4 Russian

II, -th, -th

1. rusi, ... and rus; Russian language zabon rusi; russian culture madaniati rus

2. ... and Russia, ... and kishvari Rus; -Russian history of tarihi Russia; russian nature tabiati kishvari rus russian oil ravgani zard; Russian oven oven Rusi, otashdoni Rusi; Russian shirt kurtai rusi (kurtai urebgirebon); Russian boots muzai rusi (muzai soқdaroz)

5 Tajik

tojiki, ... and tojik; Tajik language Zaboni Tojiki; Tajik literature adabiyoti tojik

6 interpreter

m tarkumon, mutarhim; speak through an interpreter ba vositai tarkumon guftugu kardan

7 dialect

2. simple. (rumour, rumors) ovoza, gapu hapcha, gapu kalocha

3. tarzi talaffuz (guftor); he does not have a Russian dialect tarzi talaffuzi ӯ rusӣ nest

4. lingu. sheva, lahҷa; southern dialects of the Tajik language shevakhoi ҷanubii zaboni tohiki

8 on the

1. with vin. (indicates the direction of action) ba, ba rui…, ba boloi…; bar; go to the street ba kucha raftan; sit down in your place ba koi hud nishastan; put on the table bar rui miz guzoshtan; don't get in my eyes! ba nazaram nanamo!; take offense at someone az kase hafa shudan; answer to the question ҷavobi savol; subscription to newspapers ba newspapertaho obunashavi

2. with vin. (when indicating the term) ba, dar, ba muddati ..., baroi; work for tomorrow kor baroi fardo; see you the next day dar ruzi digar vokhurdan; store firewood for the winter baroi zimieton ҳezum tayor-kardan; work for another week kor boz ba yak ҳaftai tamom merasad

3. with vin. (when denoting a quantitative difference, she-pen of superiority or disadvantage): be five minutes late panҷ daқiқa der mondan; older by two years du sol calon; a month earlier, yak moh pesh; twenty rubles more bist sum ziyodtar

4. with vin. (when designating a multiplier or divisor) ba; divide by three ba se taksim cardan; multiply five by four panҷro ba chor zarb is given; divide into two parts ba du hissa taksim cardan; cut into pieces it's time-it's time to cardan

5. with vin. (when designating a measure, quantity, defining the boundaries of something) ba; buy for ten rubles ba daҳ som haridan; enough for all ba hama merasad. pig (when designating a goal, purpose) ba; adopt ba tarbiya giriftan for upbringing; experience smth. on the strength of mahkamia cizero san-jidan; room for two people honai dukasa; lunch for five people khörok baroi panҷ kas

7. with vin. (when designating conditions, circumstances) more; on an empty stomach they used to drink nahor, they used to drink gurusna; with a fresh mind badi istirohat // (in words expressing an emotional assessment of the event) baroi, ba; on the mountain ba badbakhti, badbakhton; to my joy khushbakhton

8. with vin. (when denoting the mode of action) ba; trust somebody to the word ba kavli kase bovar kardan; speak from memory yodaki gap is set, az yod guftan

9. with vin. (when designating some kind of sign) bo, ba; lame on one leg ba yak sing langidan; unclean hand dastash qalb, kakdast

10. with the suggestion (when designating a place) gift, ba, ba boloi ..., bar boloi ..., darrui ..., gift of foot ...; live in the south dar khanub zindagi kardan; sit at the meeting dar maҷlis nishastan; leave on the table ba boloi table monda raftan; shoes on the feet gift belt of the shoe // (corresponds to the preposition "c") gift; in military service dar hizmati harbi; the first worker in the village, behtarin korkuni deha; longing in the heart of dil haf // (when designating objects, persons in whose presence something is done) the gift of a foot ...; in public the gift of foot mardum; in front of my eyes the gift of foot nazari man; on the world and death is red. margi bo yoron (bo duston) tuy ast

11. with a suggestion. (to the question “when”) a gift, a gift of vakhti ...; on vacation dar vakti ta'til; that week the gift of ҳaftai oyanda; these days the gift is khamin ruzho; in our memory, the gift of hotiri (the gift of yodi) mo

12. with a suggestion. (when designating a vehicle) bo; fly on an airplane bo paridan plane; sail on the steamer bo kishty raftan; boating bo kaik sair cardan

13. with a suggestion; (when denoting the mode of action): at full gallop chorhezza-non; on the run davdavon, davon-davon; on the fly 1) the gift of aini parvoz, parvozku-non 2) trans. yakbora, darhol, tez; he catches my thoughts on the fly ӯ ba fikri man darhol pay mebarad

14. with a suggestion. (through) gift, bo; fry in oil dar ravgan biryon kardan

15. with a suggestion. (when designating a device, property, state) gdor; wagon on springs spring wagon; spring mattress mattress springador 1

6. with the suggestion in combination. from chap.: play the piano; the piano is navokhtan; speak Russian, bo zaboni rusi gap is set; translate the book into Tajik kitobro ba [zaboni] toҷiki tarҷima kardan; fluently read in english ba zaboni anglisi bemalol hondan 1

7. with the suggestion (when designating being in some kind of state) a gift; to stand on the watch dar posbonni istodan, karovuli kardan for what [already] (no matter how, although very much) har chand ki, agar chande

particle in value skaz. unfold ma, mana; na, take ma, gir; on you a book of mana ba tu kitob here are those (to 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; no matter what beads, kudo, nihoyat da-raҷa, guzaro

console

1. prefix, ki baroi sokhtani fe'l va ismkhoi fe'li kor farmuda shuda, manokhoi zerinro ifoda mekunad: 1) ravona shudani amal ba sathi subject - run into david baromadan, david rüi chizero pushondan; fly parida omada hamla ovardan; run into barkhurdan, duchor shudan; daraftodane; run into a barkhurdan 2) boli subject guzoshtan - wind up a pechondan; sew on az ruy duhtan, duhta chaspondan 3) ba ҷo ovardani amal dar sati chize - to freeze kirav bastan; yah bastan (cardan) 4) puri, az had ziyod budani amal - to say beads gap is given, laqqidan; bake pukhtan, pukhta tayor cardan; to dung kashonda ovardan beads; salt namak (shur) cardan, dar namak khobondan; to heat garm kardan, tafsondan 5) dar fe’lhoi bo “-sya” tam meshudagī - sershavi, purra қanoat kardani shahsi amalkunanda - blabbing hub gap zada giriftan; work out beads (hub) kor kardan 6) dar fe’lhoi doroi suffix hoi “iva”, “yva”, “sva” - sustshavi, andak ruy dodani amal - sing zamzama kardan; whistle past-paste hushtak kashidan 7) baroi sokhtani namudi mutlaqi fe'l hizmat mekunad - write navista tamom kardan, navista shudan; draw kashidan, surat kashidan

2. baroi sokhtani sifatu ismkhoi doroi manoi zerin kor farmuda meshavad: boloi chize mavҷudbuda - sleeve rӯiostini; peshgir breastplate

3. baroi sokhtani zarfho kor farmuda shuda, daraҷai olі, khaddi nihoi va alomati chizero ifod mekunad - tightly beads sakht; nasgrogo beads ҷiddi

9 ornament

m.,. naқsch, hum, gulshori, naқshu nigor; old russian ornament naқshu nigori kadimii rusi.

10 pioneer printer

m matbaachii yakum(in), asosguzori kitobchopkuni; Russian pioneer printer Ivan Fedorov matbaachii yakumi(ni) Russian Ivan Fedorov

11 translate

1. someone_ guzarondan; gg. children across the street kudakonro az kucha guzarondan

2. someone that guzarondan, kuchondan; transfer the institution to another building mouassiro ba binoi digar kuchondan; transfer the train to a siding train ba rohi ehtiyoti guzarondan // what (move) ovardan; move the clock forward akrabaki soatro pesh ovardan

3. someone that guzarondan, ta'in cardan; transfer to a new post ba vazifai nav ta'in kardan; transfer the student to the seventh grade talabaro ba sinfi haftum guzarondan; transfer the enterprise to self-financing korhonaro ba hisobi hoҷagi guzarondan; transfer the plant to a seven-hour working day

4. that ravona cardan, nigarondan, duhtan; to look from one picture to another az yak surat chashm kanda ba digare duhtan that peren. gardondan, ravona cardan; transfer the conversation to another topic

5. that guzarondan, dodan, supurdan; transfer the savings to the son of a bullet pasandozro ba nomi pisar guzarondan o. that firistodane, ravona cardan; transfer money by telegraph pulro ba vositai telegraph firistodan

7. that taruma cardan; translate the book from Tajik into Russian

8. what is gardondan; convert to metric measures ba andozhoi metri gardondan

9. that nuskha bardoshtan, kuchondan; translate drawing nushai rasmro bardoshtan

10. someone or something nest cardan, barham set, kushtan; transfer mice mushhoro nest cardan

11. what's up (waste) bekor sarf cardan, behuda harҷ (isrof) cardan \ take a breath (breath) 1) nafas growth cardan 2) dam giriftan

12 translator

13 get better

1. Khatoi (sakhvi, galati) khudro durust (isloh, taskheh) cardan, ishtibohro az miyon bardoshtan; interpreter got better mutarhim khatoi hudro durust card

2. behtar shudan; his affairs got better korhoi ӯ behtar shudand

3. durust (sikhat) shudan, shifo (ofiyat) yoftan; the patient recovered bemor sikhat yoft, bemor durust shud

4. farbeh shudan, gosht giriftan

14 colloquial

in different value guftugui, ... and guftugü; Tajik colloquial language Zaboni guftugüii toҷiki

15 Russian

j zani (dukhtari) rus, ruszanak, rusdukhtar

well raksi rusi va musikii he is Russian pl. rusho russian

16 free

1. ozodone, mustakilon; he keeps himself free wai ozodona raftor mekunad, ӯ betakalluf ast

2. vase, kushod, faroh; the suit sits on him freely

3. ba osoni, hub; he is fluent in Russian vai ba rusi bemalol gap mezanad

4. (without support) without takya breathe freely hotirҷam shudan

17 dictionary

1. lugat, kitobi lugat, farhang, komus; Russian-Tajik dictionary lugati rusi-tojiki; explanatory dictionary lugati tafsiri; encyclopedic dictionary lugati encyclopedi; pocket dictionary lugati kisagi

2. lugat, vocabulary, kalimaho; dictionary of the Russian language lugati zaboni rusi

18 poplar

m safedor; silver poplar cadusafedor; pyramidal poplar darakhti ar-ar; poplar Tajik Rome; trembling poplar havr; \ poplar blanca hadang

19 university

m university; Tajik State University University of Davlatia Tojikiston

One of the oldest countries in the world, colorful, hot and mysterious Tajikistan is rapidly winning back an increasing flow of tourists from the CIS countries. The reasons for this are obvious: there are a lot of ancient sights here - what are at least 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, varied and very tasty cuisine (pilaf! pilaf! pilaf!) and colorful wadded robes and skullcaps dear to the heart. The absence of a 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 guests are always delighted, and this is an indicator.

Rice - 300 g
Minced meat (mutton) - 400 g
Onion - 2 pcs
Garlic (head) - 1 pc.
Grape leaf - 12 pcs
Carrot - 1 piece
Saffron - 1 tbsp. l.
Zira - 1 tbsp. l.
Allspice pepper (to taste)

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

About UZBEK cuisine

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

Tajik pilaf "Dushanbe"

Tajik cuisine is very diverse, but this dish is beyond competition. This is an old version of pilaf, which has survived to this day. It is prepared all year round, especially at weddings. Recipe from Khakim Ganiev's book

Beef - 500 g
Carrot - 300 g
Onion - 100 g
Rice (grade "Italica") - 350 g
Vegetable oil (or fat) - 100 g
Zira - 2 g
Barberry - 2 g
Salt - 6 g
Chickpeas - 40 g
Water - 1 stack.
Greens (green onion, parsley and dill for serving)

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

Orom drink / Tajik cuisine

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

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

Romit drink / Tajik cuisine

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

Cooking method:
Sort the hawthorn fruits, rinse, pour boiling water and cook at a 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 Caucasian cuisine

Samsa with pumpkin

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

For minced meat:
400 g pumpkin pulp
50 g fat tail mutton
2 medium onions
1 st. l. Sahara
3 art. 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, stir the egg with water and ...

Snack "Susamyr"

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

Chicken liver - 500 g
Onion - 2 pcs
Vegetable oil - 2-3 tbsp. l.
Sour cream - 200 g
Hard cheese - 100 g
Salt
Greens
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, pepper, add flour and warm. Arrange the liver in pots, pour sour cream sauce, sprinkle with grated cheese.
Put in the oven until golden brown.

Serve the finished dish with greens!

Mastoba / Tajik cuisine

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

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

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

Pour 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.

We serve mastoba. We fill with kefir or katyk. Sprinkle with chopped herbs. Enjoy your meal!

Pilaf Tajik

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

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

Kaurmoshurbo / Tajik cuisine

lamb 1/2 kg
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 slices, onions and carrots into strips, tomatoes, potatoes and peppers into slices.
Fry the meat until golden brown, add the onions and carrots and fry for 5-6 minutes, then add the tomatoes and fry for another 1-2 minutes. Then pour in water, bring the mixture to a boil, boil for 15 minutes. Dip the potatoes and peppers into the soup and boil 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 tsp
sugar 4 tbsp. spoons
water 3/2 cup

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

Dumplings with chickpeas / Tajik cuisine

Ingredients:
peas - 1 cup
lamb fat tail - 40 g
onion - 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:
Sort the peas for minced meat, rinse 2-3 times, soak in cold water for 5-8 hours, then drain the water. Again, pour water over the peas so that it covers it with a layer of 1 cm, and boil over low heat for 40-50 minutes.
Peel the onion from the husk, finely chop and sauté into parts of the fat. Combine onion and peas, add lamb fat cut into small cubes, season with salt and pepper.

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

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

Salad "Hissar" / 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 meat, potatoes and carrots into thin slices, onions into half rings. 2. Peel the cucumber and cut into thin slices. Finely chop the greens. 3. Mix prepared vegetables and meat, salt, pepper and place in a salad bowl with a slide. 4. Pour the salad with sour cream, sprinkle with herbs, decorate with boiled egg slices and serve.

Salad "Gissar" / Tajik cuisine

Ingredients:
boiled lamb - 300 gr.
carrots - 2 pcs.
potatoes - 3 pcs.
cucumber - 1 pc.
onion - 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 cooked, peel, cut into small slices.

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

Meat cut into slices.

Combine the prepared products, add salt, pepper, mix and put in a salad bowl with a slide.

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

Anzob salad / Tajik cuisine

Ingredients:
boiled beef - 300 g
radish - 8 pcs.
beets - 1 pc.
canned green peas - 4 tbsp. spoons
eggs - 3 pcs.
green onions - 1/2 bunch
dill greens - 1/2 bunch
Rayhon greens - 5 branches
coriander greens - 3 sprigs
vinegar 3% - 1 tbsp. a 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.
For dressing, combine oil, vinegar, pepper and salt and beat lightly. Combine prepared products, add green peas, dressing and mix thoroughly.

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

Shurbo "Orom" (shurpa with meatballs) / Tajik cuisine

Ingredients:
lamb bones - 800 g
water - 1.5 l
chickpeas - 2 tbsp. spoons
potatoes - 3 pcs.
onion - 2 pcs.
rhubarb - 6-8 stalks
cilantro and dill greens - 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 the bone broth as described in the previous recipe.
For meatballs, wash the lamb, cut off the films and tendons, cut into pieces and pass the chopping through the meat along 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 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 strands)
Barberry - 1 tbsp. l.
Chickpeas (pre-soak in cold water for 12 hours) - 1/2 stack.

For cooking pilaf I use white fragrant rice "Basmati" from Mistral.

One of the features in Tajik cuisine is the strong overcooking of oil. I put the cauldron (I can use a stewpan with a thick bottom) on a low fire, pour in the oil and wait 15-20 minutes until a white haze appears. Categorically, you should not put a cauldron with oil on a strong flame.

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

The official name is 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 writing date back to the 6th-5th centuries. BC e. The development of culture and literature of historical Iran is associated with the invasion of Alexander the Great. The Persian language entered the sphere of state administration and, together with Avestan, was used as a second written language. Many samples of writing of 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 became stronger through sermons and the emergence of literature in Dari. For three centuries, the New Persian language replaced the 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 Tajik language was called Farsi, the common name for the language of the settled Central Asian population is Tajik.

The convergence of the literary and dialect variants of the Tajik language took place 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 ASSR was formed, which became the Tajik SSR 5 years later. The language received the status of a state language in the republic. Arabic script was replaced by Latin, and in 1939 - 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, isafet and word order.

• In the Tajik language, the letter "ъ" conveys a pronounced guttural sound.
• The modern Tajik language has 29 Cyrillic letters and 6 additional characters.
• The native speakers of the Tajik language, in addition to ethnic Tajiks, are the Gypsies, Jews, and Arabs living in the territory of Tajikistan.
• The sound of the Tajik language is similar to, the grammar is close to Persian.
• All words of the Tajik language are masculine, although there is no gender category as such. To denote the belonging of the word to the feminine gender, 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 now".
• On the territory of the former Soviet Union, only Tajikistan belongs to the Iranian-speaking state.

We guarantee acceptable quality, as the texts are translated directly, without the use of a buffer language, using the technology

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

The book is supplied with simple colloquial texts, Russian-Tajik dictionary.
It is intended for those who wish to study the Tajik language on their own, as well as for teachers of the Tajik language in Russian schools.
LBC 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
FOREWORD
This study guide "Tajik Language Tutorial" is designed for those who do not know or have poor command of the Tajik language. It consists of twenty lessons.
Elementary data on the phonetics of the Tajik language in comparison with the sounds of the Russian language are given in a concise form in the first lesson. The remaining nineteen lessons are devoted to the most common grammatical forms of everyday speech.
Each lesson is four to five hours long. The educational material is structured in such a way as to facilitate the assimilation of the features of the Tajik spoken language. Grammar rules and forms are given in free position 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 manual includes small conversational texts on topics such as "Meeting", "At the market", "In a restaurant", "In a hotel", as well as scientific, educational and artistic texts. He introduces the most common aphorisms of the Tajik language and their Russian equivalents.
At the end of the manual, samples of some documents (application, certificate, power of attorney, act, autobiography) are given in Tajik and Russian.
The self-instruction manual is supplied with Tajik-Russian and Russian-Tajik dictionaries.
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LESSON 1
1. 1 ALPHABET OF THE TAJIK LANGUAGE (ALIFBOI SKABON TONIKI)
The modern alphabet of the Tajik language is based on the Russian (Cyrillic) alphabet and consists of thirty letters (sounds).
Lettering
print-1 handwritten first
Lettering
gtechaї - handwritten I poe
ha a: w >, ha I
Lettering
I *
ha *°
print" manuscript- ^
noe
ioe
A a ,j4q a
B b% e be
in in<%#
G r?s
ve ge
D d
(Her) Ye (Her) Se
de
yo
K k ^ L l
Al m
Em
H n./V,-. Oh
P and -YGl
pe
Z z 1
C c T t
CC
er
h h
Che
Sh sh sha
GE 9
(yu yu) yu
(I am) ya
F g ge
K to ke
U u u
X X he
The letters e, e, u, i do not represent independent sounds. These letters designate complex sounds consisting of two sounds: e = d + e, e = d + o, y = d + y, i = d + a (in the table, these letters are in brackets).
1.2. SOUNDS (OVOKHO)
The sounds of the Tajik language are divided into vowels and consonants.
1.3. VOICES (LETTERS)
There are six vowel sounds in the Tajik language:
uh, uh, uh, uh, uh.
The pronunciation of the vowels a, i, e, y, o differs little from the pronunciation of the corresponding sounds of the Russian language. There is no vowel y in Russian. The beginning of its pronunciation coincides with the pronunciation of the sound y, and at the end - with o, that is, y, sounds o-shaped.
Exercise 1. Say the following words aloud:
ruz - day rui - face
goush - 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 - ant chickens - blind
1.4. CONSONANTS (LETTERS)
There are 24 such sounds (letters) in the Tajik language:
b, C, D, D, F, 3, d, k, l, m, n, p, r, s, t, f, x, h, “i, K, f, X, H, b.
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The pronunciation of consonant sounds b, c, d, d, g, s, d, k, l, m, n, p, r, s, t, f, h, w differs little from the pronunciation of the corresponding sounds of the Russian language. The consonants k, f, x, Ch, ъ are absent in Russian. It takes some practice to pronounce them correctly. Sounds k, f - uvular consonants. When they are pronounced, 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 aloud:
FOp - grotto poF - gap 6of - garden gair - alien TaFo - uncle 30F - jackdaw zagir - flax guncha - bud guk - toad Fypy6 - goose sunset - cotton gunda - karakurt agba - ogil pass - barn
F03 - GOOSE
kabl az - before ku - bright swan - weapon kabila - genus, tribe kok, - dry koshuk - spoon kosh - eyebrow akl - mind bakiya - remainder k, avs - parenthesis hulk - people vakt - time of rakam - number of sharq - east cue - part
The consonant sound x has a guttural pronunciation: it is deaf, slotted (compare the pronunciation of g in Ukrainian or remember the pronunciation of g in Latin expression (homo sapiens (ho-mo sapiens).
Exercise 3. Say the following words aloud:
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mokhtob - moon sohil - shore hak - share
hukm - order mohy - fish hezum - firewood
hama -¦ everything
moss - month
bahrr - spring kukh. -¦ mountain roh, - road subh. - morning sohib - owner of shirts; - fox ohak - lime mukhit - ambient
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 aloud:
The consonant sound ъ (ayn) has a guttural pronunciation, it is a voiced, occlusive sound formed by closing the walls of the pharynx. Its pronunciation resembles the pronunciation of a solid sign in Russian words such as congress, object, announcement, siding. This sound is found only in words borrowed from Arabic. At the end of the word, before the izafet, it always disappears: mavzu - the theme, mavzui nav - a new theme, tulu - sunrise, tului oftob - the sun's entry.