سكبج

(س ك ب ج) : (ابْنُ عُمَرَ) كَانَ يَأْكُلُ (السِّكْبَاجَ الْأَصْفَرَ) فِي إحْرَامِهِ وَهُوَ بِكَسْرِ السِّينِ وَتَخْفِيفِ الْكَافِ السَّاكِنَةِ مَرَقٌ مَعْرُوفٌ وَكَانَ فِيهِ زَعْفَرَانٌ فَلِذَا قَالَ الْأَصْفَرَ.

سكبج

Q. 1 سَكْبَجَ He prepared سِكْبَاج. (TA.) سِكْبَاجٌ an arabicized word, (O, Msb, K,) with kesr (Msb, K) to the س, not with fet-h, because there is no word of the measure فَعْلَالٌ except of the reduplicate class [like زَلْزَالٌ &c.], (Msb,) from سِكْ, meaning “vinegar,” in Pers\., and بَاج, [arabicized from the Pers\. بَاهَا,] i. e. لَوْنٌ [as meaning “a sort,” or “species,” of food or viands]; (O; [in which it is erroneously said that بَاج is in Pers\. بَاوَا;]) or from [the Pers\.]

سِرْكَهْ پَاچَهْ; [سِرْكَهْ meaning “vinegar;” and پَاچَهْ “sheeps' feet,” or “trotters;”] (TA;) [but the former derivation is evidently the more probable;] A well-known kind of food; (Msb;) flesh-meat cooked with vinegar: this is the best that is said [in explanation of the word]: (TA:) [in the present day, applied to a sort of food composed of flesh-meat, wheat-flour, and vinegar; and sometimes to other varieties of food, but vinegar, I believe, enters into the composition of them all: also called سِكْبَا; from the Pers\. سِكْ

“vinegar,” and بَا “spoon-meat:” accord. to Golius, on the authority of the Loghat NiametAllah Khaleel Soofee, a sort of food composed of flesh-meat cut in pieces, (to which are afterwards added raisins, a few figs, and some vetches,) with vinegar and honey, or acid syrop: and سِكْبَاجُ البَقَرِ is a name given to such food prepared with beef:] سِكْبَاجٌ أَصْفَرُ is a well-known sort of broth [or soup] in which is saffron, wherefore it is termed اصفر. (Mgh.)