طب طباهج طبخ


طَبَاهَجٌ

, (so in some copies of the Ḳ, and so in the Ṣ voce كَبَابٌ,) or طَبَاهَجَةٌ, (so in other copies of the Ḳ,) with fet-h to the ط and the ه, (TA,) [the latter app. a n. un.,] Flesh-meat cut into thin slices and broiled: (Ḳ, * TA:) or a food composed of flesh-meat and eggs: (MA; in which the word is written طَبَاهِجَة:) [or, accord. to Golius, as on the authority of J and El-Haleemee, a food of pieces of flesh-meat, eggs, onion, and water: but I do not find that J has explained it otherwise than by what here follows:] i. q. كَبَابٌ: (Ṣ voce كَبَابٌ:) or a kind of fry of flesh-meat: (L:) arabicized from [the Pers.] تَبَاهَهْ. (Ḳ.) [See also De Sacy's Chrest. Arabe, sec. ed. i. 175.]