Etymological Dictionary of the Turkish Language] (in Turkish), Ankara: Bizim Büro Basım Evi, page 419b
  • Nişanyan, Sevan (2002–), “tutmaç”, in Nişanyan Sözlük, retrieved 2020-10-10
  • Redhouse, James W. (1890), “تتماج”, in A Turkish and English Lexicon, Constantinople: A. H. Boyajian, page 493
  • Redhouse, James W. (1890), “طوتماج”, in A Turkish and English Lexicon, Constantinople: A. H. Boyajian, page 1251
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