مرقة

Compare Jewish Palestinian Aramaic מרקחתה (mrqḥtā, “a spiced dish”), in the absolute state מרקחה (mrqḥā), and Hebrew מִרְקַחַה (mirqaḥā, “spice seasoning, ointment, jam”), but also Hebrew מָרָק (mārāq, “soup, broth”), and finally the Phoenician loanword Ancient Greek ἀμόργη (amórgē, “amurca, dregs of oil”).

The forms mentioned at مَرَخَ (maraḵa, “to rub, to anoint”) and some meanings of the root formula م ر ق (m-r-q) related to maceration—though they have to be cautioned against as potentially denominal—vaguely seem to relate to the meaning of a broth or stock, however it is formally difficult to etiologize the term with these or any other root beginning with m, when accounting for the fuller forms in Aramaic and Hebrew, so that there rather has been a mi- prefixation in Northwest Semitic, although r-q-ḥ would appear to be an obscure root, which would require to postulate a deformation from another root (perhaps one relating to مَرَخَ (maraḵa)). A further marker is the variation مَرَقَة (maraqa), مَرَق (maraq), also مَرْقَة (marqa), مَرْق (marq), which seems to mirror the above expressed one of the Aramaic states. A viable root is then ר־ו־ק (r-w-q), ר־י־ק (r-y-q) related to “pouring out”, present in Arabic as ر و ق (r-w-q), ر ي ق (r-y-q) and irregular هَرَقَ (haraqa).

For borrowings in the lexical field of kinds of stock regard صِير (ṣīr, “brine”), بُنّ (bunn, “brine”), مُرِّيّ (murriyy, “a salty sauce created by rotting cereals”), or إِطْرِيَة (ʔiṭriya, “thin noodles cooked in broth”), شُورْبَة (šūrba) ~ شُرْبَة (šurba, “soup”).

• مَرَق (maraq)

• IPA^(key): /ma.ra.qa/

مَرَقَة • (maraqa) f

1. broth, stock, gravy, sauce

Root
م ر ق (m r q)
2 terms

مِرْقَة • (mirqa) f (singulative, collective مِرْق m (mirq))

1. piece of fetid wool

• “mrqḥh”, in The Comprehensive Aramaic Lexicon Project, Cincinnati: Hebrew Union College, 1986–
• Corriente, Federico, Pereira, Christophe, Vicente, Angeles, editors (2017), Dictionnaire du faisceau dialectal arabe andalou. Perspectives phraséologiques et étymologiques (in French), Berlin: De Gruyter, →ISBN, page 1194
• Freytag, Georg (1837) “مرقة”, in Lexicon arabico-latinum praesertim ex Djeuharii Firuzabadiique et aliorum Arabum operibus adhibitis Golii quoque et aliorum libris confectum‎^[1] (in Latin), volume 4, Halle: C. A. Schwetschke, pages 171b–172a
• Kazimirski, Albin de Biberstein (1860) “مرقة”, in Dictionnaire arabe-français contenant toutes les racines de la langue arabe, leurs dérivés, tant dans l’idiome vulgaire que dans l’idiome littéral, ainsi que les dialectes d’Alger et de Maroc‎^[2] (in French), volume 2, Paris: Maisonneuve et C^ie, pages 1094b–1095b
• Klein, Ernest (1987) A Comprehensive Etymological Dictionary of the Hebrew Language for Readers of English‎^[3], Jerusalem: Carta, →ISBN, page 387a
• Steingass, Francis Joseph (1884) “مرقة”, in The Student's Arabic–English Dictionary‎^[4], London: W.H. Allen, pages 988a–b
• Wehr, Hans with Kropfitsch, Lorenz (1985) “مرقة”, in Arabisches Wörterbuch für die Schriftsprache der Gegenwart‎^[5] (in German), 5th edition, Wiesbaden: Otto Harrassowitz, published 2011, →ISBN, pages 1200a–b
• Welch, Eric Lee (2017) “ἀμόργη/Amurca: A Semitic Loanword?”, in Baruch Halpern, Kenneth S. Sacks, editors, Cultural Contact and Appropriation in the Axial-Age Mediterranean World. A Periplos (Culture and History of the Ancient Near East; 86), Leiden: Brill, →DOI, pages 125–128

From Arabic مَرَقَة (maraqa).

• IPA^(key): /ma.ra.ɡa/

مرقة • (maraga) f (plural مرقات (maragāt))

1. broth

From Arabic مَرَقَة (maraqa).

• IPA^(key): /mar.qa/

مرقة • (marqa) f (plural مرقات (marqāt))

1. broth