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SPECIFIC CHARACTERISTICS OF SURKHANDARYA DIALECTAL LEXICON
(USING FOOD NAMES AS AN EXAMPLE)
Fayzieva Khadicha Chorievna
Senior lecturer, Doctor of Philological Sciences,
Termez State University
Abstract:
This article examines the names of dishes in the Uzbek literary language and
dialects of the studied region, including those prepared for everyday consumption, specially
prepared for weddings, holidays and other folk ceremonies, seasonal dishes prepared only at
certain times of the year, dishes with forgotten preparation methods or rare ingredients,
those prepared only occasionally, and dishes that are healing when sick or when appetite is
lost. It also studies the names of sweets, confectionery, and drinks. This research provides
an opportunity to study the nearly forgotten language elements in the Uzbek vocabulary and
unclear lexical-grammatical phenomena in the history of the language.
Keywords:
lexicon, colloquial speech, dialect and vernacular, Turkic words, social relations,
material and spiritual culture, everyday life and agriculture, everyday vocabulary, customs,
traditions and rituals, lexical layer characteristic of common Turkic dialects in dialect
vocabulary
Keywords:
lexicon, colloquial speech, dialect and vernacular, Turkic words, social relations,
material and spiritual culture, everyday life and agriculture, everyday vocabulary, customs,
traditions and rituals, and the lexical layer characteristic of common Turkic dialects.
Preserving the linguistic wealth of native languages, which embodies the centuries-old
experience of each nation, conducting scientific analysis of this wealth, and passing it on to
future generations is one of the important tasks facing modern science, particularly
linguistics.
During the years of independence, positive changes have occurred in our country, and an
open and gradually developing integrated social system has been established in Uzbekistan.
The material and spiritual culture created by our ancestors, our priceless ancient history,
customs, traditions, and rituals are clear evidence of this.
The population of Central Asia has long consisted of various ethnic groups, whose material
and spiritual culture is distinguished by its unique characteristics. Studying various aspects
of Surkhandarya ethnography from a scientific and historical perspective, as well as
examining its specific features, allows for a more comprehensive understanding of its
landscape.
At all stages of society's development and in different regions, ethnography has been tied to
its historically formed aspects. In this regard, studying the features of ethnography in
different periods has important scientific, social, and practical significance in determining
how it developed in each society and identifying the stages of its development.
The Surkhan oasis is considered a land with ancient history. The oasis also plays an
important role in the formation of the foundations of our statehood. Surkhandarya's unique
nature, material wealth, as well as the local peculiarities of its inhabitants' lifestyle, customs,
and traditions, hold special significance.
The scientific works of the renowned ethnographer, academician K. Shoniyozov, occupy a
special place in the study of the material and spiritual culture of the Uzbek people's ethnic
composition. The scholar illuminated the origins of Turkic peoples, including the Uzbek
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people, based on the historical foundations of ethnic processes. He also periodized ethnic
processes in Central Asia, particularly in the territory of Uzbekistan, from ancient times to
the present. He touched upon the ethnic history of the Surkhan Oasis as well. Regarding
material and spiritual culture, he also discussed the Shurchi district of the Surkhan oasis and
the Karluks in this district.
The renowned ethnographer I. Jabborov also played a significant role in the development of
world and Uzbek ethnography. His historical and ethnographic works reflect issues such as
the ethnic history and origin of the Uzbek people, their settlement, cultural and everyday
relations, traditional occupations, and social and family life.
The scientific works of historian-ethnographer S.N. Tursunov hold an important place in the
study of Uzbekistan's history and ethnography, particularly in researching the ethnography of the
Surkhan oasis. The scholar's works are based on historical, ethnographic, archaeological, and
numismatic sources. Additionally, linguistic interpretations of Surkhandarya ethnographisms
have been carried out by linguists such as A. Omonturdiyev, N. Omonturdiyev, and N.
Kurbonazarova.
The names of clothing, household items and related objects, dishes, ceremonies and rituals,
wedding ceremonies, circumcision-related ceremonies, diseases, children's games, and
agricultural terms of Central Asian peoples have a centuries-old history.
The speakers of the dialect we are examining have also been using these terms from ancient
times until today. In the lexicon of the Boysun-Shurchi group dialects, the lexical layer
characteristic of common Turkic dialects occupies the main position. There is a group of words
found in the dialect lexicon that is connected to the long-standing living conditions of the dialect
speakers. These words are found only in ancient Turkic written monuments, while in modern
Uzbek literary language, they are used with some phonetic changes. As evidence of our assertion,
such words reveal their most vivid expression when compared with written monuments, related
and unrelated languages.
In the current era of scientific and technological progress, in the 21st century, when
information technologies are rapidly penetrating all spheres of life, the influence of the
literary language on the vernacular and dialects will be significant. This, in turn, leads to the
forgetting of some elements existing in the vernacular and their gradual disappearance. One
of such lexical layers is undoubtedly the names of dishes in the Uzbek language.
In Uzbek linguistics, industry-specific terminology is one of the most studied areas.
Numerous candidate and doctoral dissertations have been defended in this field. Food names
have also been the object of study in some works. However, in the studied works, the names
of dishes in the Uzbek dialects of Surkhandarya were overlooked. In the Uzbek dialects of
Surkhandarya, there are many words and terms that are not found in the modern Uzbek
literary language or differ in meaning. Therefore, it is advisable to study the linguistic
aspects of food names in the Uzbek dialects of this region.
Ethnically, the Uzbeks of Surkhandarya belong to two large groups - the Karluks and the
Kipchaks. This division of Uzbeks has led to their linguistic differences - the existence of
Karluk-Kipchak dialects of the Uzbek language. These dialects differ from each other in
some linguistic features. Therefore, the study of lexical features in the Uzbek dialects of the
studied region provides valuable information for the lexicology and lexicography of the
Uzbek language.
Therefore, studying the names of dishes in the Uzbek dialects of the region under
investigation - those prepared for everyday consumption, specially prepared for weddings,
holidays and other folk ceremonies, seasonal dishes prepared only in certain seasons of the
year, dishes whose preparation method is being forgotten or whose ingredients are rare,
dishes prepared only occasionally, those that are healing when sick or when appetite is lost,
as well as the names of sweets, confections and drinks - makes it possible to examine the
nearly forgotten language elements in the vocabulary of the Uzbek language and unclear
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lexical and grammatical phenomena in the history of the language. This determines the
relevance of the research topic.
In Uzbek linguistics, the culinary lexicon was studied by N. Ikromova. She mainly included
the names of dishes from the Tashkent city dialect in her research. However, it should not be
forgotten that the Uzbek language is one of the languages with the largest number of dialects
and is spread over a wide territory. For this reason, studying food names in the Uzbek dialects
of Karakalpakstan, as well as their varieties related to rituals, is of great importance for the
lexical composition of the language, its grammatical scope, and the history of the language.
The works of A. Ishayev, E. Urozov, and Y. Ibrohimov, who studied the Uzbek dialects of
Karakalpakstan, also provide information about some dish names.
The names of dishes began to interest not only linguists but also specialists in other fields. In
particular, historians sought to study the names of dishes as part of ethnographic vocabulary to
explore the traditions, lifestyle, and cultural uniqueness of the Uzbek people. Among such
works, it is worth mentioning the research of K. Shoniyozov and M. Qurbonova, who studied
the names of dishes from a historical and ethnographic perspective.
Popular books on the types of Uzbek dishes and methods of their preparation have also been
published.
It should also be noted that such words have been phonetically and grammatically assimilated
into the rules of the Uzbek language and create the impression of being native Uzbek words.
To understand the roots of their origin, it is necessary to conduct special etymological research.
The people, however, clearly understand these words and actively use them in their linguistic
communication.
Analysis of dish names in the Uzbek dialects of the studied region shows that these names can be
formed using both literary language elements and colloquial and dialectal language combinations.
In this sense, they emerge with the participation of linguistic material from all spheres of the
Uzbek language, and their connection with various aspects of the Uzbek language is clearly
evident.
Determining the place and status of food names in the Uzbek dialects of Surkhandarya
within the framework of the Uzbek literary language and common language, their
relationship to literary language variants, or analyzing only their dialectal variants has
important theoretical and practical significance. This enables the resolution of many
issues in lexicology, phraseology, and language history.
The ingredients used in dishes, their corresponding diverse names, and their unique
characteristics differ greatly in the language of each region's population. This arises as a
result of the lifestyle of the region's inhabitants, the influence of local plants, animals, and
crop types on people's daily lives, and ultimately, their impact on the language,
particularly on food names.
Based on materials collected from the Uzbek dialects of Surkhandarya, we studied food
names by categorizing them into the following lexico-semantic groups:
Names of dishes based on the products from which they are made;
Names of sweets and confectionery products;
Names of dishes associated with folk rituals.
These food name groups can be further divided into various types and subgroups, which
stem from the preparation methods of these dishes or their intended purpose for certain
ceremonies.
Food names based on ingredients used. Most of the dish names in the Uzbek dialects of
Surkhandarya are named according to the product from which they are made. Although
there are dishes named using other methods in the studied region's system of dish names,
the majority are names based on the product from which they are prepared.
Names of dishes made from flour or dough. In Uzbek cuisine, the names of dishes
prepared from flour and dough (regardless of the flour type - wheat, corn, barley, millet,
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etc.) occupy the primary position in terms of the number of varieties and frequency of use
compared to other types.
Dishes made from flour and dough are diverse. For example, names of dishes made from
flour include: bilamï:q, shirkädi, ätälä, sütli ätälä; names of bread products include: nan,
čӧräk, zāγarä, bavürsaq, pätir, čälpäk,
čӓlpӓk - a thin, small bread-shaped dish made from fermented dough and fried in oil.
Compare, in the drama "Hamza": "Chalpak and pilaf don't fall from the sky..."; atӓsi:
büvӓzӓηi:, anӓsi: jajmӓ čalpak, balӓsi: shi:ri:n-shӓkӓr (grapes);
lačirӓ//japtiāldi- jāptiāldi: - thin lochira bread. The first bread is ready when the fourth
one is put in the tandoor;
qallama// qatlämä - dough made without yeast, then decorated and fried in oil.
ǯāpqan nan//ǯābï:lγan nan - bread baked in a tandoor
kӧmmä//kömač//komāč - bread baked by burying in embers in a hearth or tandoor.
Compare, in DLT kömač - bread baked by burying in embers in the hearth; in NAL
ko'moch - bread baked in embers: ko'mochdon - the hearth where ko'moch is baked (NAL:
326)
qajiš - 1) a dish made by cutting dough; 2) belt; 3) wish, permission; 4) tough,
strong.
qajirma nan - bread made by re-kneading leavened dough
pijaz nan - dough made without yeast, with finely chopped onions and spices
tandir nan - bread baked in a tandoor;
tābanan - bread baked in an open state on a flat stone placed on top of a heated stove
samsa//sambosa - dough made without yeast, rolled out, filled, and baked in a tandoor or
oven. Varieties include kartiška samsä, kädi samsä, tāvuq samsä, ismalāq samcä//mädār
samsä, qat-qat samsä.
kasa samsä - ingredients (minced meat mixed with chopped onions and spices) are placed
in bowls, covered with dough, and baked in the oven until golden brown.
piraškä - dough made with flour, salt, and boiling water, filled with ingredients like
potatoes or spinach, and fried in oil.
Other types of dishes include manti, kartiška manti, kädi manti, gül xānim, xamir xasip,
tušpara// čučvara.
Names of thick dough dishes:
toppä//kolābi toppä//šilpildāq - dough made with flour, water, and salt, rolled out into a
large round shape, cut into rectangles, and boiled one by one in a pot of water. More
water is poured into the pot.
kürtük - a soup with a fried base; when half-cooked, dough prepared like toppä is added
and cooked one by one.
Names of liquid dough dishes:
ätälä - Oil is heated in a pot, then flour is added and fried until golden brown. Sugar or
novvot (rock candy) is added, and after it's half-cooked, milk is mixed in until fully
cooked.
qajiš aš//üzmä šorpa - Oil is heated, then chicken meat is added and fried. Water is added,
and the dough is repeatedly dipped without cutting. The dough naturally breaks off into
pieces and is boiled until cooked.
keskän aš//qatï:γli: aš - The dough is thinly sliced and cooked in a pot. It's a liquid dough
dish eaten with yogurt after cooling slightly, without oil, similar to noodle soup. Compare
with: Karakalpak una - kesbas (Qtqdl, 48); Kazakh kesme (Rkazs, 310); Kyrgyz kesme
(Rks, 320); Tatar tokmač (Rts, II, 138); Literary Uzbek - ugra osh.
pilmen šorpa and others.
Dishes specific to the Uzbek dialects of Surkhandarya include: γï:lmindi, uvmäč//umāčāš,
pi:čäk nan, čävӓti, töntärmä. These dishes are prepared as follows:
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γï:lmindi - First, the dough is divided into small balls, rolled out thinly in circles, and
baked in a pot with little oil. Atala (porridge) is also prepared. The porridge is spread on
the thin dough, folded into a crescent shape, and then fried in oil.
uvmäč//umāčāš - Water is sprinkled on flour and gently rubbed by hand, forming small
balls the size of rice, chickpeas, or beans. These are then cooked in boiling milk (or water
if milk is unavailable).
pi:čäk nan (Boy.) - Bread baked with spinach and various herbs, without adding water.
Compare: Sol., Sam. pičäk // bičak (SamSU, 319, 54); Jizzakh burraj// buččaj;
čävӓti - Pot flatbread. It's rolled out like layered flatbread, greased with oil, sprinkled with
finely chopped green onions, then wrapped like layered flatbread and cut into small
pieces. The cut dough is rolled out thinly and baked. Cooked flatbreads are placed
separately.
töntärmä - A type of dish; After burning the butter, flour is added and fried without
removing the sediment (torta//dordä) from the bottom.
ǯančmiš - Freshly baked tandoor bread is crumbled and placed on top of butter, then
mixed until the bread is fully crumbled. It is then eaten with tea.
2. Names of dishes prepared from grain products. This category includes dishes made
from rice, wheat, corn, millet, mung beans, and beans. Names of rice dishes include:
palāv, šüllä - khurda: ačči:gi:na qï:p šullä qï:p beri:ηnär (Jin.);
köčä aš - goja osh. Compare: Karakalpak ǯarma (Qosh, 103);
sapi:āš - Rice soaked in boiling water and then cooked in "abroğan";
abroγan - the state before adding rice to the pot when preparing pilaf (after adding water to the
meat and onions fried in oil, the carrots are pressed down (carrots are not fried), and everything
is boiled together). Compare, Persian-Tajik: obu ravγan - water and oil;
sozma - flatbread. Compare, in the Beruniy and Mang'it districts of Karakalpakstan, sözmӓ
means rubber, rubber strap (Qosh, 154) Names of dishes made from meat.
There are quite a few names of meat dishes in the Uzbek dialects of Surkhandarya.
göš quvurdāq - meat fried in oil
nāni sölsöl - after starting to fry the meat, bread and onions are added and stewed.
tandir göš - meat is sliced without cutting into pieces and seasoned with salt and spices. After the
tandoor is heated, the meat is hung on special iron hooks and placed in the tandoor, covered with
a cauldron, and sealed with clay. It is cooked for one hour and twenty minutes. In addition to
this, there are other types of food such as yaxna, källäpajča, pijaba// quvurma šorpa, baγanӓ - 1.
newborn lamb and its meat; 2. a type of karakul hide. Compare, old Uzbek هناعاب- lamb skin (Rdl,
IV, 1448); Kazakh, Karakalpak baγana - lamb; Turkmen baγana - karakul skin (Tds, 63). ǯaššї:q
- 1. newborn lamb; 2. meat from lean livestock.
Names of dairy products and dishes made from them. In the studied area, the names of dairy
products can include the following: čöpqajmaq, pӓllӓ, čӓkki, čӓlāb, ajrān, qātirma - a dish similar
to brynza, made from colostrum cooked on the first day after a cow has calved;
qaγanaq - a brynza-like dish made from the first milk obtained after a cow, sheep, or goat
gives birth (It is prepared by milking into the animal's bladder and cooking over coals)
gelӓgӓj//kelӓgӓj - a delicious liquid dish obtained by cooking colostrum mixed with regular milk:
"Give me a bowl of gelӓgӓj."
širkӓdi - a porridge-like dish made with milk and pumpkin. Sol., širkadu (Farsi-Tajik).
Names of sweets and confectionery products. In the Uzbek dialects of the studied region, various
types of sweets and confectionery products are found.
cї:q-čї:qa danӓ - lollipop; jӓxaki - parvarda candy
hālva - a sweet made from egg whites and sugar. There are types of sunflower seed halva and
sesame halva. šinni - a dish made by boiling down the flesh of melon, watermelon, grapes, or
mulberries, called šinni, and eaten with bread. iris - made by boiling milk with sugar and a small
amount of flour. The milk thickens and resembles iris candy. halväjtar - prepared like porridge,
cooked until thick. After cooking, it's poured into dishes to set, then cut and served.
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Names of dishes associated with folk rituals. The names of national dishes associated with folk
rituals are so diverse that they are distinguished by their uniqueness in each region.
sozma - flatbread. Compare: in the Beruniy and Mang'it districts of Karakalpakstan, sözmӓ
means rubber, rubber band (Qo'sh, 154);
The names of dishes prepared during folk rituals in the life of Uzbeks living in Surkhandarya are
also diverse. For example, in various wedding ceremonies: pätir, širgürüč, samsä, piraškä, qat-qat
patir, majak, källäpajča, salads, pilmin, toj nan, nan; in funerals: bavursaq, qallama, sozma,
halväjtar, māšli piräkä; during holidays and commemorations: sozma, qallama; Dishes and
pastries prepared for the Navruz holiday include: sümäläk, kӧk samsä.
The majority of dish names in the Uzbek dialects of Surkhandarya consist of common
Turkic culinary terms. Additionally, the vocabulary includes several dish names that are absent
in modern Uzbek literary language and certain dialects but can be found in the language of
written historical documents. This linguistic layer is characterized by its historical stability and
low variability.
When comparing dish names from ancient and old Turkic written monuments with those used in
modern Surkhandarya Uzbek dialects, we observe that these culinary terms have evolved over
many years. This evolution occurs based on the internal laws of language development and under
the influence of other languages. Notably, dish names borrowed from Arabic, Persian-Tajik,
Russian, and other languages stand out for their uniqueness.
SHARTLI QISQARTMALAR
DLT – Mahmud Koshgʻariy “Devonu lugʻotit turk” I-II-III tomlar (Mutallibov S. tarjima qilgan).
– Toshkent, 1960-1963.
NAL – Navoiy asarlari lugʻati. – Toshkent, 1972.
Rdl – Radlov VV. Opыt slovarya tyurkskix narechiy. – SPb, I-IV, 1893 –1911 gg.
RTS – Russko-tatarskiy slovar. – M., 1954.
SamDU – Oʼzbek tili grammatikasi, dialektologiyasi va leksikologiyasi masalalari (SamDU
asarlari). – Samarqand, 1977.
OʻzSHL – Oʻzbek shevalari leksikasi (toʻplam). – Toshkent, 1966.
OʻTIL – Oʻzbek tilinnig izohli lugʻati I-II tomlar. – Toshkent, 1981.
Yudaxin – Yudaxin K.K. Kirgizsko-russkiy slovar. – M., 1965.
Qtqtt – Dosqarayev J. Qozoq tili-qurama Toshkent oblasti oʻzbek shevalari (Shoabdurahmonov
Sh. Masʼul muharrir). – Toshkent: “Fan”, 1976.tili turalы. – Almatы,1966.
Tds – Qoraqalpoq tiliniң dialektologiyalыq sozligi. – Nokis,1983.
Qoʼsh – Ishayev A. Qoraqalpogʼistondagi oʼzbek shevalari. – Toshkent, 1977.
Qtqtt – Dosqarayev J. Qozoq tili-qurama Toshkent oblasti oʻzbek shevalari (Shoabdurahmonov
Sh. Masʼul muharrir). – Toshkent: “Fan”, 1976.tili turalы. – Almatы,1966.
Qtds – Qoraqalpoq tiliniң dialektologiyalыq sozligi. – Nokis,1983.
CONDITIONAL ABBREVIATIONS
DLT - Mahmud Kashgari's "Devonu lug'otit turk" volumes I-II-III (translated by S. Mutallibov).
- Tashkent, 1960-1963.
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NAL - Dictionary of Navoi's Works. - Tashkent, 1972.
Rdl - Radlov V.V. Experience of the Dictionary of Turkic Dialects. - St. Petersburg, I-IV, 1893-
1911.
RTS - Russian-Tatar Dictionary. - Moscow, 1954.
SamDU - Issues of Uzbek Language Grammar, Dialectology and Lexicology (works of SamDU).
- Samarkand, 1977.
O'zSHL - Lexicon of Uzbek Dialects (collection). - Tashkent, 1966.
O'TIL - Explanatory Dictionary of the Uzbek Language Volumes I-II. - Tashkent, 1981.
Yudakhin - Yudakhin K.K. Kyrgyz-Russian Dictionary. - Moscow, 1965.
Qtqtt - Doskarayev J. Kazakh language - mixed Uzbek dialects of Tashkent region
(Shoabdurahmonov Sh. Responsible editor). - Tashkent: "Fan," 1976.
Tds - Dialectological Dictionary of the Karakalpak Language. - Nukus, 1983.
Qo'sh - Ishayev A. Uzbek Dialects in Karakalpakstan. - Tashkent, 1977.
Qtqtt - Doskarayev J. Kazakh language - mixed Uzbek dialects of Tashkent region
(Shoabdurahmonov Sh. Responsible editor). - Tashkent: "Fan," 1976.
Qtds - Dialectological Dictionary of the Karakalpak Language. - Nukus, 1983.
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3.Omonturdiyev A. J. Professional nutq evfemikasi (chorvadorlar nutqi misolida): Filol fan.
doktori ilmiy darajasini olish uchun yozilgan dissertatsiya. – Toshkent, 2009; Amonturdiyev N.
R. Surxondaryo etnografizmlarining leksikografik xususiyatlari: Fil. Fan. boʻyicha fals.dok.
(PhD) diss.. – Guliston, 2020; Kurbanazarova N.Sh. Surxondaryo vohasi toʻy marosimi
etnografizmlarining semantik tabiati va lingvomadaniy tadqiqi: Fil.fan.boʻyicha fals.dok. (PhD)
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4.Fayziyeva X. ”Devon”da Boysun-Shoʻrchi oʻzbek shevalariga xos ustki kiyim nomlari /
Mahmud Koshgʻariyning “Devonu lugʻotit turk” asari va uning turkiy xalqlar madaiyati hamda
jahon sivilizatsiyasida tutgan oʻrni. Xalqaro konferetsiya materiallari. – Samarqand, 2002. – B.
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Tashkent, 1966. – 21 s.
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uzbekov. – Tashkent, 1972. – 106 s.
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nomzodi ... dis. – Toshkent, 1994. – 158 b.
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