açorda
Portuguese
Etymology
Borrowed from Arabic الثُرْدَة (aṯ-ṯurda, “tharid”)[1][2] (see Wikipedia's article on tharid).
Pronunciation
- (Brazil) IPA(key): /aˈsoʁ.dɐ/ [aˈsoɦ.dɐ]
- (São Paulo) IPA(key): /aˈsoɾ.dɐ/
- (Rio de Janeiro) IPA(key): /aˈsoʁ.dɐ/
- (Caipira) IPA(key): /aˈsoɻ.dɐ/
- (Southern Brazil) IPA(key): /aˈsoʁ.da/ [aˈsoɦ.da]
- (Portugal) IPA(key): /ɐˈsoɾ.dɐ/ [ɐˈsoɾ.ðɐ]
- Hyphenation: a‧çor‧da
Noun
açorda f (plural açordas)
- (cooking) a typical Portuguese dish originating from the southern region of Alentejo, composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs
References
- ^ “açorda”, in Dicionário infopédia da Lingua Portuguesa (in Portuguese), Porto: Porto Editora, 2003–2026
- ^ “açorda”, in Dicionário Priberam da Língua Portuguesa (in Portuguese), Lisbon: Priberam, 2008–2026
Further reading
- açorda on the Portuguese Wikipedia.Wikipedia pt
- “açorda”, in Dicionário Aulete Digital (in Portuguese), Rio de Janeiro: Lexikon Editora Digital, 2008–2026