Bibliotheca Polyglotta

▪ From protSem *ŠLḲ ‘to boil, cook’ (widely attested in Sem; Dolgopolsky2012: »CSem«).
▪ Accord. to Dolgopolsky2012#2053, CSem *ŠLḲ ‘to cook, broil, boil’ is akin to (and an extension from?) WSem *C̣LY (*-c̣lay-) ‘to roast’ (> Ar ↗ṣalà ‘to roast, broil, fry’, ṣaliya ‘to burn, be exposed to the blaze of s.th.’), with cognates also in Berb and Cush, ultimately from a hypothetical Nostr *s̄i˻ʔ˼L˅ ‘to roast, fry, cook’. But this hypothesis seems doubtful for phonological reasons, as the difference betw. initial ṣ and s (<*š) remains without convincing explanation; Dolgopolsky’s assumption of a primary *c̣ from which both may have developed is not supported in any other sources.
▪ Among the derivatives of ³salaqa, we find ↗¹salīqaẗ (hist. also ^†¹salīq) ‘dish made of grain cooked with sugar, cinnamon and fennel’ (perh. more properly a quasi-PP from ↗²salaqa ‘to remove [hair, etc.] with boiling water’) and prob. also ^†⁴salīq ‘pot herbs’ (perh. < *‘what is cooked, or going to be cooked, in hot water’. ²salaqa ‘to remove (hair, etc.) with boiling water’ seems to be the result of a merger of ↗¹salaqa ‘to lacerate (skin), flay, remove the skin from the bones’ and ³salaqa, ‘to boil, cook in boiling water’.
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hist

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cogn

3 Akk salāḳu, JudAram (> postBiblHbr) Syr šlḳ, Ar ³salaqa ‘to boil, cook in boiling water’, DaṯAr slq ‘griller de façon que la viande ne soit ni crue ni à point, mais entre les deux; donner au pain une caisson légère’; prob. also Tña šäläḳä ‘to be burned; to simmer’ (Kogan2011).
▪ ?Cf. also (Dolgopolsky2012#2053), (without extension in ḳ?) BiblHbr c̣ālā (√C̣LY), JudPalAram, JEA c̣əlā (√C̣LW|Y) ‘to roast (meat)’, SamAram √ṢLY ‘to roast’, Ar ṣalà ‘to roast, broil, fry’, ṣaliya ‘to burn (intr.), be exposed to the blaze (bi of’), Gz √ṢLW ‘to broil, roast’; outside Sem: [Berb] Kab əsli ‘cuire rapidement’; [ECush] Brj sal- ‘to cook by boiling, bake’, Kmb šol-, Hd sar ‘id.; to fry, roast’; Sa sōl- ‘braten, rösten auf dem brennenden Feuer’, sōˈlā ‘Fleisch auf heißen Steinen gebraten; Feuerbrand’, Af sola ‘campfire for roasting meat’, Som sol- ‘to grill, toast, roast’; Som šīl- ‘to fry’, Or sil-awu ‘affumigarsi, arruginirsi, ossidarsi’.
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disc

▪ The value ‘to boil, cook in boiling water’ is attested in major branches of Sem (Akk, Aram, Ar, ?EthSem), which makes the reconstruction of protSem *ŠLḲ ‘to boil, cook’ (Kogan2011) rather reliable.
▪ For Dolgopolsky’s view, see above, section CONC.
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west

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deriv

►salīqaẗ, pl. salāʔiqᵘ, n.f., 1 dish made of grain cooked with sugar, cinnamon and fennel (SyrAr); — 2 ↗²salīqaẗ
►maslūq, adj., cooked, boiled (meat, egg, vegetable): PP I

►maslūqaẗ, pl. masālīqᵘ, n.f., bouillon, broth: PP I f., *‘the cooked one’

For other values of the root, cf. ↗¹salaqa, ↗²salaqa, ↗⁴salaqa, ↗⁵salaqa, ↗tasallaqa, ↗sullāq, ↗salq, ↗¹salīqaẗ, ↗²salīqaẗ, ↗salaqūn and ↗salūqī as well as, for the overall picture, root entry ↗√SLQ.

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