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خَزِيرٌ خزير and ↓ خَزِيرَةٌ A kind of food like عَصِيدَة with flesh-meat; (K;) made of flesh-meat (S, TA) that has remained throughout a night, (TA,) cut into small pieces, and put into a cooking-pot with abundance of water, (S, TA,) and with salt; (TA;) and when it is thoroughly cooked, some flour is sprinkled upon it, (S, TA,) and it is stirred about with it, and seasoned with any seasoning that the maker pleases to add: (TA:) when there is no flesh-meat, it is called عَصِيدَة: (S, K, TA:) or a broth made with the water in which bran has been soaked, (Mgh, K, TA,) which water is strained, and then cooked: (Mgh, TA:) this is what is called by the Persians سَبُوسَبَا: (Mgh:) [see also حَرِيرَةٌ:] or خَزِيرَة is flour thrown upon water or upon milk, and cooked, and then eaten with dates, or supped: it is also called سَخِينَةٌ and سَخُونَةٌ and نَفِيتَةٌ and حُذْرُقَّةٌ: حَرِيَرة is thinner: (AHeyth, on the authority of an Arab of the desert:) and a soup made of grease or gravy (K) and flour; (TA;) as also ↓ خَزَرٌ : (K:) but no one except the author of the K mentions this last form: in the other lexicons, soup of grease or gravy is said only to be called خَزِيرٌ and خَزِيرَةٌ. (TA.)
An Arabic-English Lexicon. London. Williams and Norgate. 1863.
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