DONBA, the fatty part of the sheep’s tail, traditionally used as a cooking fat, sometimes in melted form, or as an inexpensive meat substitute. Nowadays it is less frequently used because of the harmful effects of animal fat.
Bibliography
Mīrzā ʿAlī-Akbar Ašpāz-bāšī, Sofra-ye aṭʿema, Tehran, 1353 Š./1974, pp. 27, 51, 56.
Ḥājī Mohammad-ʿAli Bāvarčī Baḡdādī, Kār-nāma dar bāb-e ṭabbāḵī wa ṣanʿat-e ān, in Ī. Afšār, ed., Ašpāzī-e dawra-ye ṣāfawī. Matn-e do resāla az ān dawra, Tehran, 1360 Š./1981, pp. 53, 54, 62.
A. Mīrzāyef, Abū Esḥāq wa faʿʿālīyat-e adabī-e ū, Dushanbe, 1971.
Cite this article
Ghanoonparvar, Mohammad Reza. "DONBA." Encyclopaedia Iranica. Published December 15, 1995. https://doi.org/10.1163/2330-4804_EIRO_COM_8482