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FISTIK: peanut, pistachio [1] yer fistigi, antep fistigi TR (ﻓﺴﺘﻖ) i. (fromAR fustuḳ fromPE pistek)
1. Çamgillerden, çam fıstığı, Antep fıstığı ve yer fıstığı yemişlerini veren ağaçların ortak adı: Beyaz bir gün doğuyor fıstıkların arasından (Orhan V. Kanık).
2. Bu yemişlerin çeşitli cinslerine verilen isim: “Çam fıstığı, Antep fıstığı, yer fıstığı.” Koyu neftî, ter ü tâze, cilâlı ve tombul fıstıklar (Refik H. Karay).
3. argo. Çok güzel genç kız veya kadın.
Fıstık gibi: Çok güzel (genç kız veya kadın): Vallâhi ağabey, fıstık gibi kızlar vardı (Burhan Felek).
fromAR fustuḳ فستق (Antep) fıstığı ~ OFa pistak a.a.
Oldest source: pistak [ Codex Cumanicus (1300) ]
fustuk [ İrşadü'l-Mülûk ve's-Selâtîn (1387) : Takı yaş koz takı yaş levz takı yaş fustuk avvalkı kabukı içinde ]
fromAR fustuḳ فستق "(Antep) fıstığı" sözcüğünden alıntıdır. Arapça sözcük Orta Farsça (Pehlevice veya Partça) aynı anlama gelen pistak sözcüğünden alıntıdır.
midGR pistákion, Ermenice pistak > bisdag պիստակ (aynı anlamda) biçimleri (Orta) Farsçadan alınmıştır. Batı dillerine Yunancadan geçmiştir. pistache FR, pistachio EN.
LEBLEBİ: roasted chickpea fromPE leblebū Eğlencelik olarak yenen kavrulmuş nohut: “Sarı leblebi.” “Sakız leblebisi.”
Leblebi şekeri: Üzeri beyaz bir şeker tabakası ile kaplanmış leblebi. Leblebi unu: Leblebinin öğütülüp un hâline getirilmiş şekli.
Arapça lblb kökünden gelen lablāb لبلاب "fasulyegillerden bir tür, mor bezelye, dolichos lablab" sözcüğünden türetilmiştir. Arapça sözcük Arapça lbb kökünden gelen lubb لبّ "1. kalp, yürek, 2. çekirdek, tane, kabuğun içindeki şey, ağaç gövdesinin en iç halkası" sözcüğünden türetilmiştir. (NOT: Bu sözcük Aramice/Süryanice lebbā לבא "kalp" sözcüğü ile eş kökenlidir. Aramice/Süryanice sözcük İbranice aynı anlama gelen lēb לב sözcüğü ile eş kökenlidir. İbranice sözcük Akatça aynı anlama gelen libbu sözcüğü ile eş kökenlidir. )
1. Kuzey yarım kürenin ılık ve serin bölgelerinde ve yurdumuzun Karadeniz bölgesinde yaygın olarak yetişen, kışın yapraklarını döken ve aynı isimdeki meyveyi veren ağaççık. Corylus.
2. Bu ağacın sert bir kabuk içindeki yağlı, nişastalı, yuvarlak veya beyzî meyvesi.
3. eski. Tüfek ve top mermisi [Fındığa benzediği için bu isim verilmiştir]: Barçalardan top fındığı yağmur gibi yağardı (Kâtip Çelebi’den Seç.). 1567 mîlâdî târihli hüküm sûreti: “Topçu başına hüküm ki… ona göre fındıklarını tedârik edip ihzar eyleyesin, gemilere tahmil edip gönderesin deyü Piyâle Paşa’ya hüküm gönderilmiştir” (Mühimme Defteri).
Fındık altını:1. Sultan III. Ahmed zamânında basılmış ve daha sonra süs altını olarak da kullanılmış olan, eski 20 gümüş kuruş kıymetindeki ufak altın para.
2. mec. Tatlı, sevimli (kimse). Fındık içi: Kabuğu çıkarılmış fındık. Fındık kabuğunu doldurmaz: Çok önemsiz, çok ufak, incir çekirdeğini doldurmaz: Uluslar arası televizyon kuralı mıdır, bu nedir? Kim ne derse ajans yayınlıyor. Fındık kabuğunu doldurmaz mesajlar bunlar (Rauf Tamer).
Fındık yuvası: Tombul ve etli ellerin üst yüzünde parmak diplerindeki çukurluklara verilen isim.
[1] peanut (n.) 1807; see pea + nut. Earlier, and still commonly in England, ground nut, ground pea (1769). The plant is native to South America; Portuguese traders took peanuts from Brazil and Peru to Africa by 1502 and it is known to have been cultivated in Chekiang Province in China by 1573, probably arriving with Portuguese sailors who made stops in Brazil en route to the Orient.
Peanut butter is attested by 1892; peanut brittle "hard toffee with peanuts roasted in it" is from 1894. Peanut gallery "topmost (and cheapest) rows of a theater" is from 1874, American English, from the peanuts sold as inexpensive snacks; peanuts "trivial sum" is from 1934; peanut for "small or unimportant person" is by 1942. The Peanuts newspaper comic strip by U.S. cartoonist Charles M. Schulz (1922-2000) debuted under that name on Oct. 2, 1950.
pistachio (n.) 1590s, "nut of the pistachio tree," from Italian pistacchio, from Latin pistacium "pistachio nut," from Greek pistakion "pistachio nut," from pistakē "pistachio tree," from Persian pistah "pistachio." Borrowed earlier in English as pystace, pistace (mid-15c.), from Old French pistace (13c.) and Medieval Latin pistacia, ultimately from the same source.
[2] hazelnut (n.) also hazel-nut, Old English hæselhnutu; see hazel + nut. Similar formation in Dutch hazelnoot, Old High German hasalnuz, German Haselnuss.
hazel (n.) Old English hæsl, hæsel, from Proto-Germanic *hasalaz (source also of Old Norse hasl, Middle Dutch hasel, German hasel), from PIE *koselo- "hazel" (source also of Latin corulus, Old Irish coll "hazel"). Shakespeare ("Romeo and Juliet," 1592) was first to use it (in print) in the sense of "reddish-brown color of eyes" (in reference to the color of ripe hazel-nuts), when Mercutio accuses Benvolio:
Thou wilt quarrell with a man for cracking Nuts, hauing no reason, but because thou hast hasell eyes.
nut (n.) "the fruit of certain trees and shrubs which have the seed enclosed in a woody covering not opening when ripe," Middle English note, from Old English hnutu, from Proto-Germanic *hnut- (source also of Old Norse hnot, Dutch noot, Old High German hnuz, German Nuss "nut"), from PIE *kneu- "nut" (source also of Latin nux; see nucleus).
Sense of "testicle" is attested by 1915 (nuts). Nut-brown "brown as a ripe, dried nut" is from c. 1300 of animals; c. 1500 of complexions of women. The mechanical nut that goes onto a bolt is first recorded 1610s, from some fancied resemblance (nut was used of other small mechanical pieces since early 15c.). The figurative nuts and bolts "fundamentals" is by 1952. The American English slang sense of "amount of money required for something" is recorded by 1912.
Meaning "crazy person, crank" is attested from 1903; British form nutter is attested by 1958. Nut-case "crazy person" is from 1959; nut-house "insane asylum" is by 1929. For more on this sense, see nuts. In slang, nut also meant "fashionable or showy young man of affected elegance" [OED], 1904.
Çorum’s famous roasted chickpea is made from black peas. It takes one and half months to make leblebi. In historical stores, the one time roasted leblebi is taken from sacks to the tins, then to the basins. In the oven which is heated by wood, leblebi is roasted and they are taken into sacks hot again. In our city you can find a leblebi store in every corner. From the very old times, the big size of pea and its changing into leblebi has gained a reputation. Nonetheless, after the years of 1960s peas produced in the area is not enough for leblebi production so peas started to be bought from nearby cities.However, Çorum leblebi has never lost its reputation. The roasting system which is bequeath from one generation to another has a very important role in this reputation. On the one hand, the traditional production method in which producer try to give leblebi a golden colour and taste continues. On the other hand, people also started to use the modern method in which people start to use modern technologyy such as LPG. For the production , a roasting cooker which consist of a fire brick, mud brick , pan and mixer is needed. The woods used shouldn’t make fume. The peas are first categorized as to their size. They are roasted once and put in sacks when they are hot. They are set aside for two days after the second roasting. Then they are spread out on the ground for 15-20 days. Before the third roasting, peas are moisturised and set aside in sacks in sacks. In the third roasting the shells of the peas fall. If you want to add pepper, salt, clove , you should do this at this stage. The reputation of Çorum leblebi is because of this great effort.
The History of Çorum Leblebi
It is said that Çorum leblebi is first produced by Ahmedi Sever from the peas in our city about three centuries ago. Corum has become synonymous with leblebi. The word "leblebi" reminds people the word "Çorum" and the word "Çorum" reminds people the word "leblebi".
The Production Stages of Çorum Leblebi
Sorting Out The Peas :Peas are bought provided that 100 pieces are 55-57 grams from the producer.
Classifying the Peas: Peas are sieved in 9 staged sieves and only the 8 and 9 numbers are used.
Heating The Peas : The peas are heated brick or mud made cookers with copper sheet. Woods are burnt and roasting (tav) is performed. The first roasting stages takes 12-17 minutes. Then it is taken to sacks while they are hot. They are set aside for 10 days. Then the second roasting takes about 10 minutes. It is put in sacks again. They are left aside for ten days. The third roasting takes 9-10 minutes. Peas are taken to sacks for one day. Then it is spread onto soil-lime mixed pots for 45-60 days.(The longer this stage is, the more delicious peas are.)
Soaking The Peas : Peas are soaked in the machine. They are put in sacks. They are left in the sacks for 12 or 24 hours and sieved as to their size.
Roasting The Peas : The peas are seperated from the shells with a wooden club on the copper sheet. The shells and the cracked pieces are sieved. They are put in sacks and set aside for 1 month.
Frying The Peas:The roasted peas are fried on cooker. The master add salt pepper or clove. The fried peas are set aside in hair sacks for 10 minutes and then marketed.
The Production Area : The place of production should be 2 meter high and should not be sunny. There should be holes for the wind to blow inside. The 250-300 m2 wide pots shouldn’t take any sun and they should be plastered with the mixture of clay, hay and lime..
Cooker; it has a circle shape and it is made of lime (a kind of brick which is wind-proof) and plastered with clay, mud, hay mixture. In the middle of the cooker, 90-110 cm wide copper sheet is put. This copper sheet is produced in Çorum.
The wood used should be willow .
Varak; It should be made of poplar and it should be 50 cm in diameter in order to not to break peas. After every stage, its edge should be rasped.
Storing The Peas: The peas should be kept on wooden layers which have no connection to the ground.
It is used to be kept in black goat hair sacks before selling. Peas can be stored for 6 months in this way. In recent years, these sacks are difficult to find so producers use plastic bags instead.Otherwise, leblebi stales in a short time.
SOURCE https://corum.ktb.gov.tr/EN-61540/production-of-chickpeas.html