لوزينج

• لَوْزِينَق (lawzīnaq)
• جَوْزِينَج (jawzīnaj), جَوْزِينَق (jawzīnaq) — with جَوْز (jawz, “walnut”) instead of لَوْز (lawz, “almond”)

Borrowed from Middle Persian (lwcynk' /⁠lōzēnag⁠/, “almond sweetmeat, marzipan”); in the alternative forms relating to the name of the walnut Middle Persian (gwzynk' /⁠gōzēnag⁠/, “walnut sweetmeat”), well known in Georgian გოზინაყი (gozinaq̇i). See Persian لوزینه for more.

• IPA^(key): /law.ziː.nad͡ʒ/

لَوْزِينَج • (lawzīnaj) m (collective)

1. almond confection, lauzinaj
   • 1226, محمد بن الحسن بن محمد بن الكريم الكاتب البغدادي [Muḥammad bin al-Ḥasan bin Muḥammad bin al-Karīm al-Baḡdādīy], “الباب التاسع في ذكر الحلاوات وأصنافها”, in كتاب الطبيخ ومعجم المآكل الدمشقية, Hindawi Foundation, published 2018, →ISBN, page 74:

     لَوْزِينَج
     يُؤْخَذُ رِطْلُ سُكَّرٍ فَيُسْحَقُ نَاعِمًا، وَيُؤْخَذُ ثُلُثُ رِطْلِ لَوْزٍ مُقَشَّرٍ فَيُسْحَقُ أَيْضًا نَاعِمًا، وَيُخْلَطُ مَعَ ٱلسُّكَّرِ وَيُعْجَنُ بِمَاءِ ٱلْوَرْدِ، ثُمَّ يُؤْخَذُ مِنَ ٱلْخُبْزِ ٱلْمُرَقَّقِ كَخُبْزِ ٱلسَّنْبُوسَكِ، وَإِنْ كَانَ أَرَقَّ فَهُوَ أَجْوَدُ، فَيُبْسَطُ ٱلرَّغِيفُ مِنْ ذَٰلِكَ ٱلْخُبْزِ وَيُجْعَلُ عَلَيْهِ ٱللَّوْزُ وَٱلسُّكَّرُ ٱلْمَعْجُونُ، ثُمَّ يُطْوَى كَٱلسَّيْرِ وَيُقَطَّعُ قِطَعًا صِغَارًا وَيُصَفُّ، وَيُخْلَعُ ٱلشَّيْرَجُ ٱلطَّرِيُّ حَسَبَ ٱلْحَاجَةِ، وَيُجْعَلُ عَلَيْهِ، ثُمَّ يُغْمَرُ بِٱلْجُلَّابِ ٱلَّذِي قَدْ أُضِيفَ إِلَيْهِ مَاءُ ٱلْوَرْدِ، وَيُنْثَرُ عَلَيْهِ ٱلْفُسْتُقُ ٱلْمَدْقُوقُ نَاعِمًا.

     lawzīnaj
     yuʔḵaḏu riṭlu sukkarin fayusḥaqu nāʕiman, wayuʔḵaḏu ṯuluṯu riṭli lawzin muqaššarin fayusḥaqu ʔayḍan nāʕiman, wayuḵlaṭu maʕa s-sukkari wayuʕjanu bimāʔi l-wardi, ṯumma yuʔḵaḏu mina l-ḵubzi l-muraqqaqi kaḵubzi s-sanbūsaki, waʔin kāna ʔaraqqa fahuwa ʔajwadu, fayubsaṭu r-raḡīfu min ḏālika l-ḵubzi wayujʕalu ʕalayhi l-lawzu was-sukkaru l-maʕjūnu, ṯumma yuṭwā kas-sayri wayuqaṭṭaʕu qiṭaʕan ṣiḡāran wayuṣaffu, wayuḵlaʕu š-šayraju ṭ-ṭariyyu ḥasaba l-ḥājati, wayujʕalu ʕalayhi, ṯumma yuḡmaru bi-l-jullābi llaḏī qad ʔuḍīfa ʔilayhi māʔu l-wardi, wayunṯaru ʕalayhi l-fustuqu l-madqūqu nāʕiman.

     Lawzīnaj
     One takes a rottol of sugar and crushes it fine, then one takes a third of rottol peeled almonds and crushes them, too, fine, mixes with sugar and kneads with rosewater, then one takes crumbled bread like the bread of samosa, and if it smells nice then it is best, and a roll of that bread is spread and the almonds and sugar applied upon it kneaded, then one folds it like a strip and cuts into small strands, and one draws some fresh sesame oil according to taste, then floods with rosewater syrup, onto which rosewater has already been added, then one strews upon it grained pistachio fine.