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What is the origin of the culinary term or dish "escabeche"

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    Wikipedia says "The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj[...]" This does not seem unlikely, is there any reason why you expect this information to be wrong or incomplete?
    – oerkelens
    May 21, 2014 at 13:07
  • Coo. Three responses all quoting Wikipedia.
    – Andrew Leach
    May 21, 2014 at 13:09
  • @AndrewLeach And why not?
    – Kris
    May 21, 2014 at 13:09
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    @Kris No reason, except that presumably the asker could have looked there too.
    – Andrew Leach
    May 21, 2014 at 13:10
  • I find this Q&A particularly interesting in light of the fact that the only "escabeche" I've ever known has been the pickled carrots and onions served as condiments in Mexican restaurants. The "acid" or "vinegar" connection is there, but the dish is completely different from the original meaning of the word. Jan 5, 2016 at 3:57

2 Answers 2

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Escabeche is from Persian al-sikbaj

The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.

The LA Times blog Forklore: The roots of escabeche:

Sikbaj is a Persian word meaning "vinegar stew," and most medieval recipes describe it as lamb stewed with vinegar and spices.

This one makes for a good read.

And then, Ichthyology thinks:

The word is Spanish in origin or possible from the Farsi sikbag meaning acid food

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"The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish cooked in a sweet and sour sauce, usually vinegar and honey or date molasses."

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