Qaraqosh (Baghdede): Local Food

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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	ʾəb-Baġdèdəˈ k-óḏax gùpta.ˈ xálwax toràṯa,ˈ k-máṯax xə́lya də̀ttə.ˈ k-marəṯxílə xə̀lya,ˈ g-dáre maʾrèṯaˈ k-šaqlíwala m-máʾəd əd-pára zòra,ˈ ʾu-daréla b-xə̀lya,ˈ ʾu-k-àrya.ˈ m-báṯər g-lémila qə́ṣṣa qə̀ṣṣa,ˈ g-lemìla,ˈ ʾu-m-baṯə́r-awa ʾáya gúpta k-óḏi ʾánə máya də-k-pèši,ˈ k-óḏihə ʾùllor k-amáxlə.ˈ ʾáḏi -xálta ġḏà,ˈ ʾáḏi ġḏá -xàlta.ˈ k-oḏíla quṭlàle,ˈ baʿdènˈ g-daréla b-səndànə,ˈ ríš səndánə ʾə́ṯwa qòjmə,ˈ ʾu-daréwala baʿdén mə̀šxaˈ ʿala-mú-dəd lá páyəšwala rìxa.ˈ ʾu-ʾə́ṯwa b-qaméṯa k-oḏáxwa ʾə́mma də-k-naxríwa b-íḏəd bi-yə̀lda,ˈ ʾáwa pə́sra košíwalə kwàšaˈ ʾəb-dànəˈ ʾu-g-darewá-lləḥ hám qòjma,ˈ ʾu-g-darewá-lləḥ mə̀šxa,ˈ ʾu-mə̀lxaˈ ḥátta d-lá mpáləṭwa rìxa.ˈ ʾə́tlan ʾəxalyáṯa m-d-án qamàyə,ˈ ʾəxáltəd gúrgur əb-ḥammèḏ̣a.ˈ ʾáhu basústa b-ḥammèḏ̣a,ˈ maṯáxwala ʾəm-dàšta,ˈ ḥammèḏ̣a,ˈ ʾu-k-šalqíla áḏi basùstaˈ ʾu-g-daréla b-gàwəḥ.ˈ ʾáḏi -xálta k-amáxla basústə ḥammèḏ̣a.ˈ ʾəxáltət tə́tte gúrgur pəčpəčòkə,ˈ ʾáhulə gùrgurˈ daqíqa ḥèlə,ˈ kə-mbašlìleˈ ʾu-qálewa bə́ṣlə ʾu-mə́šxa ʾə̀lləḥ.ˈ ʾə́tlan ʾəxálta k-amáxla harìsa.ˈ ánə -xalyáṯəd burùmṯaˈ k-oḏáxxə tanùrta,ˈ ʾíṯə ġḏá-mənhə k-amráxla harìsa,ˈ ʾàhilaˈ ʿán basùstaˈ ʾu-g-dáre mə́nnaḥ šàḥam,ˈ ʾu-gərmàmə, ʾu-g-daréla b-tanùrta.ˈ mxúška qémi k-fáṭri b-gàwaḥ.ˈ ʾə́tlan xə́rta k-amráxla šòrwa.ˈ ʾáhila ʿán … k-oḏáxwa … gərmàməˈ ʾu-pə́srəd rìša,ˈ ʾu-k-ṯardáxwa ṯráda làxma,ˈ ʾu-qémi k-áxli mxùška.ˈ ʾu-šopátə ʾáhulə ṭlòxəˈ kòmə,ˈ ʾáhulə …. káwə dìqə,ˈ g-bášli biš-qàlla,ˈ k-šoqìwalhəˈ ʿala-mú-d d-axlíwa šopàtə.ˈ šopátə … k-áxli b-lèleˈ lá-k-xli mxùška.ˈ ʾu-ʾə́tlan xə́rta -xálta hám b-burùmṯa g-daréla,ˈ ʾáhila xašíša-w baqìllə k-ámihəˈ basústa ʾu-baqə́llə ʾu-ṭlòxəˈ ʾu-xortmànə.ˈ xoxíhə kúllehə-u g-darèhə,ˈ pálṭi k-amríla xašíša-w baqə̀llə.ˈ ʾíṯə xə́rta,ˈ yáʿni ṭàršəd Baġdédəˈ ʾáhulə làgnə.ˈ lágnə k-záwalhə l-dàšta,ˈ k-maṯàxwa.ˈ lágnə,ˈ kə-mpálṭaxxə b-ʾawoṯyàṯa,ˈ ʾu-maṯàxxə,ˈ kə-mnaḏ̣fáxxə m-úpra də́ttə-u kə-mxallàxxə.ˈ ʾu-xanàwaˈ k-šalqìhə,ˈ ʾu-g-dárehə b-sàṭlə,ˈ dáre mə́lxa rə̀ššə,ˈ ʾaw-mə́lxa xə́lya-w šìkar,ˈ péši máx ṭáršə-u xmìra,ˈ péši ṭàršə.ˈ ʾə́tlan xarə̀dlaˈ k-maṯáxlə m-Ḥàwi,ˈ m-d-ékəd Nə́mrəd ʾu-Sallamìyya.ˈ maṯàxlə.ˈ ʾijʿə́llə max-šə́kləd sə̀lqa hádax,ˈ kə-mkarəbdìləˈ ʾu-k-máṯe xalyúṯa dáre b-gàwəḥ,ˈ ʾu-páyəš max-šə́kləd hə̀nna.ˈ baʿdén kə-mqalpílə qalóp-u k-axlìlə.ˈ ḥélə basìma káwə.ˈ ràqqə,ˈ k-máṯax qàmxaˈ ʾu-k-lešàxlə.ˈ báṯər lyáša k-áṯax … ʾə́tlan gìraˈ ʾu-ʾə́tlan garòma.ˈ ʾə́tlan gíra-w garòma,ˈ ġḏá k-iyáwa túta mqábəl xə̀rta,ˈ ʾáya páṯxa zòrə.ˈ baʿdén ʾáya d-páṯxa k-ewálə da-áya xə́rta paṯxálə biš-ràbə.ˈ ʾu-jamʿàləˈ k-oḏálə taqríban xámši-šti ràqqə-u,ˈ daryálə … ʾəl-ṭàbaq.ˈ ʾu-baʿdén ʾəg-moblílə ʾəl-tanùrta.ˈ šàʾra,ˈ ʾáya xə́rta k-iyáwa k-šàʾra.ˈ k-šàxna tanúrtaˈ k-sàmqa.ˈ kə-mṭàpya,ˈ k-amríla mànzaq.ˈ kə-mṭàpya,ˈ ʾək-pálṭa láxma, ʾíṯə ġḏa-k-tàʾpaˈ k-taʾpál awa-làxma.ˈ daryálə b-ṭaryanìṯa,ˈ daryálə b-ṭaryanìṯa.ˈ ʾu-baʿdén moblílə lə-kwàra,ˈ táma darélə bə-kwàra,ˈ ʾu-ʾə́mma də-gbé kə-mpàlṭi.ˈ hár aw-láxma la hə̀nna yáʿniˈ páyəš xámša ʾə́šta yómə ʾəsrá-yomə la x-xàru.ˈ háḏa làxma.ˈ baʿdén ʾə́tlan jálʾə mə-ṭabàqə,ˈ jálʾə mə-ṭabàqə.ˈ k-óḏi qámxa k-lešìlə,ˈ ʾu-g-dáre mə́šxa b-gàwəḥ.ˈ baʿdén ək-paṯxìlə-uˈ g-dáre mə́šxa-w k-lefìlə.ˈ baʿdén k-máṯe gùpta.ˈ ʾu-b-garóma k-paṯxìlə.ˈ baʿdén moblílə l-tanùrta,ˈ kə-mbašlìlə,ˈ ʾu-páyəš jálʾə mə-ṭabàqə k-amáxxə.ˈ ʾə́ṯwalan xə́rta … ʾə́mma də-k-oḏíwa ʾxàla,ˈ k-óḏiwal lə-kpàya.ˈ ʾəkpáya màyla?ˈ ʾáhila dùkaˈ k-óḏiwala b-ṭìna,ˈ ʾu-g-daréwa margənyàṯa,ˈ ʾu-ʾánə … k-amáxwalhə dəstiyàṯa,ˈ ʾu-dárewalhə ʾə̀llaḥ,ˈ ʾu-k-taxsáwa txàsa,ˈ báxta kiyáwa tùta,ˈ ʾu-k-tásxa ʾabʾùrə,ˈ ʾu-g-daryàwaˈ ʾáya dəstíṯa ʾəl-áwa nùraˈ ʾu-k-oḏáwa -xàla.ˈ ʾə́mma də-k-óḏax gùrgur,ˈ máṯax xə̀ṭṭəˈ ʾu-kə-mxallàxxə,ˈ kə-mdakèhəˈ ʾə̀nšəˈ ʾu-kə-mnaqèhə.ˈ ʾu-kə-mosqíhə ʾə́l …, k-šalqíhə də́sta ràba,ˈ ʾu-k-mosqíhə l-gàrə.ˈ k-šalqíhə ríš garawàṯa.ˈ yòmaˈ kə-mḥárki gòhə,ˈ k-asqì,ˈ b-aqláṯṯə kə-mḥàrki.ˈ k-zálh-u k-áṯe rə̀ššə,ˈ hál də-k-yóši bàš.ˈ baʿdén məštəʾríhə m-gàrə,ˈ dárehə b-gawàn-u,ˈ kə-ʾáṯe k-moblíhə ʾékəd dànək.ˈ dánək màyle?ˈ dánək ʾáhu-lə ʿan-kìpa rába,ˈ ʾək-maxḏírə sùsə.ˈ ʾu-kə-mqáləp qə́šra də̀ttə.ˈ k-zálhə qálpi hál də-k-péši mašùxə.ˈ baʿdén k-maṯéhə l-bèṯa,ˈ kə-mpalṭìhə,ˈ gúrgur zòra,ˈ gúrgur ràba,ˈ gúrgur palgàya.ˈ k-moblíhə makìna-wˈ k-óḏi ṭláṯa ʾanwàʿəd gúrgur,ˈ gúrgur zóra-w palgáya-w ràba.ˈ ʾu-háḏa gúrgur daqíqa ḥélə k-oḏílə da-kubèbə.ˈ ʾəb-Baġdèdəˈ k-óḏax gùpta.ˈ xálwax toràṯa,ˈ k-máṯax xə́lya də̀ttə.ˈ k-marəṯxílə xə̀lya,ˈ g-dáre maʾrèṯaˈ k-šaqlíwala m-máʾəd əd-pára zòra,ˈ ʾu-daréla b-xə̀lya,ˈ ʾu-k-àrya.ˈ m-báṯər g-lémila qə́ṣṣa qə̀ṣṣa,ˈ g-lemìla,ˈ ʾu-m-baṯə́r-awa ʾáya gúpta k-óḏi ʾánə máya də-k-pèši,ˈ k-óḏihə ʾùllor k-amáxlə.ˈ ʾáḏi -xálta ġḏà,ˈ ʾáḏi ġḏá -xàlta.ˈ k-oḏíla quṭlàle,ˈ baʿdènˈ g-daréla b-səndànə,ˈ ríš səndánə ʾə́ṯwa qòjmə,ˈ ʾu-daréwala baʿdén mə̀šxaˈ ʿala-mú-dəd lá páyəšwala rìxa.ˈ ʾu-ʾə́ṯwa b-qaméṯa k-oḏáxwa ʾə́mma də-k-naxríwa b-íḏəd bi-yə̀lda,ˈ ʾáwa pə́sra košíwalə kwàšaˈ ʾəb-dànəˈ ʾu-g-darewá-lləḥ hám qòjma,ˈ ʾu-g-darewá-lləḥ mə̀šxa,ˈ ʾu-mə̀lxaˈ ḥátta d-lá mpáləṭwa rìxa.ˈ ʾə́tlan ʾəxalyáṯa m-d-án qamàyə,ˈ ʾəxáltəd gúrgur əb-ḥammèḏ̣a.ˈ ʾáhu basústa b-ḥammèḏ̣a,ˈ maṯáxwala ʾəm-dàšta,ˈ ḥammèḏ̣a,ˈ ʾu-k-šalqíla áḏi basùstaˈ ʾu-g-daréla b-gàwəḥ.ˈ ʾáḏi -xálta k-amáxla basústə ḥammèḏ̣a.ˈ ʾəxáltət tə́tte gúrgur pəčpəčòkə,ˈ ʾáhulə gùrgurˈ daqíqa ḥèlə,ˈ kə-mbašlìleˈ ʾu-qálewa bə́ṣlə ʾu-mə́šxa ʾə̀lləḥ.ˈ ʾə́tlan ʾəxálta k-amáxla harìsa.ˈ ánə -xalyáṯəd burùmṯaˈ k-oḏáxxə tanùrta,ˈ ʾíṯə ġḏá-mənhə k-amráxla harìsa,ˈ ʾàhilaˈ ʿán basùstaˈ ʾu-g-dáre mə́nnaḥ šàḥam,ˈ ʾu-gərmàmə, ʾu-g-daréla b-tanùrta.ˈ mxúška qémi k-fáṭri b-gàwaḥ.ˈ ʾə́tlan xə́rta k-amráxla šòrwa.ˈ ʾáhila ʿán … k-oḏáxwa … gərmàməˈ ʾu-pə́srəd rìša,ˈ ʾu-k-ṯardáxwa ṯráda làxma,ˈ ʾu-qémi k-áxli mxùška.ˈ ʾu-šopátə ʾáhulə ṭlòxəˈ kòmə,ˈ ʾáhulə …. káwə dìqə,ˈ g-bášli biš-qàlla,ˈ k-šoqìwalhəˈ ʿala-mú-d d-axlíwa šopàtə.ˈ šopátə … k-áxli b-lèleˈ lá-k-xli mxùška.ˈ ʾu-ʾə́tlan xə́rta -xálta hám b-burùmṯa g-daréla,ˈ ʾáhila xašíša-w baqìllə k-ámihəˈ basústa ʾu-baqə́llə ʾu-ṭlòxəˈ ʾu-xortmànə.ˈ xoxíhə kúllehə-u g-darèhə,ˈ pálṭi k-amríla xašíša-w baqə̀llə.ˈ ʾíṯə xə́rta,ˈ yáʿni ṭàršəd Baġdédəˈ ʾáhulə làgnə.ˈ lágnə k-záwalhə l-dàšta,ˈ k-maṯàxwa.ˈ lágnə,ˈ kə-mpálṭaxxə b-ʾawoṯyàṯa,ˈ ʾu-maṯàxxə,ˈ kə-mnaḏ̣fáxxə m-úpra də́ttə-u kə-mxallàxxə.ˈ ʾu-xanàwaˈ k-šalqìhə,ˈ ʾu-g-dárehə b-sàṭlə,ˈ dáre mə́lxa rə̀ššə,ˈ ʾaw-mə́lxa xə́lya-w šìkar,ˈ péši máx ṭáršə-u xmìra,ˈ péši ṭàršə.ˈ ʾə́tlan xarə̀dlaˈ k-maṯáxlə m-Ḥàwi,ˈ m-d-ékəd Nə́mrəd ʾu-Sallamìyya.ˈ maṯàxlə.ˈ ʾijʿə́llə max-šə́kləd sə̀lqa hádax,ˈ kə-mkarəbdìləˈ ʾu-k-máṯe xalyúṯa dáre b-gàwəḥ,ˈ ʾu-páyəš max-šə́kləd hə̀nna.ˈ baʿdén kə-mqalpílə qalóp-u k-axlìlə.ˈ ḥélə basìma káwə.ˈ ràqqə,ˈ k-máṯax qàmxaˈ ʾu-k-lešàxlə.ˈ báṯər lyáša k-áṯax … ʾə́tlan gìraˈ ʾu-ʾə́tlan garòma.ˈ ʾə́tlan gíra-w garòma,ˈ ġḏá k-iyáwa túta mqábəl xə̀rta,ˈ ʾáya páṯxa zòrə.ˈ baʿdén ʾáya d-páṯxa k-ewálə da-áya xə́rta paṯxálə biš-ràbə.ˈ ʾu-jamʿàləˈ k-oḏálə taqríban xámši-šti ràqqə-u,ˈ daryálə … ʾəl-ṭàbaq.ˈ ʾu-baʿdén ʾəg-moblílə ʾəl-tanùrta.ˈ šàʾra,ˈ ʾáya xə́rta k-iyáwa k-šàʾra.ˈ k-šàxna tanúrtaˈ k-sàmqa.ˈ kə-mṭàpya,ˈ k-amríla mànzaq.ˈ kə-mṭàpya,ˈ ʾək-pálṭa láxma, ʾíṯə ġḏa-k-tàʾpaˈ k-taʾpál awa-làxma.ˈ daryálə b-ṭaryanìṯa,ˈ daryálə b-ṭaryanìṯa.ˈ ʾu-baʿdén moblílə lə-kwàra,ˈ táma darélə bə-kwàra,ˈ ʾu-ʾə́mma də-gbé kə-mpàlṭi.ˈ hár aw-láxma la hə̀nna yáʿniˈ páyəš xámša ʾə́šta yómə ʾəsrá-yomə la x-xàru.ˈ háḏa làxma.ˈ baʿdén ʾə́tlan jálʾə mə-ṭabàqə,ˈ jálʾə mə-ṭabàqə.ˈ k-óḏi qámxa k-lešìlə,ˈ ʾu-g-dáre mə́šxa b-gàwəḥ.ˈ baʿdén ək-paṯxìlə-uˈ g-dáre mə́šxa-w k-lefìlə.ˈ baʿdén k-máṯe gùpta.ˈ ʾu-b-garóma k-paṯxìlə.ˈ baʿdén moblílə l-tanùrta,ˈ kə-mbašlìlə,ˈ ʾu-páyəš jálʾə mə-ṭabàqə k-amáxxə.ˈ ʾə́ṯwalan xə́rta … ʾə́mma də-k-oḏíwa ʾxàla,ˈ k-óḏiwal lə-kpàya.ˈ ʾəkpáya màyla?ˈ ʾáhila dùkaˈ k-óḏiwala b-ṭìna,ˈ ʾu-g-daréwa margənyàṯa,ˈ ʾu-ʾánə … k-amáxwalhə dəstiyàṯa,ˈ ʾu-dárewalhə ʾə̀llaḥ,ˈ ʾu-k-taxsáwa txàsa,ˈ báxta kiyáwa tùta,ˈ ʾu-k-tásxa ʾabʾùrə,ˈ ʾu-g-daryàwaˈ ʾáya dəstíṯa ʾəl-áwa nùraˈ ʾu-k-oḏáwa -xàla.ˈ ʾə́mma də-k-óḏax gùrgur,ˈ máṯax xə̀ṭṭəˈ ʾu-kə-mxallàxxə,ˈ kə-mdakèhəˈ ʾə̀nšəˈ ʾu-kə-mnaqèhə.ˈ ʾu-kə-mosqíhə ʾə́l …, k-šalqíhə də́sta ràba,ˈ ʾu-k-mosqíhə l-gàrə.ˈ k-šalqíhə ríš garawàṯa.ˈ yòmaˈ kə-mḥárki gòhə,ˈ k-asqì,ˈ b-aqláṯṯə kə-mḥàrki.ˈ k-zálh-u k-áṯe rə̀ššə,ˈ hál də-k-yóši bàš.ˈ baʿdén məštəʾríhə m-gàrə,ˈ dárehə b-gawàn-u,ˈ kə-ʾáṯe k-moblíhə ʾékəd dànək.ˈ dánək màyle?ˈ dánək ʾáhu-lə ʿan-kìpa rába,ˈ ʾək-maxḏírə sùsə.ˈ ʾu-kə-mqáləp qə́šra də̀ttə.ˈ k-zálhə qálpi hál də-k-péši mašùxə.ˈ baʿdén k-maṯéhə l-bèṯa,ˈ kə-mpalṭìhə,ˈ gúrgur zòra,ˈ gúrgur ràba,ˈ gúrgur palgàya.ˈ k-moblíhə makìna-wˈ k-óḏi ṭláṯa ʾanwàʿəd gúrgur,ˈ gúrgur zóra-w palgáya-w ràba.ˈ ʾu-háḏa gúrgur daqíqa ḥélə k-oḏílə da-kubèbə.ˈ	In Baǧdedə we make cheese. We milk cows and bring their milk. They boil the milk. They add rennet, they take it from the stomach of a young lamb and put it into the milk. It sets. Afterwards they gather it up, little by little. After that, they make the water remaining from the cheese, they make it into what is called _ʾullor_ (‘curds’). This is one type of food. This is one type of food. They cut it into pieces. Then they put it in jars. On the jars they put stones. They put, then, oil on it so that it would not have a small. There was something that we used to do formerly, when they made a slaughter at Christmas, they stored the meat in large jars. They also put a stone on it and put on it oil and salt, so that it did not give off a smell. From among the old dishes with have the dish of burghul with _ḥammeḏ̣a._ That is the kernel of wheat with _ḥammeḏ̣a_. We used to bring the _ḥammeḏ̣a_ from the fields. We boiled the wheat kernels and put it into it. They call this dish wheat kernels with _ḥammeḏ̣a_. Another dish is ‘tiny burghul’. This is very fine burghul. They cook it and fry onions and oil in it. We have a dish called _harisa_. From among the food made in pots, which we make in the oven, there is one that we call _harisa_. This consists of wheat kernels, together with which they add fat and bones. They put it in the oven. In the morning they get up and eat it for breakfast. We have another dish, which we call _šorwa_ (‘soup’). It consisted of ... we maded from bones, and the meat of the head, and crumbled bread into it. They get up and eat it in the morning. _Šopatə_, this consists of black lentils. These are fine and cook more quickly. They left them, in order to eat _šopatə_. They eat _šopatə_ at night. They do not eat them in the morning. We have another dish that they also put in a cooking pot. This is known as ‘_xašiša_ (‘boiled wheat’) and beans’, wheat kernels, beans, lentils and chick-peas. they mix them all together and put them (in the pot). (When) they take it out and they call it _xašiša_ and beans. There is another (dish). It consists of a pickles from Baǧdedə, namely _lagnə_. They went to the fields and brought back _lagnə_. We extract them (from the ground) with (instruments known as) _ʾawoṯyaṯa_ and bring them back. We clean the earth off them and wash them. They boil them a little and put them in buckets. They put salt on them, or salt, milk and sugar. They become like pickles and leaven, they become pickles. We have mustard. We bring it from Ḥawi, from Nimrid and Sallamiyya. We bring it. It is like beetroot in appearance. They blanch it and bring the juice of cooked dates to add to it and it comes to have the appearance of henna. Then they peel it and eat it. It is very tasty. As for _raqqə_, we bring flour and knead it. After kneading we bring ... we have a _gira_ and we have a _garoma_. We have a _gira_ and a _garoma_. One woman used to sit opposite the other. She opens them out a little way. Then, the one opening out (the bread) gives it to another woman, who opens them out (making them) bigger. She gathers it (i.e. the dough) together and makes it into approximately fifty or sixty _raqqə_, then puts it into a tray. Then she takes it to the oven. She stokes it, the other woman would stoke it. The oven heats up and becomes red. She sticks (the bread to the sides, with an instrument) that they call a _manzaq_. She sticks (the bread to the sides) and takes it out, whereupon there is a woman who bends it, she bends the bread. She puts it in the tray, she puts it in the tray. Then they bring it for storage. They put it there in storage, and take it out whenever they want. The bread does not ..., it remains for five or six days, for ten days, without going stale. This (is what I have to say about) bread. Then, we have _jalʾə_ from the tray, _jalʾə_ from the tray. They make flour, knead it and put oil in it. Then they open it ou, put oil in it and twist (around the _gira_). Then they bring cheese. They open it out with the _garoma_ (rolling-pin). Then they bring it to the oven and bake it, and it becomes what we call _jalʾə_ from the tray. We had another thing … When they made food, they made it on a _kpaya_ (open stove). What is a _kpaya_? It is a place that they used to make out of mud and on which they used to put small stones and those ... what we used to call _dəstiyaṯa_ (small pans). We put these on it and a woman would sit and stoke it, she would stoke it with dung. She would put the pan on the fire and make food. When we make burghul, we fetch wheat and wash it. Women clean them and give them a final cleansing them. They take them up to … they boil them in a big pan. , and take them up to the roof. They boil them on the roof. For a day, they move them around. They go up and move them around with their legs. They go back and forth on them, until they become very dry. Then they bring them down from the roof, put them in a sack, and take them to the grinding wheel. What is the grinding wheel? The grinding wheel consists of a large stone, which is turned by a horse. It peels off their husks. They go on peeling until they become smooth. Then they take them home. They produce small burghul, large burghul and medium sized burghul. They take them to a machine and make three types of burghul, small burghul, medium and large. They make very fine burghul for _kubebə_.

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Transcription:

ʾəb-Baġdèdəˈ k-óḏax gùpta.ˈ xálwax toràṯa,ˈ k-máṯax xə́lya də̀ttə.ˈ k-marəṯxílə xə̀lya,ˈ g-dáre maʾrèṯaˈ k-šaqlíwala m-máʾəd əd-pára zòra,ˈ ʾu-daréla b-xə̀lya,ˈ ʾu-k-àrya.ˈ m-báṯər g-lémila qə́ṣṣa qə̀ṣṣa,ˈ g-lemìla,ˈ ʾu-m-baṯə́r-awa ʾáya gúpta k-óḏi ʾánə máya də-k-pèši,ˈ k-óḏihə ʾùllor k-amáxlə.ˈ ʾáḏi -xálta ġḏà,ˈ ʾáḏi ġḏá -xàlta.ˈ k-oḏíla quṭlàle,ˈ baʿdènˈ g-daréla b-səndànə,ˈ ríš səndánə ʾə́ṯwa qòjmə,ˈ ʾu-daréwala baʿdén mə̀šxaˈ ʿala-mú-dəd lá páyəšwala rìxa.ˈ

ʾu-ʾə́ṯwa b-qaméṯa k-oḏáxwa ʾə́mma də-k-naxríwa b-íḏəd bi-yə̀lda,ˈ ʾáwa pə́sra košíwalə kwàšaˈ ʾəb-dànəˈ ʾu-g-darewá-lləḥ hám qòjma,ˈ ʾu-g-darewá-lləḥ mə̀šxa,ˈ ʾu-mə̀lxaˈ ḥátta d-lá mpáləṭwa rìxa.ˈ

ʾə́tlan ʾəxalyáṯa m-d-án qamàyə,ˈ ʾəxáltəd gúrgur əb-ḥammèḏ̣a.ˈ ʾáhu basústa b-ḥammèḏ̣a,ˈ maṯáxwala ʾəm-dàšta,ˈ ḥammèḏ̣a,ˈ ʾu-k-šalqíla áḏi basùstaˈ ʾu-g-daréla b-gàwəḥ.ˈ ʾáḏi -xálta k-amáxla basústə ḥammèḏ̣a.ˈ

ʾəxáltət tə́tte gúrgur pəčpəčòkə,ˈ ʾáhulə gùrgurˈ daqíqa ḥèlə,ˈ kə-mbašlìleˈ ʾu-qálewa bə́ṣlə ʾu-mə́šxa ʾə̀lləḥ.ˈ

ʾə́tlan ʾəxálta k-amáxla harìsa.ˈ ánə -xalyáṯəd burùmṯaˈ k-oḏáxxə tanùrta,ˈ ʾíṯə ġḏá-mənhə k-amráxla harìsa,ˈ ʾàhilaˈ ʿán basùstaˈ ʾu-g-dáre mə́nnaḥ šàḥam,ˈ ʾu-gərmàmə, ʾu-g-daréla b-tanùrta.ˈ mxúška qémi k-fáṭri b-gàwaḥ.ˈ

ʾə́tlan xə́rta k-amráxla šòrwa.ˈ ʾáhila ʿán … k-oḏáxwa … gərmàməˈ ʾu-pə́srəd rìša,ˈ ʾu-k-ṯardáxwa ṯráda làxma,ˈ ʾu-qémi k-áxli mxùška.ˈ

ʾu-šopátə ʾáhulə ṭlòxəˈ kòmə,ˈ ʾáhulə …. káwə dìqə,ˈ g-bášli biš-qàlla,ˈ k-šoqìwalhəˈ ʿala-mú-d d-axlíwa šopàtə.ˈ šopátə … k-áxli b-lèleˈ lá-k-xli mxùška.ˈ

ʾu-ʾə́tlan xə́rta -xálta hám b-burùmṯa g-daréla,ˈ ʾáhila xašíša-w baqìllə k-ámihəˈ basústa ʾu-baqə́llə ʾu-ṭlòxəˈ ʾu-xortmànə.ˈ xoxíhə kúllehə-u g-darèhə,ˈ pálṭi k-amríla xašíša-w baqə̀llə.ˈ

ʾíṯə xə́rta,ˈ yáʿni ṭàršəd Baġdédəˈ ʾáhulə làgnə.ˈ lágnə k-záwalhə l-dàšta,ˈ k-maṯàxwa.ˈ lágnə,ˈ kə-mpálṭaxxə b-ʾawoṯyàṯa,ˈ ʾu-maṯàxxə,ˈ kə-mnaḏ̣fáxxə m-úpra də́ttə-u kə-mxallàxxə.ˈ ʾu-xanàwaˈ k-šalqìhə,ˈ ʾu-g-dárehə b-sàṭlə,ˈ dáre mə́lxa rə̀ššə,ˈ ʾaw-mə́lxa xə́lya-w šìkar,ˈ péši máx ṭáršə-u xmìra,ˈ péši ṭàršə.ˈ

ʾə́tlan xarə̀dlaˈ k-maṯáxlə m-Ḥàwi,ˈ m-d-ékəd Nə́mrəd ʾu-Sallamìyya.ˈ maṯàxlə.ˈ ʾijʿə́llə max-šə́kləd sə̀lqa hádax,ˈ kə-mkarəbdìləˈ ʾu-k-máṯe xalyúṯa dáre b-gàwəḥ,ˈ ʾu-páyəš max-šə́kləd hə̀nna.ˈ baʿdén kə-mqalpílə qalóp-u k-axlìlə.ˈ ḥélə basìma káwə.ˈ

ràqqə,ˈ k-máṯax qàmxaˈ ʾu-k-lešàxlə.ˈ báṯər lyáša k-áṯax … ʾə́tlan gìraˈ ʾu-ʾə́tlan garòma.ˈ ʾə́tlan gíra-w garòma,ˈ ġḏá k-iyáwa túta mqábəl xə̀rta,ˈ ʾáya páṯxa zòrə.ˈ baʿdén ʾáya d-páṯxa k-ewálə da-áya xə́rta paṯxálə biš-ràbə.ˈ ʾu-jamʿàləˈ k-oḏálə taqríban xámši-šti ràqqə-u,ˈ daryálə … ʾəl-ṭàbaq.ˈ ʾu-baʿdén ʾəg-moblílə ʾəl-tanùrta.ˈ šàʾra,ˈ ʾáya xə́rta k-iyáwa k-šàʾra.ˈ k-šàxna tanúrtaˈ k-sàmqa.ˈ kə-mṭàpya,ˈ k-amríla mànzaq.ˈ kə-mṭàpya,ˈ ʾək-pálṭa láxma, ʾíṯə ġḏa-k-tàʾpaˈ k-taʾpál awa-làxma.ˈ daryálə b-ṭaryanìṯa,ˈ daryálə b-ṭaryanìṯa.ˈ ʾu-baʿdén moblílə lə-kwàra,ˈ táma darélə bə-kwàra,ˈ ʾu-ʾə́mma də-gbé kə-mpàlṭi.ˈ hár aw-láxma la hə̀nna yáʿniˈ páyəš xámša ʾə́šta yómə ʾəsrá-yomə la x-xàru.ˈ háḏa làxma.ˈ

baʿdén ʾə́tlan jálʾə mə-ṭabàqə,ˈ jálʾə mə-ṭabàqə.ˈ k-óḏi qámxa k-lešìlə,ˈ ʾu-g-dáre mə́šxa b-gàwəḥ.ˈ baʿdén ək-paṯxìlə-uˈ g-dáre mə́šxa-w k-lefìlə.ˈ baʿdén k-máṯe gùpta.ˈ ʾu-b-garóma k-paṯxìlə.ˈ baʿdén moblílə l-tanùrta,ˈ kə-mbašlìlə,ˈ ʾu-páyəš jálʾə mə-ṭabàqə k-amáxxə.ˈ

ʾə́ṯwalan xə́rta … ʾə́mma də-k-oḏíwa ʾxàla,ˈ k-óḏiwal lə-kpàya.ˈ ʾəkpáya màyla?ˈ ʾáhila dùkaˈ k-óḏiwala b-ṭìna,ˈ ʾu-g-daréwa margənyàṯa,ˈ ʾu-ʾánə … k-amáxwalhə dəstiyàṯa,ˈ ʾu-dárewalhə ʾə̀llaḥ,ˈ ʾu-k-taxsáwa txàsa,ˈ báxta kiyáwa tùta,ˈ ʾu-k-tásxa ʾabʾùrə,ˈ ʾu-g-daryàwaˈ ʾáya dəstíṯa ʾəl-áwa nùraˈ ʾu-k-oḏáwa -xàla.ˈ

ʾə́mma də-k-óḏax gùrgur,ˈ máṯax xə̀ṭṭəˈ ʾu-kə-mxallàxxə,ˈ kə-mdakèhəˈ ʾə̀nšəˈ ʾu-kə-mnaqèhə.ˈ ʾu-kə-mosqíhə ʾə́l …, k-šalqíhə də́sta ràba,ˈ ʾu-k-mosqíhə l-gàrə.ˈ k-šalqíhə ríš garawàṯa.ˈ yòmaˈ kə-mḥárki gòhə,ˈ k-asqì,ˈ b-aqláṯṯə kə-mḥàrki.ˈ k-zálh-u k-áṯe rə̀ššə,ˈ hál də-k-yóši bàš.ˈ baʿdén məštəʾríhə m-gàrə,ˈ dárehə b-gawàn-u,ˈ kə-ʾáṯe k-moblíhə ʾékəd dànək.ˈ dánək màyle?ˈ dánək ʾáhu-lə ʿan-kìpa rába,ˈ ʾək-maxḏírə sùsə.ˈ ʾu-kə-mqáləp qə́šra də̀ttə.ˈ k-zálhə qálpi hál də-k-péši mašùxə.ˈ baʿdén k-maṯéhə l-bèṯa,ˈ kə-mpalṭìhə,ˈ gúrgur zòra,ˈ gúrgur ràba,ˈ gúrgur palgàya.ˈ k-moblíhə makìna-wˈ k-óḏi ṭláṯa ʾanwàʿəd gúrgur,ˈ gúrgur zóra-w palgáya-w ràba.ˈ ʾu-háḏa gúrgur daqíqa ḥélə k-oḏílə da-kubèbə.ˈ

Translation:

In Baǧdedə we make cheese. We milk cows and bring their milk. They boil the milk. They add rennet, they take it from the stomach of a young lamb and put it into the milk. It sets. Afterwards they gather it up, little by little. After that, they make the water remaining from the cheese, they make it into what is called _ʾullor_ (‘curds’). This is one type of food. This is one type of food. They cut it into pieces. Then they put it in jars. On the jars they put stones. They put, then, oil on it so that it would not have a small.

There was something that we used to do formerly, when they made a slaughter at Christmas, they stored the meat in large jars. They also put a stone on it and put on it oil and salt, so that it did not give off a smell.

From among the old dishes with have the dish of burghul with _ḥammeḏ̣a._ That is the kernel of wheat with _ḥammeḏ̣a_. We used to bring the _ḥammeḏ̣a_ from the fields. We boiled the wheat kernels and put it into it. They call this dish wheat kernels with _ḥammeḏ̣a_.

Another dish is ‘tiny burghul’. This is very fine burghul. They cook it and fry onions and oil in it.

We have a dish called _harisa_. From among the food made in pots, which we make in the oven, there is one that we call _harisa_. This consists of wheat kernels, together with which they add fat and bones. They put it in the oven. In the morning they get up and eat it for breakfast.

We have another dish, which we call _šorwa_ (‘soup’). It consisted of ... we maded from bones, and the meat of the head, and crumbled bread into it. They get up and eat it in the morning.

_Šopatə_, this consists of black lentils. These are fine and cook more quickly. They left them, in order to eat _šopatə_. They eat _šopatə_ at night. They do not eat them in the morning.

We have another dish that they also put in a cooking pot. This is known as ‘_xašiša_ (‘boiled wheat’) and beans’, wheat kernels, beans, lentils and chick-peas. they mix them all together and put them (in the pot). (When) they take it out and they call it _xašiša_ and beans.

There is another (dish). It consists of a pickles from Baǧdedə, namely _lagnə_. They went to the fields and brought back _lagnə_. We extract them (from the ground) with (instruments known as) _ʾawoṯyaṯa_ and bring them back. We clean the earth off them and wash them. They boil them a little and put them in buckets. They put salt on them, or salt, milk and sugar. They become like pickles and leaven, they become pickles.

We have mustard. We bring it from Ḥawi, from Nimrid and Sallamiyya. We bring it. It is like beetroot in appearance. They blanch it and bring the juice of cooked dates to add to it and it comes to have the appearance of henna. Then they peel it and eat it. It is very tasty.

As for _raqqə_, we bring flour and knead it. After kneading we bring ... we have a _gira_ and we have a _garoma_. We have a _gira_ and a _garoma_. One woman used to sit opposite the other. She opens them out a little way. Then, the one opening out (the bread) gives it to another woman, who opens them out (making them) bigger. She gathers it (i.e. the dough) together and makes it into approximately fifty or sixty _raqqə_, then puts it into a tray. Then she takes it to the oven. She stokes it, the other woman would stoke it. The oven heats up and becomes red. She sticks (the bread to the sides, with an instrument) that they call a _manzaq_. She sticks (the bread to the sides) and takes it out, whereupon there is a woman who bends it, she bends the bread. She puts it in the tray, she puts it in the tray. Then they bring it for storage. They put it there in storage, and take it out whenever they want. The bread does not ..., it remains for five or six days, for ten days, without going stale. This (is what I have to say about) bread.

Then, we have _jalʾə_ from the tray, _jalʾə_ from the tray. They make flour, knead it and put oil in it. Then they open it ou, put oil in it and twist (around the _gira_). Then they bring cheese. They open it out with the _garoma_ (rolling-pin). Then they bring it to the oven and bake it, and it becomes what we call _jalʾə_ from the tray.

We had another thing … When they made food, they made it on a _kpaya_ (open stove). What is a _kpaya_? It is a place that they used to make out of mud and on which they used to put small stones and those ... what we used to call _dəstiyaṯa_ (small pans). We put these on it and a woman would sit and stoke it, she would stoke it with dung. She would put the pan on the fire and make food.

When we make burghul, we fetch wheat and wash it. Women clean them and give them a final cleansing them. They take them up to … they boil them in a big pan. , and take them up to the roof. They boil them on the roof. For a day, they move them around. They go up and move them around with their legs. They go back and forth on them, until they become very dry. Then they bring them down from the roof, put them in a sack, and take them to the grinding wheel. What is the grinding wheel? The grinding wheel consists of a large stone, which is turned by a horse. It peels off their husks. They go on peeling until they become smooth. Then they take them home. They produce small burghul, large burghul and medium sized burghul. They take them to a machine and make three types of burghul, small burghul, medium and large. They make very fine burghul for _kubebə_.