eş: région tarsienne, fosse poplitée, creux poplité, jaja
köken: From Vulgar Latin *garra, from Gaulish *garra (“leg”) (compare Welsh gar), from Proto-Celtic *garros, which is of uncertain origin; possibly sharing a Pre-Greek / substrate origin with Ancient Greek ἄκαρα (ákara, “leg, shank”).
a neighbourhood of Capelle aan den IJssel, South Holland, Netherlands · a neighbourhood of Nissewaard, South Holland, Netherlands
çekim: çoğul schenkels
eş: schinkel
köken: * (Capelle aan den IJssel) Attested as Schinkel in 1611. Derived from schinkel (“levee connecting two separate levees”). * (Nissewaard) Derived from schinkel (“levee connecting two separate levees”).
a cut or part of meat (from a cow or pig) around the leg area · a dish prepared from the boiled cut of meat, usually beef or pork, sometimes fish, in salted water
çekim: çoğul rasoluri
köken: Borrowed from Bulgarian разсол (razsol), from раз- (raz-, “un-”) + сол (sol, “salt”). Compare Serbo-Croatian rasola, Slovene raszol.
crossbow · hock (the tarsal joint of a digitigrade quadruped)
çekim: çoğul béstas
köken: From Old Galician-Portuguese baesta (“crossbow”) (13th century, Cantigas de Santa Maria), from Latin ballista, from Ancient Greek βαλλίστρα (ballístra). Cognate with Portuguese besta and Spanish ballesta.
From Middle High German hahsen pl (“poplits”) < Old High German hāhsina (“Achilles tendon”) < Proto-West Germanic *hą̄hasinu. Compare obsolete dialectal English huxen.