پختی

Ottoman Turkish

پختی

Alternative forms

• փիւխթի (pühti), փըխթը (pıhtı) — Armeno-Turkish

Etymology

Borrowed from Persian پختی (puxtī́, “gelatin, jelly”), a derivation from the verb پختن (poxtan, “to cook, broil, ripen”).

Noun

پختی • (puhtı or pıhtı)

1. jelly, an elastic dessert made by boiling gelatine, sugar and some flavouring
2. clot, curd, a solidified mass of any liquid and the final product of coagulation

Derived terms

• دكز پختیسی (deñiz pıhtısı, “jellyfish”)
• قان پختیسی (kan pıhtısı, “blood clot”)
• پختیلاشمق (pıhtılaşmak, “to clot, coagulate”)
• پختیلانمق (pıhtılanmak, “to clot, coagulate”)
• پختیواری (pıhtıvarı, “jelly-like; coagulated”)

 

Descendants

• Turkish: pıhtı
• → Macedonian: пивтија (pivtija)

Further reading

• Çağbayır, Yaşar (2007) “pıhtı1”, in Ötüken Türkçe Sözlük (in Turkish), volume 1, Istanbul: Ötüken Neşriyat, page 3842
• Hindoglu, Artin (1838) “پختی”, in Hazine-i lûgat ou dictionnaire abrégé turc-français‎^[1], Vienna: F. Beck, page 110a
• Kélékian, Diran (1911) “پختی”, in Dictionnaire turc-français‎^[2], Constantinople: Mihran, page 317
• Meninski, Franciszek à Mesgnien (1687) “Gelatina”, 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^[3], Vienna, column 641
• Meninski, Franciszek à Mesgnien (1680) “پختی”, in Thesaurus linguarum orientalium, Turcicae, Arabicae, Persicae, praecipuas earum opes à Turcis peculiariter usurpatas continens, nimirum Lexicon Turkico-Arabico-Persicum‎^[4], Vienna, column 719
• Nişanyan, Sevan (2002–) “pıhtı”, in Nişanyan Sözlük
• Redhouse, James W. (1890) “پختی”, in A Turkish and English Lexicon‎^[5], Constantinople: A. H. Boyajian, page 439