مرقة

Woher es kommt

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”).