2.14.70
the ṣilinbāḥ,
“a species of long, slim fish”
or the ḥāffīrah,
“a black fish”
or the jirrī,
“a species of long, smooth fish not eaten by the Jews and having no scales”
or the ṣarṣarān,
“a smooth species of fish”
or the ghārrah,
“a long fish”
or the qayṣānah,
“a round, yellow fish”
or the shabbūṭ,
“a species of fish with a slim tail and broad middle, soft to the touch and with a small head, as though it were a lute”
or the jinnīs,
“a fish halfway in color between white and yellow”
or the ḍilaʿah,
“a small, green fish with short bones”
or the ḥaffah,
“a bony white fish”
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or the ʿuffah,
“a white scale-less fish that tastes like rice when cooked”
or the khudhdhāq,
“a fish with thread-like feces”
or the ḥāqūl,
“a long, green fish”
or the qatan,
“a fish as broad as the palm of the hand”
or the ghalāʾ,
“a short fish”
or hiff,
“small fry that flee”
or balam,
“small fry”
or ṣaḥnāh,
“a condiment made from small fry”
or ṣīr,
“ṣaḥnāh or something resembling it, or the salted fish from which ṣaḥnāh is made”
or ḥarīd,
“sun-dried fish”
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or qarīb,
“salted fish when still moist”
or ṭirrīkh,
“small fish treated with salt”
or ḥusās,
“small fish that are dried”
or nashūṭ,
“fish that are macerated in water and salt”
or the irbiyān,
“a species of fish like worms”
or ṣuʿqur,
“fish eggs”
or the sikl,
“a huge, black fish”
or zajr,
“large fish”
or the bāl,
“the mighty whale”
or the aṭūm,
“a thick sea fish”
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or the jaydharah,
“a fish like a huge black negro”
or the bunbuk,
“a beast like a dolphin”
or the jamal,
“a fish thirty cubits long”
or the liyyāʾ,
“a fish from which high-quality shields are made; also something like chickpeas, extremely white, to which women are compared”
or tukhas,
previously mentioned under “the wonders”
or of shellfish, such as
sulaj,
“seashells containing something edible”
or the dullāʿ,
“a kind of shell found in the sea”
or the qarthaʿ,
“a small sea creature with a shell”
or jummaḥl,
“flesh found in the interior of the shell”
or of the various kinds of bread, such as
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ṭurmūth,
“bread made in the ashes, similar to muftaʾad, muḍbāh, ṭurmūs, iṣṭakmah, and uṣṭukmah” (an oddity here is that the author of the Qāmūs puts the form with i after the entry for the root ʾ-sh-m and that with u after ṣ-ṭ-m)
or zalaḥlaḥah,
“a thin bread, synonym ṣarīqah”
or luḥūḥ,
“bread resembling qaṭāʾif (‘small triangular doughnuts fried in butter and served with honey’)”
or anbakhānī,
“a huge puffed-up loaf of fermented dough”
or khubrah,
“a huge mess of crumbled bread moistened with broth”
or mashṭūr,
“bread wiped with sour condiments”
or sillajn,
“cake”
or khanīz,
“crumbled unleavened bread moistened with broth”
or rashrash,
“floppy dry bread; synonym rashrāsh”
or hashāsh,
“soft floppy bread”
or murabbaqah,
“a bread made with fat; murawwalah is similar”
or ruqāq,
“flaky bread”
or ḍaghīghah,
“layered rice bread”
or mullā,
“a well-cooked bread”
or of the different kinds of milk, such as
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samʿaj,
“sweet, fatty milk; similar are samlaj, samhaj, and samhajīj”
or quṭabiyyah,