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Qaraqosh (Baghdede): Bread and Meatballs

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Transcribed by	Source	Speakers	Place
Geoffrey Khan	Khan, Geoffrey. The Neo-Aramaic Dialect of Qaraqosh. Leiden-Boston: Brill, 2002	-	London, UK

	Transcription	Translation
0:00	ʾu-ʾíṯə léša də-k-óḏax áxni làxma mə́nnəḥ,ˈ k-léšax ʾu-ʾáḏi ʿáda har-mawjúdila hál-daha ʾət-Tə̀krət,ˈ ʾə́mma d-xálṣa báxta lyáša k-dárya ʿaláma də-ṣlìwa,ˈ ʾánhə la-kíḏi máyla hál dàha,ˈ liʾánnahu ʾánhə mšəlmánnə fa-kina-šqílə háḏi ṭabìʿaˈ m-qaméṯa, yáʿni ʾawáṯṯə sawáṯṯə kina-šqìlaḥ,ˈ g-dáre ʿalám də-ṣlíwa ʾəl-lèša.ˈ ʾáxni k-óḏax láxma raqìqaˈ ʾu-k-óḏax jálʾə m-ṭabàqa,ˈ ʾu-k-óḏax jálʾə ṣ-ṣubàṯa,ˈ w-áxni mašhurín-iyex əb-kubéba ràba,ˈ ʾáhila ʿəbára ʿán gùrgurˈ ʾu-g-dárax pə́sra b-gáwəḥ deqàxlə,ˈ jáwan də-koyáwa d-ḥəlàna,ˈ ʾu-deqìlə.ˈ baʿdén ʾək-paṯxíhə ʾu-g-dáre pə́sra b-palə̀kkə,ˈ ʾu-k-šalqìhəˈ ʾu-kə-mqadmíhə n-nàšə.ˈ háḏi ʾəxálta ḥélə mašhū̀r iyáwa b-Baġdédə.ˈ ʾu-ʾíṯə léša də-k-óḏax áxni làxma mə́nnəḥ,ˈ k-léšax ʾu-ʾáḏi ʿáda har-mawjúdila hál-daha ʾət-Tə̀krət,ˈ ʾə́mma d-xálṣa báxta lyáša k-dárya ʿaláma də-ṣlìwa,ˈ ʾánhə la-kíḏi máyla hál dàha,ˈ liʾánnahu ʾánhə mšəlmánnə fa-kina-šqílə háḏi ṭabìʿaˈ m-qaméṯa, yáʿni ʾawáṯṯə sawáṯṯə kina-šqìlaḥ,ˈ g-dáre ʿalám də-ṣlíwa ʾəl-lèša.ˈ ʾáxni k-óḏax láxma raqìqaˈ ʾu-k-óḏax jálʾə m-ṭabàqa,ˈ ʾu-k-óḏax jálʾə ṣ-ṣubàṯa,ˈ w-áxni mašhurín-iyex əb-kubéba ràba,ˈ ʾáhila ʿəbára ʿán gùrgurˈ ʾu-g-dárax pə́sra b-gáwəḥ deqàxlə,ˈ jáwan də-koyáwa d-ḥəlàna,ˈ ʾu-deqìlə.ˈ baʿdén ʾək-paṯxíhə ʾu-g-dáre pə́sra b-palə̀kkə,ˈ ʾu-k-šalqìhəˈ ʾu-kə-mqadmíhə n-nàšə.ˈ háḏi ʾəxálta ḥélə mašhū̀r iyáwa b-Baġdédə.ˈ	There is a dough from which we make bread. We knead the dough—this custom still exists in Tikrit—when a woman finishes kneading, she puts on it a sign of the cross. They (in Tikrit) still do not know what it is, for they are Muslims and took over this practice in former days, that is their ancestors took it over. They a sign of the cross on the dough. We make thin bread. We make layered flat breads. We make finger breads. We are famous for big kubbas. This is made of burghul wheat. We put meat in it. We grind it, in a mortar that is made of marble. Then we spread them (the layers of burghul) out and put meat inside them. We then boil them and serve them to people. This is a dish that was very famous in Baǧdedə.

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