One of the oldest states in the world, colorful, hot and mysterious Tajikistan is rapidly winning an increasing flow of tourists from the CIS countries. The reasons for this are obvious: there are a lot of ancient attractions here - for example, the monuments of the Zoroastrian civilization of Sogdiana and the fabulous cities of the Great Silk Road, the richest opportunities for climbing - the Pamir mountain region, the famous Peak of Communism and a lot of secondary, but no less interesting peaks, healing thermal springs , finally, a varied and very tasty cuisine (pilaf! pilaf! pilaf!) and colorful cotton robes and skullcaps that are dear to the heart. No visa and only 4 hours on the road - and now you are already in the heart of the Ancient...

Tajik pilaf with cabbage rolls

This pilaf is prepared with grape cabbage rolls. A very unusual recipe, but the guests are always delighted, and this is an indicator.

Rice - 300 g
Minced meat (lamb) - 400 g
Onions - 2 pcs.
Garlic (head) - 1 pc.
Grape leaf - 12 pcs
Carrots - 1 pc.
Saffron - 1 tbsp. l.
Zira - 1 tbsp. l.
Allspice (to taste)

We will prepare Tajik pilaf from Italica round grain rice.
Rinse the rice thoroughly. The last water should remain clear. Pour salted water over the rice, add a pinch of salt and leave for 1 hour. A small technological feature of the preparation of Tajik pilaf is that before placing the rice in a cauldron, the rice is soaked for 1-2 hours in warm salted water, which speeds up the cooking.

About UZBEK cuisine

National Uzbek cuisine has a deep history: it is very closely connected with the culture of the Uzbek people, languages ​​and national traditions. The geographic proximity of the Uzbeks with sedentary and nomadic peoples had a huge influence on the diversity and originality of the dish. At the same time, the enrichment of their own culinary traditions due to the influence of neighboring cultures (for example, Persian-Tajik) had a profound impact on the diversity and richness dishes. The origins of many of them have common roots with traditional, classic Asian dishes such as pilaf, lagman, manti and many others. However, Uzbekistan has its own significant peculiarities in the preparation of these dishes, as well as its own completely unique dishes.

About UZBEK cuisine

National Uzbek cuisine has a deep history: it is very closely connected with the culture of the Uzbek people, language and national traditions. The geographic proximity of the Uzbeks to sedentary and nomadic peoples had a huge impact on the variety and originality of dishes. At the same time, the enrichment of their own culinary traditions due to the influence of neighboring cultures (for example, Persian-Tajik) had a profound impact on the variety and richness of dishes. The origins of many of them have common roots with traditional, classic Asian dishes such as pilaf, lagman, manti and many others. However, Uzbekistan has its own significant features of preparing these dishes, as well as its own...

Tajik pilaf "Dushanbe"

Tajik cuisine is very diverse, but this dish is beyond competition. This is an ancient version of pilaf that has survived to this day. It is prepared all year round, especially at weddings. Recipe from the book by Hakim Ganiev

Beef - 500 g
Carrots - 300 g
Onion - 100 g
Rice (Italica variety) - 350 g
Vegetable oil (or fat) - 100 g
Zira - 2 g
Barberry - 2 g
Salt - 6 g
Chickpeas - 40 g
Water - 1 glass.
Greens (green onions, parsley and dill for serving)

The ingredients in the recipe were for 12 servings. My cauldron is small, so I reduced the quantity to 4 servings.
Let `s start? First, you need to rinse and soak the chickpeas 4-5 hours before preparing the pilaf. Better, of course, on...

Drink “Orom” / Tajik cuisine

barberry 4 tbsp. spoons
2 sprigs purple basil
lemons 1 piece
sugar 4 tbsp. spoons
water 3/2 cup

Cooking method:
Rinse barberries, basil and lemon. Pour boiling water over the barberry and cook at low boil for 3 minutes, then add the juice squeezed from the lemon, sugar and cook for another 2-3 minutes. Place basil leaves separated from the stems into the finished drink.
Serve chilled.

Drink “Romit” / Tajik cuisine

hawthorn 1 cup
sugar 4 tbsp. spoons
citric acid 1 pinch
cherry juice 2 tbsp. spoons
water 4 glasses

Cooking method:
Sort the hawthorn fruits, rinse, add boiling water and cook at low boil for 30–40 minutes, then strain the broth, add sugar, citric acid, cherry juice and boil for another 1–2 minutes.
Serve the drink chilled.
© Central Asian and Transcaucasian cuisines

Samsa with pumpkin

Samsa are small triangular-shaped pies made from unleavened dough, baked in a tandoor, typical of Uzbek and Tajik cuisine. Similar pies with a similar name, samosa, are also made in India, albeit from a different dough and filled with potatoes and green peas. Samsa is most often baked with chopped lamb, but samsa with pumpkin is also very popular.

For minced meat:
400 g pumpkin pulp
50 g lamb tail fat
2 medium onions
1 tbsp. l. Sahara
3 tbsp. l. ghee
salt, black pepper
Start cooking 6-7 hours before serving

500 g (3 cups) flour
1 egg
200 ml water
2 tbsp. l. butter
salt

COOKING METHOD
Sift the flour into a bowl, whisk the egg and water and...

Appetizer "Susamyr"

A dish from Kyrgyz and Tajik cuisine, although it has long become native to us, because liver is very healthy!

Chicken liver - 500 g
Onions - 2 pcs.
Vegetable oil - 2-3 tbsp. l.
Sour cream - 200 g
Hard cheese - 100 g
Salt
Greenery
Wheat flour - 1.5 tbsp. l.
Black pepper

Fry the onion in oil, add the liver, cook for 10 minutes.
Dilute sour cream with 2 tbsp. water, put on fire, salt and pepper, add flour and heat. Place the liver in pots, pour in sour cream sauce, sprinkle with grated cheese.
Place in the oven until golden brown.

Serve the finished dish with herbs!

Mastoba / Tajik cuisine

Ingredients
lamb 400 grams
rice 120 grams
onions 2 pieces
potatoes 4 pieces
1 carrot
turnip 150 grams
1 tomato
broth 1000 milliliters
tail fat 40 grams
spices
salt
kefir
greenery

COOKING METHOD
Cut the lamb into pieces of 20-25 grams. Cut the onions and carrots into thin strips, turnips and potatoes into large cubes. Sort and wash the rice.

Fry the lamb in highly heated fat tail fat until golden brown. Add onions, carrots and turnips. Fry over low heat for 15 minutes. Add fresh tomatoes or tomato paste. Fry for another five minutes.

Fill the lamb with water or broth. Bring to a boil. Lay out the rice. Simmer over low heat for 12-15 minutes. Add potatoes. Cook for 15-20 minutes. Salt and add spices to taste five minutes before cooking.

Serve matoba. Season with kefir or katyk. Sprinkle with chopped herbs. Bon appetit!

Tajik pilaf

Ingredients:
1 part rice
1 part meat (lamb, beef, poultry),
1 part onion
1 part carrot,
vegetable oil,
salt

Cooking method:
There are fundamental points that need to be taken into account when preparing pilaf. So, we prepare pilaf in two stages - zirvak and the pilaf itself. You need to understand that in the zirvak we must put everything we want to see in the pilaf except rice (meat, onions, carrots are the main components, garlic, pepper, raisins, quince, apricot, barberry - optional). After preparing zirvak, you can set it aside for an hour or a day, and then quickly prepare pilaf. It is difficult to cook pilaf in thin-walled dishes because they do not accumulate heat, so it is best to use a cast iron cauldron or...

Kaurmoshurbo / Tajik cuisine

lamb 1/2 kilogram
potatoes 750 grams
carrots 250 grams
onion 150 grams
tomatoes 200 grams
sweet pepper 2 pieces
water 2 liters
greens 1 bunch
lamb fat 60 grams
salt to taste
ground black pepper to taste

Cooking method:
Cut the meat into pieces, onions and carrots into strips, tomatoes, potatoes and peppers into slices.
Fry the meat until golden brown, add onions and carrots and fry for 5-6 minutes, then add tomatoes and fry for another 1-2 minutes. Then pour in water, bring the mixture to a boil, and simmer for 15 minutes. Add potatoes and peppers to the soup and simmer for another 25-30 minutes. When serving, sprinkle the soup with chopped herbs.

Drink “Karatag” / Tajik cuisine

lemons 1 piece
quince 2 pieces
barberry 3 teaspoons
sugar 4 tbsp. spoons
water 3/2 cup

Cooking method:
Sort the barberries, rinse, pour boiling water, boil at low boil for 3 minutes, add sugar, sliced ​​quince, squeezed lemon juice and cook for another 2-3 minutes.
Serve the drink chilled.

Dumplings with chickpeas / Tajik cuisine

Ingredients:
peas - 1 cup
lamb tail - 40 g
onions - 3 pcs.
sour cream - 4 tbsp. spoons
dill greens - 1 bunch

wheat flour - 2 cups
egg - 1 pc.
salt - 1/4 teaspoon
water - 1/2 cup

Cooking method:
To make minced meat, sort out the peas, rinse 2-3 times, soak in cold water for 5-8 hours, then drain the water. Pour water over the peas again so that it covers them with a layer of 1 cm, and boil over low heat for 40–50 minutes.
Peel the onion, finely chop it and sauté into some lard. Combine onions and peas, add lamb fat cut into small cubes, season with salt and pepper.

Prepare the dough as for dumplings, roll out into a layer 2 mm thick and cut into diamonds 5x5cm. Place minced meat on the diamonds and pinch the dumplings in the shape of triangles. Boil the dumplings in salted water until they float.

When serving, sprinkle the dish with finely chopped herbs and pour sour cream over it.

Salad "Gissar" / Tajik cuisine

Ingredients:
boiled lamb pulp - 300 g
boiled potatoes - 3 pcs.
boiled carrots - 2 pcs.
red onion - 1 head
cucumber - 1 pc.
sour cream - 100 g
boiled egg - 1 pc.
dill greens - 1 bunch
parsley - 1/2 bunch
ground black pepper
salt

Cooking method:
1. Cut the meat, potatoes and carrots into thin slices, and the onion into half rings. 2. Peel the cucumber and cut into thin slices. Finely chop the greens. 3. Mix the prepared vegetables and meat, add salt and pepper and place in a heap in a salad bowl. 4. Pour sour cream over the salad, sprinkle with herbs, decorate with slices of boiled egg and serve.

Salad “Gissar” / Tajik cuisine

Ingredients:
boiled lamb - 300 gr.
carrots - 2 pcs.
potatoes - 3 pcs.
cucumber - 1 pc.
onions - 1 pc.
egg - 1 pc.
dill greens - 1 bunch
parsley - 1/2 bunch
sour cream - 2 cups
ground black pepper, salt to taste

Cooking method:
Boil potatoes and carrots in their skins until tender, peel and cut into small slices.

Peel the cucumber and cut into thin slices, the onion into half rings.

Cut the meat into slices.

Combine the prepared products, add salt, pepper, mix and place in a heap in a salad bowl.

Pour sour cream over the salad, decorate with cucumber slices and hard-boiled egg slices, sprinkle with finely chopped herbs.

Salad “Anzob” / Tajik cuisine

Ingredients:
boiled beef - 300 g
radishes - 8 pcs.
beets - 1 pc.
canned green peas - 4 tbsp. spoons
eggs - 3 pcs.
green onions - 1/2 bunch
dill greens - 1/2 bunch
raikhon greens - 5 sprigs
green cilantro - 3 sprigs
vinegar 3% - 1 tbsp. spoon
cottonseed oil - 2 tbsp. spoons
ground black pepper - 1/2 teaspoon
ground red pepper - 1 pinch
salt to taste

Cooking method:
Peel the radishes and beets and cut into small slices, cut the meat into small cubes, finely chop the onion, dill and raikhon.
To make the dressing, combine oil, vinegar, pepper and salt and whisk lightly. Combine the prepared products, add green peas, dressing and mix thoroughly.

Serve the finished dish in a salad bowl, garnished with slices of hard-boiled eggs and sprigs of cilantro.

Shurbo “Orom” (shurpa with meatballs) / Tajik cuisine

Ingredients:
lamb bones - 800 g
water - 1.5 l
chickpeas - 2 tbsp. spoons
potatoes - 3 pcs.
onions - 2 pcs.
rhubarb - 6-8 stems
green cilantro and dill - 1/2 bunch each
ground black pepper, salt to taste
lamb (cutlet meat) - 300 g
rice - 2 tbsp. spoons
onion - 1 pc.
ground black pepper, salt to taste

Cooking method:
Prepare bone broth as described in the previous recipe.
For the meatballs, rinse the lamb, cut off the membranes and tendons, cut into pieces and mince the meat together with the peeled onions. Add washed rice, salt, pepper to the minced meat, mix well and form round meatballs the size of a walnut.

Sort the chickpeas, rinse 2-3 times in a warm...

Festive pilaf "Oshi palov"

Rice - 500 g
Beef - 500 g
White onion - 500 g
Carrots (not very sweet) - 500 g
Vegetable oil - 150 ml
Zira (to taste) - 1 tsp.
Saffron (a pinch of threads)
Barberry - 1 tbsp. l.
Chickpeas (pre-soak in cold water for 12 hours) - 1/2 cup.

To prepare pilaf I use aromatic white rice “Basmati” from Mistral.

One of the features in Tajik cuisine is the strong heating of oil. I put the cauldron (I use a thick-bottomed saucepan) on low heat, pour in the oil and wait 15-20 minutes until white smoke appears. You should absolutely not place a cauldron with oil on a high flame.

I prepare the ingredients: I chop the onion (1/3 part) coarsely, the rest - smaller, I cut the carrots long...

Download: samouchtadjickogo1993.djvu

M. MAXADOB
SELF-TUTORIAL OF THE TAJIK LANGUAGE
DUSHANBE MAORIF 1993
M-36
BBK 81.2 Taj-4
MAKHADOV M.
Self-instruction manual of the Tajik language. - Dushanbe: Maorif 1993.
ISBN-5-670-00497-3

The book is equipped with simple colloquial texts and a Russian-Tajik dictionary.
Intended for those who want to learn the Tajik language on their own, as well as for teachers of the Tajik language in Russian schools.
BBK 81. 2 Taj-4 Editor A. Abrori
4306010000-595
M-- -33-93
M 504(12)-92
ISBN 5-670-00214-8
(Є) Makhadov M., 1993
2
PREFACE
This textbook, “Tajik Language Self-Teacher,” has been compiled for those who do not know or have poor command of the Tajik language. It consists of twenty lessons.
Basic data on the phonetics of the Tajik language in comparison with the sounds of the Russian language are given in a condensed form in the first lesson. The remaining nineteen lessons are devoted to the most common grammatical forms of everyday speech.
Each lesson is designed to last four to five hours. The educational material is structured in such a way as to facilitate the assimilation of the peculiarities of the Tajik spoken language. Grammar rules and forms are given freely and in the form of tables.
In order to quickly and effectively master the material, each lesson is equipped with tasks, exercises and a dictionary.
The self-instruction book includes short conversational texts on topics such as “Meeting”, “At the market”, “In a restaurant”, “In a hotel”, as well as scientific, educational and artistic texts. It introduces the most common aphorisms of the Tajik language and their Russian equivalents.
At the end of the manual, samples of some documents are given (application, certificate, power of attorney, deed, autobiography) in Tajik and Russian.
The self-instruction manual is equipped with Tajik-Russian and Russian-Tajik dictionaries.
3
LESSON 1
1. 1 ALPHABET OF THE TAJIK LANGUAGE (ALIFBOI ZABONI TONICS)
The modern alphabet of the Tajik language is built on the basis of the Russian (Cyrillic) alphabet and consists of thirty letters (sounds).
Letter style
pechag-1 handwritten I new
Letter style
gtecha - handwritten I poe
ha a: w >, ha I
Letter style
I *
ha *°
print "manuscript- ^
new
ioe
A a ,j4q a
B b %yo bae
in in<%#
G g?s
ve ge
D d
(Her) Єе (Her) Se
de
yo
K k ^ L l
Al m
Em
H n./V,-. Oo
P and -YGl
pe
Z z 1
C s T t
Cc
er
H h
che
Sh sh sha
G E e 9
(Yu yu) yu
(I am) ya
F g ge
K to ke
U U U
X X heh
The letters e, e, yu, i do not denote independent sounds. These letters indicate complex sounds consisting of two sounds: e = й+е, е = й + о, ь = = й+у, я = й + а (in the table these letters are taken in brackets).
1.2. SOUNDS (OVOZHO)
The sounds of the Tajik language are divided into vowels and consonants.
1.3. VOWEL SOUNDS (LETTERS)
There are six vowel sounds in the Tajik language:
a, and, uh, y, oh, y.
The pronunciation of the vowel sounds a, i, e, u, o differs little from the pronunciation of the corresponding sounds of the Russian language. There is no vowel sound in Russian. The beginning of its pronunciation coincides with the pronunciation of the sound u, and at the end - with o, i.e. u sounds o-shaped.
Exercise 1. Say the following words out loud:
ruz - day rui - face
gush - ear shur - salty
u - he husha - ear, bunch
buoy - smell UrDU - army
kuh - mountain kuza - jug
mui - hair, hair tour - mesh tufon - typhoon empty - skin
murcha - chicken ant - blind
1.4. CONSONANT SOUNDS (LETTERS)
There are 24 such sounds (letters) in the Tajik language:
b, V, G, D, F, 3, j, k, l, m, n, p, r, s, t, f, x, h, “i, K, f, X, Ch, b.
5
The pronunciation of the consonant sounds b, v, g, d, zh, z, y, k, l, m, n, p, r, s, t, f, ch, sh differs little from the pronunciation of the corresponding sounds of the Russian language. The consonant sounds k, f, x, Ch, ъ are absent in the Russian language. To pronounce them correctly, some practice is required. The sounds k, f are uvular consonants. When pronouncing them, the tongue closes or approaches the very back of the back of the tongue: these sounds are easily formed by the vibration of these organs.
Exercise 2. Say the following words out loud:
FOp - grotto poF - gap 6of - garden gair - alien TaFo - uncle 30F - jackdaw zagir - flax guncha - bud guk - toad Fypy6 - sunset guz - cotton gunda - karakurt agba - pass ogil - barn
F03 - GOOSE
kabl az - before ku - swan bright - weapon kabila - clan, tribe kok, - dry koshuk - spoon kosh - eyebrow akl - um bakiya - remainder k, avs - bracket halq - people wakt - time rakam - number sharq - east cue - Part
The consonant sound x has a guttural pronunciation: it is voiceless, fricative (compare the pronunciation of g in the Ukrainian language or remember the pronunciation of g in the Latin expression (homo sapiens).
Exercise 3. Say the following words out loud:
6
mohtob - moon sohil - shore hack, - share
khukm - order mokhy - fish khezum - firewood
boor - everything
moss - month
bahrr - spring kuh. -¦ mountain rokh, - road subh. - morning sohib - owner of the shirt; - fox ohak - lime muhit - surrounding
shoh - king
Wednesday muhabbat - love
The consonant sound h consists of two sounds d and zh, which are pronounced inseparably, together: j.
Exercise 4. Say the following words out loud:
The consonant sound ъ (ayn) has a guttural pronunciation; it is a voiced, stop sound formed by closing the walls of the pharynx. Its pronunciation resembles the pronunciation of the hard sign in Russian words such as congress, object, announcement, travel. This sound is found only in words borrowed from Arabic. At the end of the day, the words before the izafet always disappear: mavzu - theme, mazui nav - new theme, tulu - sunrise, tului oftob - rising of the sun.

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 ravagani 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 hyssa 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 haridan; 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 khurok baroi panҷ kas

7. with wine (when denoting conditions, circumstances) bo; On an empty stomach, we dili nagor, we dili gurusna; on a fresh head badi istirokhat // (with words expressing an emotional assessment of the event) 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 fluently in 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

console

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; to work out beads (hub) kor cardan 6) dar fe'lҳoi dori suffixҳoi “iva”, “yva”, “sva” - sustshavi, andak ruy dodani amal - chant zamzama cardan; 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 transferred. 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 tafsiri; 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

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 meal:

• 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 "Sayohat"
• 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
• Salad of tomatoes and cucumbers
• 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 pastry - 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 first 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).

Tajikistan, an 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. And you?	Hub. Az noise pursem?
Bon appetit!	Ishtikhoi sof / volume!
Be healthy!	Salomat boshed!

At the hotel

Registration (administrator).	Sabt / Mamuriyat
Do you have rooms available?	khuchrai holy dored?
Single room?	khuchra baroi yak kas/nafar
Room for two?	khuchra baroi do kas/nafar
I would like to reserve a room.	Man khuchra giriftaniam.
With bath / With shower.	Bo hammomkhona
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.	hammom / 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 operations

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 touriston safar mekunam
Excuse me, but I do not understand.	Bubakhshed, man namefakhmam.
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 shop

I look	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 take this	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
It 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 mehmonhonai 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 you?	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 a 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 you a good day and good night, introduce yourself and say where you are 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 find 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.