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الطجن

Root entry · 5 derived lemmas

This root relates to the act of frying or roasting, particularly in a specific type of cooking vessel. It encompasses the action itself, the food prepared, and the utensil used.

Derived headwords

طَجَنَverb
  1. 1.
    to fryboth

    To cook food by immersing it in hot oil or fat.

  2. 2.
    to roastboth

    To cook food by dry heat, typically in an oven or over a fire.

قَلِيverb
  1. 1.
    to fryboth

    To cook food in hot fat or oil.

المِطْجَنnoun
  1. 1.
    frying panboth

    A flat-bottomed pan used for frying food.

  2. 2.
    roasting panboth

    A pan used for roasting meat or vegetables.

طاجِنnoun
  1. 1.
    cooking potboth

    A deep, usually earthenware, cooking pot with a lid, used for stewing or baking.

  2. 2.
    earthenware dishboth

    A dish made of clay, often used for cooking.

المَقْلِيّadjective
  1. 1.
    friedboth

    Cooked by frying.

  2. 2.
    roastedboth

    Cooked by roasting.

Parallel reading

القلو
Frying.
والمطجن، كمعظم: المقلو في الطاجن
And al-mitjan, like mu'dham: the fried in the tajin.
كصاحب وحيدر، لطابق يقلى عليه، معربان
Like saahib and Haydar, for a plate upon which it is fried, both are loanwords.