Russian-Tajik dictionary for beginners. Cuisine of Tajikistan
Official name– Dari, a variant of the Persian language. In total, there are about 8 million native speakers of the Tajik language in the world.
History of the Tajik language
The basis for the formation of Tajik, Persian and Dari is the Farsi language, which arose around the 9th century. BC e. The first monuments of ancient Persian cuneiform date back to the 6th-5th centuries. BC e. The development of culture and literature in historical Iran is associated with the invasion of Alexander the Great. Persian language entered the sphere public administration and together with Avestan it was used as a second written language. Many examples of writing from that era were destroyed by the Arabs during the spread of Islam.
The New Persian language, from which Tajik originated, came to Central Asia with the Arab conquests of the 8th century. Along with Islam, the language spread and strengthened through preaching and the emergence of literature in Dari. Over the course of three centuries, the New Persian language replaced local dialects. In remote mountain settlements, authentic languages were still preserved for some time, but in the 19th century the last of them, the Old Vanj language, disappeared. Until the 20th century, the language of the Tajiks was called Farsi; the common name for the language of the settled Central Asian population was Tajik.
The convergence of literary and dialect variants of the Tajik language occurred in the 19th century. In the twentieth century, the language began to be called Tajik, which is associated with political events in Central Asia. In 1924, the Tajik Autonomous Soviet Socialist Republic was formed, which became 5 years later Tajik SSR. The language received state status in the republic. The Arabic script was replaced by Latin, and in 1939 - by Cyrillic.
The modern Tajik alphabet consists of 35 letters. There are no categories of case and gender in the language; the connection between words in sentences occurs through the use of prepositions, postpositions, izafet and word order.
- IN Tajik language the letter “ъ” conveys the pronounced guttural sound.
- The modern Tajik language has 29 Cyrillic letters and 6 additional characters.
- Speakers of the Tajik language, in addition to ethnic Tajiks, are Gypsies, Jews, and Arabs living on the territory of Tajikistan.
- The Tajik language is similar in sound and grammar is close to Persian.
- All words of the Tajik language masculine, although there is no category of genus as such. To indicate that a word is feminine, the additions “zan” or “dukhtar” (girl or woman) are used. Verbs also do not express the categories of aspect and gender, which makes translation very difficult. The meaning of adjectives depends on the context, for example, "nav" can mean "new" or "just".
- On the territory of the former Soviet Union only Tajikistan is an Iranian-speaking state.
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Features of Tajik cuisine
Tajiks are rightfully proud of their national cuisine and consider it one of the most attractive factors for the development of tourism. The culinary art of the Tajik people has been formed over many centuries under the influence of the rich history of the region. The semi-nomadic lifestyle involves an abundance of meat and flour dishes. Of course, the national cuisine of Tajiks is similar to that of other Central Asian countries, but it still has its own characteristics.
Meat dishes
Meat dishes are mainly prepared from lamb and goat. Tajiks, like Muslims, do not eat pork at all. Horse meat is very popular. They make kazy sausage from it. Before cooking, meat is always pre-fried until golden brown. This is how the dish acquires a unique aroma. Meat dishes are more commonly considered to be second courses: kebabs, kabob, cabbage rolls, roasts, poultry and game.
In Tajik cuisine, there are several types of kebabs: ground (from minced meat), lump, vegetable. They are often prepared from lamb, but also from beef. But be sure to use fat tail fat.
This is how classic Tajik kebab is prepared.
Lamb pulp and fat tail fat are cut into pieces, marinated with onions, spices and lemon juice. The meat is left for 2-3 hours in a cool place. Then they are strung on skewers (a piece of meat is alternated with lard) and fried over hot coals. Separately, ripe tomatoes are baked on skewers. Pour lemon juice over the finished kebab again and serve along with baked tomatoes.
Kabobs- a specific Tajik dish. Prepared from ground meat (lamb). Tender lamb is ground together with onions, spices, salt and pepper are added. Sausages are formed from the resulting mass. They are rolled in flour and fried in fat until crisp. Separately sauté the onion, cut into rings. Place half-cooked kabob in the onion, add meat broth and simmer until done. When serving, sprinkle with herbs and garlic.
Roast in Tajik cuisine is called “ mess" And it is prepared a little differently.
Fatty lamb, chopped with bones, is fried with the addition of fresh tomatoes, filled with water and stewed with potatoes; at the end of cooking, add sauteed roots and onions, salt, pepper and simmer over low heat.
Shahlet- Tajik cabbage rolls: beef meat, minced in a meat grinder, fried with onions and mixed with boiled rice, the minced meat is wrapped in internal lard; cabbage rolls are tied with a thread and boiled in broth. Served with sour cream sauce.
Pilaf occupies a special place not even in cooking, but in Tajik culture in general.
Tajik signature pilaf is Ugro-pilaf. The meat is cut into pieces, fried with onions and carrots, cut into strips, poured with broth and boiled until half cooked. Unleavened dough noodles are fried in the oven until golden yellow, cooled and pounded to the size of rice grains, washed cold water, put in a bowl with fried meat and cook until done. When serving, sprinkle with green onions.
In addition to pilaf, porridge with meat is also very popular. For example, osh-tuglama. The carrots are boiled whole with a large piece of lamb; raw carrots are fried in fat tail fat until half cooked in a cauldron with onions and carrots, cut into strips, and poured with broth. Then add rice, close the cauldron with a lid and bring the dish to readiness. Boiled meat and carrots are chopped into strips, when served, placed on rice and sprinkled with chopped green onions.
Spices are widely used: red pepper, cumin, barberry, anise, saffron, etc. Spicy greens (cilantro, dill, parsley, mint, raichon, green onions, sorrel, etc.) in crushed form are added to salads, first and second courses, as well as sour milk (ayran), which is used to wash down meat dishes.
Dough products
Flour products are also very popular among Tajiks. Women skillfully prepare flatbreads, lagman, ugro, sambusa, brushwood, etc. The housewives produce the finest dough. And the finished product simply melts in your mouth. Tajiks use unleavened and yeast dough to prepare flour dishes. Traditional Tajik bread is flatbread. They are prepared from yeast simple and rich, unleavened simple and rich dough. The flatbreads are baked in tandoors - clay ovens using firewood.
Flour dishes include meat, vegetables, herbs, spices, dairy products, and eggs. Meat and flour dishes are manti, all kinds of noodles with meat (shima, lagman), pies with minced meat (sambusa). There is a special dish in Tajik cuisine - khushan (Tajik manti with chickpeas). Dough and meat are combined - shima and manpar.
Sambusa barracks(Tajik puff pastries)
A stiff dough is kneaded from flour, eggs, salt, and water. Then they roll out a thin layer into large flat cakes, brush them with butter, roll them into a roll, then cut them again and roll them out again. Place minced meat (lamb with finely chopped lard + spices) on the rolled out dough and make triangular pies. Real sambusa is baked in a tandoor. It turns out multi-layered, aromatic, juicy and very tasty!
Katlama(Puff flatbreads)
Steep unleavened dough is rolled out, coated with fat, and folded into an envelope. And so on several times. Roll out the layer one last time, roll it up and cut it into pieces. They are rolled out again and fried in boiling oil.
Dumplings with herbs in Tajik style
The unleavened dough is rolled into a thin layer and cut into squares. Each square is topped with a filling (chopped cilantro, parsley, raichon, sorrel, green onions, salted and peppered). The edges are pinched and steamed. Served with sour milk or sour cream.
Pilita(brushwood)
The sour dough is cut into equal pieces and rolled out into strips 60-70 cm long. Each strip is folded in half and intertwined, then fried in a large amount of fat. The finished products are sprinkled with powdered sugar while hot.
Tukhum-barak (dough product) Unleavened dough, kneaded with milk, is rolled out thinly, cut into strips 8 cm wide and 20 cm long. The strips are folded in half along their length, the longitudinal edges are pinched, the resulting bags are filled with minced meat and pinched on the open side. The products are boiled in boiling salted water. Minced meat - cut into strips, fried in melted butter, onions + finely chopped hard-boiled eggs. Very tasty with sour cream.
Shima
The unleavened dough is divided into parts, greased with vegetable oil and left for 5-10 minutes, then each loaf is quickly pulled out and twisted, repeating this operation until thin threads are obtained. Cut the noodles, boil them in salted water and wash. The meat is finely chopped, fried with onions, tomato puree is added and fried for another 10 minutes. Then water and vinegar are poured into the bowl with the meat and cooked until cooked. When serving, the noodles are heated, poured over the meat and sauce and sprinkled with finely chopped eggs and chopped garlic.
Soups
Soups in Tajik cuisine are very thick, rich, with the aroma of spicy spices. Tajik housewives season their soups with fresh tomatoes, as well as fermented milk products, for example, suzma, katyk, kaymak, kurut.
Tajiks prepare soups mainly with meat or bone broth or by pre-frying finely chopped meat, less often with milk or vegetable broth. The most popular soups are shurbo and ugro. In Tajik cuisine, it is customary to add red pepper, barberry, anise, and saffron to soups. From spicy greens - cilantro, dill, parsley, mint, raichon, green onions, sorrel - chopped.
Tajiks serve soups in special dishes: kasahs, bowls, round and oval deep dishes - tavaks. Clay and ceramic dishes are especially valued. The soup stays hot in it for a long time.
Matoba- large pieces of lamb are fried with tomatoes and other vegetables, covered with water, boiled for 20 minutes, then rice and katyk are added.
Lagman(Noodles with meat)
The unleavened dough is rolled out into a sheet and thin long noodles are cut. Boil the noodles in salted water. Then they prepare a special sauce - kaily. Meat, potatoes, carrots, bell peppers, fresh cabbage, onions, fresh tomatoes, chopped garlic, herbs are cut into cubes and fried in very hot fat. Then add a small amount of water, season with spices, salt and simmer over low heat for 30-40 minutes. Before serving, boiled noodles are poured with sauce, sprinkled with herbs and sour milk is added.
Ugro(Noodle soup with meat)
Large pieces of lamb or beef are poured with cold water, carrots and onions are added and brought to a boil. Place peas (pre-soaked) in the boiling broth, and after 30-40 minutes potatoes. Separately, they prepare ugro - the thinnest noodles, like a spider's web. Before serving, the soup is seasoned with sour milk and chopped herbs.
Shavlya(soup with rice)
The fried pieces of lamb are poured with hot water or broth, salt, pepper, and chopped carrots are added and brought to a boil. Then add sautéed onions and rice, cook until thickened and simmer in the oven until tender.
Kaurmo shurbo
The lamb flesh is fried in a cauldron until golden brown, add chopped onions and carrots and fry for another 5-7 minutes. Then add finely chopped tomatoes. All this is poured with cold water and brought to a boil over low heat. 30 minutes before cooking, add potatoes, chopped bell pepper, and spices. The finished shurbo is sprinkled with herbs. Boiled meat and potatoes are served separately on a wooden dish.
Atolla Finely chopped onion is fried in melted lamb fat, then flour is added and it is fried until golden brown. After this, the grounds are filled with water and simmered for 8-10 minutes. The finished soup should have the consistency of sour cream. Before serving, add vegetable oil, salt, pepper, and spices to the soup.
Naryn(horse meat soup)
Smoked and fresh lamb, lard and kazy are boiled until tender, then removed from the broth, cooled and cut into strips. The noodles are boiled in salted water. Serve in a plate with meat, lard, kazy, noodles and sautéed onions, sprinkle with pepper and pour in hot broth.
Salads, appetizers, vegetable dishes
Vegetables and herbs are present in almost every Tajik dish. How could it be otherwise, because all this has been growing here since time immemorial. The hospitable Tajik owner picks juicy tomatoes, cucumbers, radishes, and aromatic herbs straight from the garden. The markets are full of eggplants, onions, zucchini, peppers, carrots, garlic, beans, potatoes, and fresh fruits. Yes, the list can be endless. All this grows in abundance under the hot Tajik sun. Hence such variety on the dastarkhan (dining table). Before the main course, Tajiks always treat guests to vegetable appetizers or salads of young radishes, tomatoes, cucumbers, radishes, rhubarb, dill, parsley, raichon, cilantro, etc.
Salad "Gissar"
Boiled and peeled potatoes, boiled carrots, boiled meat, cucumbers, tomatoes are cut into cubes, onions are chopped, hard-boiled eggs are cut into slices. The prepared products are mixed, salt and pepper are added and placed in a salad bowl. When serving, pour over katyk, garnish with egg slices and chopped herbs. Eggplants stuffed with vegetables in Tajik style. For minced vegetables, chopped onions, carrots, fresh tomatoes, herbs, and garlic are fried in hot oil. Stuff eggplant halves with minced meat and simmer in a frying pan until cooked.
Drinks
The favorite drink of Tajiks is green tea. Drinking tea has already become a kind of ritual here. Not a single reception of guests, not a single friendly meeting or conversation is complete without a bowl of this hot drink. Even lunch begins with tea. Bowls of tea are served on trays. In Tajikistan, green tea is drunk mainly in the summer, while black tea is drunk everywhere in the winter. By the way, tea in Central Asia is consumed without sugar. Other typical drinks prepared for the table include sorbets - fruit infusions with sugar. Tea with milk is called “shirchay”.
Shirchoy(tea)
Tea is poured into boiling water, boiled milk is added and brought to a boil, then seasoned with butter and salt.
Sweets
The sweet table of Tajik cuisine is very specific, varied and extensive. Tajiks, it must be said, like other Muslim peoples (Arabs, Persians, Turks), do not know dessert as the final, final dish. Sweets, drinks and fruits, which on the European table complete any meal, in the East are consumed twice during meals, and sometimes three times - they are served before, and after, and during the meal. National pastries are very popular and tasty in Tajikistan - brushwood, puff pastries and, of course, halva. In the East you cannot do without it. Traditional sweets are crystal sugar (nabat), nishallo (a creamy mass of sugar, beaten egg whites and soap root), traditional candies (pichak).
Halwaitar(Liquid flour halva)
Slowly pour flour into heated lamb fat and fry, stirring until brown. Then add sugar syrup and mix. The finished halva is poured into plates. Then cool and cut. You can add nuts, almonds, pistachios, and vanillin to the halva.
4 Russian
II, -th, -th
1. rusѣ, ... and rus;. Russian language zaboni rusѣ; Russian culture Madaniyati Rus
2. ...and Russia, ...and kishvari rus; -Russian history of Tarikha Russia; Russian nature tabiati kishvari rus Russian oil ravgani zard; Russian stove ovens Rusi, otashdoni Rusi; Russian shirt kurtai rusi (kurtai urebgirebon); Russian boots muzai rusi (muzai soqdaroz)
5 Tajik
toҷikiki, ...and toҷik; Tajik language Zaboni Toҷiki; Tajik literature adabiyoti tohik
6 translator
m tarhumon, mutarҷim; explain yourself through an interpreter ba vositai tarhumon guftugu cardan
7 talk
2. simple. (rumour, rumors) ovoza, gapu gapcha, gapu kalocha
3. tarzi talaffuz (guftor); his dialect is not Russian, tarzi talaffuzi ӯ rusѣ nest
4. linguistic sheva, lakha; southern dialects of the Tajik language shevahoi kanubii zaboni tokiki
8 on
1. with wine (indicates the direction of action) ba, ba rui..., ba boloi...; bar; go to the street ba kucha raftan; sit down in your place ba choi khud nishastan; put ba rui miz guzoshtan on the table; stay out of my sight! ba nazaram nanamo!; to be offended by smb. az kase hafa shudan; answer to the question khavobi savol; subscription to newspapers ba gazetacho obunashavi
2. with wine. (when indicating a period) ba, dar, ba muddati..., baroi; work for tomorrow kor baroi fardo; see you the next day dar ruzi digar vokhurdan; stock up on firewood for the winter baroi zimieton gezum tayer-cardan; work for another whole week kor boz ba yak khaftai tamom merasad
3. with wine. (when indicating a quantitative difference, she-peni superiority or disadvantage): be five minutes late panҷ dakika der mondan; two years older do sol kalon; a month earlier, how can you do it? twenty rubles more bist som ziyodtar
4. with wine. (when denoting a multiplier or divisor) ba; divide into three ba se taksim cardan; multiply five by four pankhro ba chor zarb given; divide the ba do hissa taksim cardan into two parts; It's time to cut the cardan into pieces
5. with wine (when denoting a measure, quantity that defines the boundaries of something) ba; buy for ten rubles ba daҳ som kharidan; There will be enough ba hama merasad for everyone. pig (when designating a goal, purpose) ba; adopt batarbia giriftan; experience smth. on the strength of makhamiya chisero san-kidan; room for two people honai dukasa; lunch for five people hurok baroi pan kas
7. with wine (when denoting conditions, circumstances) bo; On an empty stomach, we dili nagor, we dili gurusna; badi istirokhat on a fresh head // (with words expressing emotional assessment events) baroi, ba; on the mountain ba badbakhti, badbakhtona; to my joy khushbakhton
8. with wine (when denoting a course of action) ba; trust smb. on the word ba qavli kase bovar cardan; speak from memory yodaki gap set, az yod guftan
9. with wine. (when denoting someone’s attribute) bo, ba; limp on one leg bayak sing langidan; dishonest dastash kalb, kadast
10. with sentence (when designating a place) dar, ba, ba boloi..., bar boloi..., darrui..., dar peshi...; live in the south dar kanub zindagi kardan; sit at a meeting of the dar makhlis nishastan; leave on the table ba boloi table monda raftan; on the feet boots dar boot belt // (corresponds to the preposition “in”) dar; in military service, dar hizmati harbi; the first worker in the village, betarin korkuni deha; longing in the heart dil hafa // (when denoting objects, persons in whose presence something is being done) gift of foot...; in public dar peshi mardum; before my eyes the gift of peshi nazari man; in peace and death is red last. margi bo yoron (bo doston) tui ast
11. with sentence (to the question “when”) gift, gift vakti...; during the holidays dar vakti ta'til; that week dar haftai oyanda; these days dar khamin ruzho; in our memory, dar hotiri (dar yodi) mo
12. with sentence (when designating a vehicle) bo; fly on a plane bo plane paridan; sail on the boat Bo Kishty Raftan; boat ride bo kaik sayr cardan
13. with sentence; (when denoting a course of action): chorhezza-non at full gallop; on the run davon, davon-davon; on the fly 1) dar aini parvoz, parvozku-non 2) transfer. yakbora, darhol, tez; he grasps my thoughts on the fly ӯ ba fikri man darhol pai mebarad
14. with sentence (through) gift, bo; fry in oil dar ravgan biryong cardan
15. with sentence (when designating a device, property, state) gdor; wagon on springs wagons with springs; spring mattress mattresses springador 1
6. with sentence in combination with v.: play the piano piano navokhtan; speak Russian bo zaboni rusy gap given; translate the book into Tajik language kitobro ba [zaboni] toҷikiki tarҷima cardan; read freely on English ba zaboni anglisi bemalol hondan 1
7. with sentence (when denoting being in a certain state) gift; stand on the clock dar posboni istodan, karovuli kardan for what [really] (no matter how, although very much) har chand ki, agar chande
particle in meaning tale decomposition ma, mana; na, take ma, gir; on you the book mana ba tu kitob these (you) [and] on! ana!, obbo!, ana halos!; on you! ana inro bin!; ana halos!, obbo!
particle: no matter what hele ki boshad, har nave ki bo-shad; whoever is kase ki (ki ki) boshad, har ki boshad, har kas; whatever beads are, kudo, nihoyat da-rakha, guzaro
prefix
1. prefix, ki baroi sokhtani fe'l va ismhoi fe'li kor farmuda shuda, ma'nohoi zerinro ifoda mekunad: 1) ravona shudani amal ba sathi subject - run David baromadan, David rui chizero pushondan; fly parida omada hamla ovardan; run into barkhurdan, duchor shudan; daraftodan; run over barkhurdan 2) boloi item guzoshtan - wind pechondan; sew az rӯy dӯkhtan, dӯkhta chaspondan 3) ba ҷo ovardani amal dar satҳi chise - freeze qirav bastan; yah bastan (cardan) 4) puri, az had ziyod budani amal - say beads gap given, laqidan; bake pukhtan, pukhta tayer cardan; dung beads kashonda ovardan; salt namak (shur) cardan, dar namak hobondan; heat garm kardan, tafsondan 5) dar fe'lhoi bo "-sya" tamom meshudagi - sershavi, purra kanoat kardani shakhsi amalkunanda - chat hub gap zada giriftan; get enough beads (hub) kor kardan 6) dar fe'lҳoi dori suffixҳoi “iva”, “yva”, “sva” - sustshavi, andak ruy dodani amal - chant zamzama kardan; whistle past-past khushtak kashidan 7) baroi sokhtani namudi mutlaki fe'l hizmat mekunad - write navishta tamom cardan, navishta shudan; draw kashidan, surat kashidan
2. baroi sokhtani sifatu ismhoi doroi ma'noi zerin kor farmuda meshavad: boloi chise mavhudbuda - sleeve ruiostini; peshgir breastplate
3. baroi sokhtani zarfho kor farmuda shuda, darachai oli, haddi nikoi va alomati chizero ifoda mekunad - tightly beads sakht; pile of beads qiddi
9 ornament
m.,. nakshch, hum, gulshori, nakshu nigor; ancient Russian ornament nakshu nigori kadymii rusi.
10 pioneer
m matbaachii yakum(in), asosguzori kitobchopkuni; Russian pioneer Ivan Fedorov matbaachii yakumi(ni) rus Ivan Fedorov
11 translate
1. someone_guzarondan; gg. children across the street kodakonro az heap guzarondan
2. someone or something guzarondan, kuchondan; transfer the institution to another building muassisaro ba binoi digar kuchondan; move the train to a siding trainro ba rohi eҳtiyoti guzarondan // what (move) ovardan; move the clock hand forward acrabaki soatro pesh ovardan
3. someone or something guzarondan, tain cardan; transfer to a new position ba vazifai nav tain kardan; transfer the student to the seventh grade talabaro ba sinfi haftum guzarondan; transfer the enterprise to self-financing korkhonaro ba hisobi hogagi guzarondan; transfer the plant to a seven-hour working day
4. that ravona cardan, nigarondan, dukhtan; move your gaze from one picture to another az yak surat chashm kanda ba digare dukhtan what is peren. gardondan, ravona cardan; move the conversation to another topic soҳbatro ba mavzui digar gardondan
5. that guzarondan, dodan, supurdan; transfer savings to son puli pasandozro ba nomi pisar guzarondan o. that firistodan, ravona cardan; transfer money by telegraph pullro ba vositai telegraph firistodan
7. that tarhuma cardan; translate a book from Tajik into Russian Kitobro az toҷiki ba rusѣ tarhuma kardan
8. that gardondan; convert into metric measures
9. that nuskha bardoshtan, kuchondan; translate drawing by nuskhai rasmro bardoshtan
10. someone or something nest cardan, bargam set, kushtan; translate mice mushhoro nest gimbal
11. what's the decomposition? (waste) bekora sarf cardan, behuda harҷ (isrof) cardan \take a breath (breathing) 1) nafas growth cardan 2) dam giriftan
12 translator
13 get better
1. hatoi (sakhvi, galati) khudro durust (isloҳ, tasҳеҳ) cardan, ishtiboҳro az miyon bardoshtan; the translator has recovered Mutarhim Khatoi Khudro Durust Kard
2. behtar shudan; his affairs got better korhoi ӯ betar shudand
3. durust (sichat) shudan, shifo (ofiyat) yoftan; the patient recovered bemor sihat eft, bemor durust shud
4. farbekh shudan, gusht giriftan
14 colloquial
in different meaning guftuguy, ...and guftuguy; Tajik spoken language zaboni guftuguii toҷikiki
15 Russian
zani (dukhtari) rus, ruszanak, rusdukhtar
w raksi rusѣ va musiqii on russian plural. Russian Russian
16 free
1. ozodone, mustaquilon; he keeps himself freely wai ozodona raftor mekunad, ӯ betaqaluf ast
2. vase, kushod, farokh; the suit sits on him loosely suit Vasya ast
3. ba osoni, hub; he speaks Russian fluently wai ba rusi bemalol gap mezanad
4. (without support) let’s breathe freely like that
17 dictionary
1. lugat, kitobi lugat, farhang, komus; Russian- Tajik dictionary lugati rusѣ-toҷiki; explanatory dictionary lugati tafsir; encyclopedic dictionary lugati encyclopedia; pocket dictionary lugati kisagi
2. lugat, vocabulary, kalimaho; Russian language dictionary Lugati Zaboni Rusi
18 poplar
m safedor; silver poplar cadusafedor; pyramidal poplar darakhti ar-ar; poplar Tajik Rome; trembling poplar khavr; \poplar blanca hadang
19 university
m university; Tajik state university University of Davlatia Tojikiston
Tajikistan, the most ancient state, which every year is gaining more and more attention among tourists from all over the world. And it's not strange. Here everyone can find for themselves what they love most about tourism. There are ancient sights here: monuments of Sogdiana and ancient cities on the Silk Road. In addition, in Tajikistan you can climb the incredible Pamir mountains, take healing thermal baths, and taste Tajik cuisine. There is everything for an active or relaxing holiday. It would seem that nothing can stop you from having a good vacation. But there is one point that can still have an unpleasant effect on your journey - the language barrier.
To prevent this problem from bringing you any discomfort, we would like to present to your attention an excellent Russian-Tajik phrasebook. It is freely available on our website. You can download it or print it directly from the site, and it's all completely free. For greater convenience, the phrasebook is divided into topics that you will need during your trip.
Polite addresses
| Good morning | Subh ba khair! / Assalomu alaikum |
| Good afternoon | Assalomu alaikum |
| Good evening | Assalomu alaikum |
| Hello | Salom! / Assalom! |
| Good night | Shabi khush! |
| Bye. | Hair |
| Goodbye/See you soon. | That's a bozdid |
| Good luck! | Barori kor! |
| My name is... | Nomi man. . . |
| I came from Russia. | Man az Rusiya omadaam. |
| This is Mr... | In kas chanobi... |
| This is Mrs... | In kas honumi... |
| How are you doing? | Korhoyaton whose hell? |
| Everything is fine. What about you? | Hub. Az noise pursem? |
| Bon appetit! | Ishtikhoi sof / volume! |
| Be healthy! | Salomat boshed! |
At the hotel
| Registration (administrator). | Sabt / Mamuriyat |
| Do you have any rooms available? | khuchrai holy dored? |
| Single room? | khuchra baroi yak kas/nafar |
| Double room? | khuchra baroi do kas/nafar |
| I would like to reserve a room. | Man khuchra giriftaniam. |
| With bath / With shower. | Bo hammokhona |
| Not very expensive. | Na onkadar kimat |
| For one night. | Baroi yak shab |
| For one week. | Baroi yak hafta |
| How much does a room cost per night per person? | Narhi yak sabbath baroi yak kas chand pul / somon ast? |
| I'll pay in cash. | Man bullets nakd mediham. |
| I need an iron. | Ba man darzmol lozim ast. |
| The light doesn't work. | Charog kor mekunad. |
| Something happened to the shower. | Hamm / Dush kor hintunad. |
| Something happened to the phone. | Telephone cos nest |
| Please wake me up at 8 o'clock. | Iltimos/Lutfan, maro soati hasht bedor kuned. |
| Please order a taxi for ten o'clock. | Iltimos/Lutfan, ba man taksiro ba soati dah farmoed. |
At the station
Walking around the city
Questions and requests
Currency transactions
At customs
| Here is my passport and customs declaration. | In shinosnoma va elomiyai gumrukii man |
| This is my baggage. | In bori man |
| This is a private trip. | In safari shakhsy ast. |
| This is a business trip. | In safari kory ast. |
| This is a tourist trip. | In safari tourist ast. |
| I'm traveling as part of a tour group. | Man dar guruhi turiston safar mekunam |
| Sorry, I don't understand. | Bubakhshed, man namefahmam. |
| I need a translator. | Ba man tarchumon lozim ast. |
| Call the group leader. | Sardori gurukhro cheg zaned. |
| They greet me. | Maro peshvoz megirand. |
| Customs. | Gumruk |
| I have nothing to declare. | Man chise baroi elomiya nadar. |
| These are items for personal use. | In chizkhoi shakhsiyi man. |
| This is a gift. | In tuhfa ast. |
| They are gifts. | Inho tuhfaand. |
Numerals
In the store
| I'm watching | Man fakat dida istodam. |
| Show me this please | Ba man inro nishon dikhed, iltimos |
| I would like … | Man mehostam, ki... |
| Give it to me please | Inro ba man dikhed, iltimos |
| How much does it cost? | In chand pul ast? |
| I'll take it | Man inro megiram |
| Please write the price | Iltimos, narkhashro hung |
| It's too expensive | In beads kimat ast |
| Can I try this on? | Man metavonam inro pushida binam? |
| Where is the fitting room (room)? | Inro dar kucho metavonam pushida binam? |
| This is not enough for me | In baroi man hurd |
| It's too big for me | In baroi man kalon |
| This suits me | In baroi man meshawad |
| Do you have anything more? | Kalontarash hast? |
Common phrases
In a taxi
| Where can I get a taxi? | Man az kucho metavonam taxi giram? |
| Call a taxi please | Taksiro cheg zaned, iltimos |
| How much does it cost to get to...? | That...chand pul meshawad? |
| At this address please! | Ba in cho bared, iltimos |
| Take me... | Maro ba... bared. |
| Take me to the airport. | Maro ba airport bared |
| Take me to the train station. | Maro ba stations rohi ohan bared |
| Take me to the hotel... | Maro ba mekhmonkhonai ... bared |
| Take me to a good hotel. | Maro ba yagon mekhmonhonai khub bared. |
| Take me to an inexpensive hotel. | Maro ba yagon mehmonhonai arzon bared. |
| Take me to the city center. | Maro ba Markazi Shahr Bared. |
| Left | Ba chap |
| Right | Ba height |
| I need to go back. | Man boyad bozgardam. |
| Stop here, please. | hamin cho isted. |
| How much do I owe? | Ba shumo chand pul / sum / somon dikham? |
| Could you wait for me? | Metavoned maro intizor shaved, iltimos? |
Emergencies
Search for mutual understanding - this topic includes phrases that will help you find common language with the local population, for example, you can ask a person if he speaks English, ask him to write the address of a particular place, etc.
Greetings and politeness formulas - with the help of these phrases you can show your communication culture: say hello, wish Have a good day and good night, introduce yourself and say where you're from, and much more.
Hotel - a list of phrases and words that will help you check in or check out of the hotel, as well as feel comfortable there during your stay.
At the station - a list of phrases that are necessary and often used at bus and railway stations.
Orientation in the city - all the words that will be useful to you while walking through one of the cities of Tajikistan.
Money exchange - phrases with which you can make a currency exchange, find out where the nearest bank is, what the cost of currency exchange is, and so on.
Passport control and customs - words that will help you explain what your purpose of travel to Tajikistan is, where exactly you are going, and many other words that will help you get through customs and passport control.
Shopping - by opening this topic in the Russian-Tajik phrasebook, you can easily make any purchases without feeling a language barrier between you and the seller.
Standard requests - if you need to ask for something in Tajik, this topic will help you with that.
Taxi - phrases that will help you take a taxi, explain where you need to go and find out how much this or that route you need will cost.
Emergencies are an important topic that will help you choose the right words in emergency situations. Call an ambulance, police, etc.
Numbers, counting – a section in which you will find translations of numbers from Russian into Tajik.
The Tajik diet is based on bread in the form of flatbreads, which are baked in special clay ovens (tanurs), various cereals, as well as a variety of dairy products: ghee, dry cheese (kurut) and curd cheese (paneer). Noodles, manti, and rice dishes are ubiquitous; Vegetable oil (including cottonseed oil), vegetables and fruits are widely used. The meat eaten is lamb and beef, often stewed with noodles or less often with potatoes.
Festive traditional treat Lowland Tajiks have pilaf, mountain Tajiks have lamb soup (shurbo). National sweets: halva, crystalline sugar (nabot), nishallo (creamy mass of sugar, beaten egg whites and soap root), candy (parvarda). They prefer green tea; in the cold season they drink black tea.
Recipes of Tajik cuisine. Dishes for the holidays. National New Year's recipes.
First courses:
- Oshi suyuk (bean and noodle soup)
- Oshi tupa (meat noodle soup)
- Barak - “Shurpo Pamir” (shurpa soup with dumplings and fried meat)
- Mastobai turushak (soup with meatballs)
- Barak “Shurpo-Vakhsh” (soup with dumplings)
- Barak-shurpo “Tajikistan” (soup with dumplings)
- Khomshurboy nakhudi (meat soup with peas)
- Nakhud shurbo (pea soup)
- Khomshurbo (meat soup with vegetables)
- Shalgam shurbo
- Ugroi gelakdor
- Macaron shurbo
- Mastobai gelakdor
- Kadushurbo
- Gelakshurbo
- Shurboy gushti namaki
- Kabuti shurbo (green cabbage soup)
- Turshakshurbo (sorrel soup)
- Dulmashurbo (soup stuffed with sweet peppers)
- Karamshurbo (soup with fresh cabbage)
- Lubiyoshurbo (meat soup with beans)
- Shurboyi zirbon (fried meat soup)
- Moshubirinch (meat soup with mung bean and rice)
- Dugobi gushti (meat okroshka with sour milk or kefir)
- Dugobi kabud (vegetable okroshka with sour milk or kefir)
- Dugobi kabud (vegetable okroshka with potatoes in sour milk or kefir)
Main dishes:
- Fried cabbage rolls
- Pumpkin fritters
- Boiled pumpkin
- Meat julienne
- Asian style meat
- Kavurdag - Tajik roast
- Murgkabob - roast chicken
- Kabob "Vakhsh"
- Kabob - Chormahz "Lola"
- Tajik pilaf
- Pilaf with meatballs
- Pilaf with raisins - palavi mavisdor
- Tugrama pilaf
- Postdunba pilaf
- Pilaf with dulma
- Ugro pilaf
- Macaron palav - pilaf with pasta
- Shawla (rice porridge with meat)
- Shavlai Kadudor (rice porridge with meat and pumpkin)
- Shavlai Kadudor (milk rice porridge with pumpkin)
- Shish kebab in Tajik style
- Amateur shashlik
- Shish kebab in a cauldron
- Liver kebab
- Kidney kebab
- Chopped kebab
- Sihkabobi tobagi (shish kebab in a frying pan)
- Sihkabobi boogi (steamed kebab)
- Kabob "Lazzat" (roast tail and tripe)
- Kabob "Pamir" (meat stewed in Pamir style)
- Kabobi damkhurda (meat in its own juices)
- Lula kebab (fried meat sausages)
Salads and appetizers:
- Salad “Sabzavot”
- Salad "Sayokhat"
- Tomatoes in Nurek style
- Buttermilk salad
- Vinaigrette “Navruz”
- Salad "Jubilee"
- Salad "Tajikistan"
- Pumpkin salad
- Fresh cucumber salad
- Radish salad
- Fresh tomato salad
- Green onion salad with sour milk
- Tomato and cucumber salad
- Onion salad
- Fried eggplant
- Baked beet caviar
- Eggplant caviar
- Zucchini caviar
Dough dishes and desserts:
- Manti "Tajikistan"
- Lakhchak
- Lagman "Vakhsh"
- Lagman "Farogat"
- Lagman "Rohat"
- Tajik flatbread “Obi non”
- Flatbread "Gizhda"
- Flatbreads made from jugar flour - Zagora
- Shirmol flatbreads
- Flatbread "Fatyr"
- Flatbread "Kulcha"
- Corn and wheat flour tortillas
- Flatbread with sour milk
- Meat flatbreads - noni gushtdor
- Puff pastries - katlama
- Flatbread with cracklings - noni chazdor
- Pancakes - chalpak
- Sambusa alafi - samsa with greens
- Sambusa gushgizhda - samsa with meat
- Sambusa kadugi - samsa with pumpkin
- Sambusa waraki - puff samsa
- Sambusa handon - belyashi with meat
- Nushok “Tuhfai tabiat”. Recipe
- Sugar halva with flour - pashmak
- Sugar halva
- Halvaitar - flour halva
- Gozinaki with nuts
- Nishallo
- Kandolat
National drinks:
- Drink "Raykhon"
- Drink "Sunny"
- Drink "Fairy Tale"
- Grape sorbet
- Cherry sorbet
- Pomegranate sherbet
- Strawberry sorbet
- Apricot or apricot sorbet
- Lemon sherbet
Tajiks are rightfully proud of their national cuisine and consider it one of the most attractive factors for the development of tourism. The culinary art of the Tajik people has been formed over many centuries under the influence of the rich history of the region. The semi-nomadic lifestyle involves an abundance of meat and flour dishes.
Of course, the national cuisine of Tajiks is similar to that of other Central Asian countries, but it still has its own characteristics, expressed in cooking techniques, food processing and, of course, taste. We will give you a short tour of Tajik national cuisine and introduce you to the main dishes so that your culinary choice is informed.
Meat dishes are mainly prepared from lamb and goat. Tajiks, like Muslims, do not eat pork at all. Horse meat is very popular. They make kazy sausage from it. Before cooking, meat is always pre-fried until golden brown. This is how the dish acquires a unique aroma. Meat dishes are more commonly considered to be second courses: kebabs, kabob, cabbage rolls, roasts, poultry and game.
Kebabs in Tajik cuisine are excellent. There are several varieties: ground (from minced meat), lumpy, vegetable. They are often prepared from lamb, but also from beef. But be sure to use fat tail fat.
The signature pilaf in Tajik is ugro-pilaf.
In addition to pilaf, porridge with meat is also very popular.
Get ready for the fact that most Tajik dishes are generously seasoned with onions, spices, herbs, and sour milk (katyk). Spices are widely used: red pepper, cumin, barberry, anise, saffron, etc. Spicy greens (cilantro, dill, parsley, mint, raichon, green onions, sorrel, etc.) in crushed form are added to salads, first and second courses, as well as sour milk (ayran), which is used to wash down meat dishes.
Flour products are also very popular among Tajiks. Women skillfully prepare flatbreads, lagman, ugro, sambusa, brushwood, etc. The housewives produce the finest dough. And the finished product simply melts in your mouth. Tajiks use unleavened and yeast dough to prepare flour dishes. Traditional Tajik bread is flatbread. They are prepared from yeast simple and rich, unleavened simple and rich dough. The flatbreads are baked in tandoors - clay ovens using firewood. Flour dishes include meat, vegetables, herbs, spices, dairy products, and eggs. Meat and flour dishes are manti, all kinds of noodles with meat (shima, lagman), pies with minced meat (sambusa). There is a special dish in Tajik cuisine - khushan (Tajik manti with chickpeas). Dough and meat are combined - shima and manpar.
Soups in Tajik cuisine are very thick, rich, with the aroma of spicy spices. Tajik housewives season their soups with fresh tomatoes, as well as fermented milk products. Such as Suzma, Katyk, Kaimak, Kurut.
Tajiks prepare soups mainly with meat or bone broth or by pre-frying finely chopped meat, less often with milk or vegetable broth. The most popular soups are shurbo and ugro. In Tajik cuisine, it is customary to add red pepper, barberry, anise, and saffron to soups. From spicy greens - cilantro, dill, parsley, mint, raichon, green onions, sorrel - chopped. Tajiks serve soups in special dishes: kasahs, bowls, round and oval deep dishes - tavaks. Clay and ceramic dishes are especially valued. The soup stays hot in it for a long time.
Vegetables and herbs are present in almost every Tajik dish. How could it be otherwise, because all this has been growing here since time immemorial. The hospitable Tajik owner picks juicy tomatoes, cucumbers, radishes, and aromatic herbs straight from the garden. The markets are full of eggplants, onions, zucchini, peppers, carrots, garlic, beans, potatoes, and fresh fruits. Yes, the list can be endless. All this grows in abundance under the hot Tajik sun. Hence such variety on the dastarkhan (dining table). Before the main course, Tajiks always treat guests to vegetable appetizers or salads of young radishes, tomatoes, cucumbers, radishes, rhubarb, dill, parsley, raichon, cilantro, etc.
The favorite drink of Tajiks is green tea. Drinking tea has already become a kind of ritual here. Not a single reception of guests, not a single friendly meeting or conversation is complete without a bowl of this hot drink. Even lunch begins with tea. Bowls of tea are served on trays. In Tajikistan, green tea is drunk mainly in the summer, while black tea is drunk everywhere in the winter. By the way, tea in Central Asia is consumed without sugar. Other typical drinks prepared for the table include sorbets - fruit infusions with sugar. Tea with milk is called “shirchay”.
The sweet table of Tajik cuisine is very specific, varied and extensive. Tajiks, it must be said, like other Muslim peoples (Arabs, Persians, Turks), do not know dessert as the final, final dish. Sweets, drinks and fruits, which on the European table complete any meal, in the East are consumed twice during meals, and sometimes three times - they are served before, and after, and during the meal. National pastries are very popular and tasty in Tajikistan - brushwood, puff pastries and, of course, halva. In the East you cannot do without it. Traditional sweets are crystalline sugar (nabat), nishallo (a creamy mass of sugar, beaten egg whites and soap root), traditional candies (pichak).
