لفت

لَفِيتَةٌ ذ [ A certain kind of gruel ] made by straining water [or juice, or a decoction, ] of the white colocynth, then putting it into a stone cookingpot, and cooking it until it has become thoroughly done and thickened, and then sprinkling flour upon it: (AHn:) or thickened عَصِيدَة: (IAth, K:) or thick عصيدة (S) of هَبِيد, i. e. حَنْظَل, [or colocynth ]: (TA:) so called because it is stirred about and over لِأَنَّهَا تُلْفَتُ أَىْ تُلْوَى: (S:) [see لَفَتَ شَيْئًا:] or broth resembling حَيْس: (K:) i. q. عَفِيتَةٌ. (TA, art. عفت.) [See also وَطِيئَة.]