فودله
Ottoman Turkish
Alternative forms
- فودوله (fodula)
Etymology
From Arabic فَضْلَة (faḍla, “leftovers”); compare فضله (fazla, “surplus, excess”).
Noun
فودله • (fodla)
- kind of fine, white, wholemeal bread, which was mostly distributed to the poor in soup kitchens
Derived terms
- فودلهجی (fodlacı, “maker of such bread”)
Descendants
- Turkish: fodla
- → Armenian: ֆոտուլա (fotula)
Further reading
- Çağbayır, Yaşar (2007), “fodla”, in Ötüken Türkçe Sözlük (in Turkish), volume 1, Istanbul: Ötüken Neşriyat, page 1605
- Kélékian, Diran (1911), “فودله”, in Dictionnaire turc-français, Constantinople: Mihran, page 913
- Meninski, Franciszek à Mesgnien (1687), “Panis”, in Complementum thesauri linguarum orientalium, seu onomasticum latino-turcico-arabico-persicum, simul idem index verborum lexici turcico-arabico-persici, quod latinâ, germanicâ, aliarumque linguarum adjectâ nomenclatione nuper in lucem editum, Vienna, column 1237
- Meninski, Franciszek à Mesgnien (1680), “فودوله”, in Thesaurus linguarum orientalium, Turcicae, Arabicae, Persicae, praecipuas earum opes à Turcis peculiariter usurpatas continens, nimirum Lexicon Turkico-Arabico-Persicum, Vienna, column 3556
- Redhouse, James W. (1890), “فودوله”, in A Turkish and English Lexicon, Constantinople: A. H. Boyajian, page 1399