eskabetse

From Spanish escabeche, from Andalusian Arabic, from Arabic اَلسِّكْبَاجَة (as-sikbāja), feminine of سِكْبَاج (sikbāj), from Middle Persian *sḵbʾk' (*sikbāg) (whence Persian سکبا (sekbâ)).

• Hyphenation: es‧ka‧bet‧se

eskabetse

1. escabeche; a dish of fried fish in sweet and sour sauce (shredded carrots, shredded red bell peppers, shredded ginger, onions, spring onions and garlic cooked in vinegar or pineapple juice)

eskabetse

1. to cook or serve escabeche

• escabeche

Borrowed from Spanish escabeche, from Andalusian Arabic اَلسُّكَّبَاج (as-sukkabáj), from Arabic اَلسِّكْبَاجَة (as-sikbāja). Compare English sikbaj.

• IPA^(key): /ʔeskaˈbet͡ʃe/, [ʔɛs.kɐˈbɛ.t͡ʃɛ]
• Hyphenation: es‧ka‧bet‧se

eskabetse (Baybayin spelling ᜁᜐ᜔ᜃᜊᜒᜆ᜔ᜐᜒ)

1. escabeche (poached or fried fish marinated in vinegar)

• “eskabetse”, in Pambansang Diksiyonaryo | Diksiyonaryo.ph, Manila, 2018