Lâpa
In this article, we will explore Lâpa in depth, analyzing its impact, its relevance and its implications in today's society. From its emergence to the present, Lâpa has captured the attention of many, generating debate and reflection in various sectors. Throughout this analysis, we will examine the key aspects that make Lâpa a topic of interest, as well as its possible repercussions in the social, political, economic and cultural spheres. Through a comprehensive and critical vision, we will seek to fully understand the importance of Lâpa in the current context, offering a complete overview that allows the reader to delve into its meaning and scope.
 Lapa prepared with poppy seeds. | |
| Type | Porridge |
|---|---|
| Associated cuisine | Greece, Armenia |
| Serving temperature | Hot |
| Main ingredients | Rice |
Lapa (Armenian: Լապա) or lapas (Greek: λαπάς) is a kind of rice porridge or gruel eaten in the Balkans, Levant, and Middle East. It is made of just rice, water, and salt and has the consistency of a thick soup.
In Greek cuisine, it is used as a remedy for diarrhea, served with lemon juice.[1]
Etymology
The dictionary of the Türk Dil Kurumu considers it a loanword from Pontic Greek ("Rumca").[2]
Robert Dankoff gives it an Armenian origin: լափ lap’ 'watery food for dogs, pap for babies'.[3]
See also
Notes
- ^ G. Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας (1998)
- ^ "TÜRK DİL KURUMU". Retrieved 3 January 2016.
- ^ Robert Dankoff, Armenian Loanwords in Turkish, ISBN 3-447-03640-0. p. 53 snippet
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