Tajik vocabulary for dishes, ingredients, dining utensils, and meals beyond the beginner and intermediate decks. Front: the Tajik word or phrase. Back: English meaning.
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- Палов (Palov)
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Palov, the national rice pilaf dish- Лағмон (Lag'mon)
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Laghman, a hand-pulled noodle dish- Шӯрбо (Shurbo)
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A traditional meat and vegetable soup- Сомбӯса (Sombusa)
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Samsa, a baked pastry filled with meat or vegetables- Манту (Mantu)
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Steamed dumplings filled with meat- Кабоб (Kabob)
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Kebab, grilled skewered meat- Гирда нон (Girda non)
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Round flatbread, a traditional variety of Tajik bread- Қаймоқ (Qaymoq)
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Clotted cream, often eaten with bread- Мураббо (Murabbo)
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Jam, fruit preserve- Асал (Asal)
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Honey- Панир (Panir)
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Cheese- Тухм (Tukhm)
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Egg- Гӯшти гов (Gushti gov)
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Beef- Гӯшти гӯсфанд (Gushti gusfand)
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Mutton, lamb meat- Мурғ (Murg')
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Chicken
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