[Sca-cooks] Manti

[Huette von Ahrens]

This is from "Medieval Arab Cookery", page 254, third paragraph:

"The word was 'joshparag'[there is a line over the o that I cannot reproduce], from 'josh', the
root  of the verb 'to boil', and an uncertain second element whigh may be related to 'parcha',
'piece'.  The obscurity of the derivation had been felt even by Iranians, because the word had 
been altered to 'gush-e barreh', 'lamb's ear'.  In Arabic, the word has also been altered by folk
etymology to 'shushbarak' or 'shishbarak', as if connected with the words for skewer and the small
Turkish meat pie 'borek'."

Sometimes reading too quickly is a dangerous thing.  Charles Perry didn't say that it was 
connected to borek.  I misread what he wrote.  Sorry.

Huette



--- ranvaig at columbus.rr.com wrote:

> >Not by that name.  There is a similar Persian dish called 
> >"joshparag", which is a meat ravioli
> >cooked in yoghury and triangular in shape, but two arms of the 
> >triangle are twisted together.
> >Charles Perry doesn't mention manti as a relative.  He does link it 
> >to Turkish meat pie called
> >"borek" and to a Russian meat ravioli "pelmeni".
> >
> 
> Josh means goat or mutton or meat in Indian cooking, and I would 
> guess that it means the same in Persian.  Parag sounds a lot like 
> Pierogi, which is a Polish filled dumpling or pastry.  Filling 
> wrapped with pasta and boiled or pastry and fried.  So Joshparag 
> could mean meat dumpling.. basically a meat ravioli.
> 
> ---------This was definitely not pie-like.
> 
> Borek or bric are a filling wrapped with flaky pastry or these days 
> filo and either baked or fried.  Some are appetizer size, some are a 
> handheld meal,  some are a pie.
> 
> Ranvaig
> 
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