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#tt_newbie At a restaurant Uraza ğəyete möbarək bulsın to those celebrating! Our topic today is quite fitting: a phrasebook for you to use when eating out. 🍽 If you’d like to book a table or find one spontaneously, you’ll need these phrases: Sezdə buş östəllər barmı? – Do you have any free tables? İke / öç / dürt keşe öçen östəl, zinhar. – A table for two / three / four, please. Rezervasiyә yasarğa telim. – I'd like to make a reservation Östəlne alıp/terkəp quyarğa telim. – I'd like to book a table, please Bu östəl buşmı? – Is this table free? Tışta buş urınnar barmı? – Are there seats available outside? 🍝 After you get seated, you can start choosing the dishes and giving your order: Menünı qarap alırğa mömkinme? – Could I see the menu, please? Sez berər nərsə eçərgə telisezme? – Can I get you any drinks? Sez zakaz birergə əzerme? – Are you ready to order? Bügenge kön aşı nindi? – What's the soup of the day? Nərsə təqdim itə alasız? – What do you recommend? Miña laktozalı rizıq yaramıy. – I am lactose intolerant. Minem … alergiyə. – I'm allergic … bodayğa – to wheat laktozağa – to lactose çikləwekkə – to nuts Bu rizıqta cilemçə barmı? – Does this dish have gluten? Min vegetarian. – I'm a vegetarian. Min … aşamıym. – I don't eat … it – meat duñğız ite – pork balıq – fish Miña … belən rizıq kirək. – I'd like a dish with … 💁🏻 The waiter or waitress might have the following to say: Ğafu, ul bütən qalmadı. – I'm sorry, we're out of that. Şul ğınamı? – Is that all? Tağın berər nərsə telisezme? – Would you like anything else? 🙋🏻‍♀️ If you'd like to get the waiter's or waitress’s attention, the most polite way is simply to say: Ğafu/ğafu itegez – Excuse me 🍲 Here are some other phrases you may hear or wish to use during your meal: (Aşığız) təmle bulsın! – Enjoy your meal! Bon appétit! Zinhar, … biregezçe. – Could we have …? ber şeşə … – a bottle of … tağın beraz ipi/ikmək – some more bread Gazlımı, gazsızmı? – Sparkling or still? Sezdə tatlılar barmı? – Do you have any desserts? Rəxmət, bik təmle buldı. – Thanks, that was delicious. Qalğan rizıqnı üzem belən ala alammı? – Could I take away the leftovers, please? 🆘 In case of a problem, you may use the following: Min monı zakaz itmədem. – This isn't what I ordered İnde ozaq kötəbez. – We've been waiting a long time Rizığıbız kiləme inde? – Is our meal on its way? 💵 To pay the bill: Xisapnı/Çeknı biregezçe (kiteregezçe), zinhar. – Could we have the bill, please? Karta belən tüləp bulamı? – Can I pay by card? Küpme tülərgə tiyeşmen? – What do I owe? Ayırım tüli alabızmı? – Can we pay separately? Min tülim. – I'll get this. Xisapnı büleşikme? – Should we split the bill? 👩🏻‍🍳 Some useful words: peşekçe – chef ofisiant – waiter/waitress çəygə birü – to tip

#tt_advanced The Habitual Past in -a, -ə, -ıy, -i (neg. -mıy, -mi) torğan ide This past tense is formed by combining the present tense stem with the past participle of the verb toru followed by idem, ideñ, ide, etc. The English equivalent is “used to do sth.” min yaza torğan idem – I used to write sin yaza torğan ideñ – you used to write ul yaza torğan ide – he (she, it) used to write bez yaza torğan idek – we used to write sez yaza torğan idegez – you (pl.) used to write alar yaza torğan ide(lər) – they used to write ✍🏼 This tense indicates an action habitually repeated at some point in the past time. Əniyem miña gel xikəyələr söyli torğan ide. (Mirxəydər Fəyzi, “Asılyar”) My mother always used to tell me stories. Bez üzebezneñ tel, xisap şikellelərne yaratıp uqıdıq. Xisap digəne qızıq qına uqıtıla torğan ide. (Ğömər Bəşirov, “Tuğan yağım – yəşel bişek”) We liked studying subjects like our language, arithmetic. Arithmetic was being taught in a rather interesting way. 📖 There is also a less used (more literary) form of a Habitual Past in -r, -ar, -ər, -ır, -er (neg. -mas, -məs) ide which also indicates an action in the past, repeated from time to time. The English equivalent is “would do sth.” Ul hərwaqıt şulay buldı. Bala waqıtınnan uq. Tabiğət qoçağına çığıp kitər ide də, anda çəçəklər cıyıp, kübələklər quwıp, qoşlar sayrawın, urman şawlawın tıñlap cırlar da cırlar ide. (Səyet Şəkürov, “Səxnəneñ qıl urtasında”) He was always like that. From childhood. He would go out into the lap of nature and there, gathering flowers, chasing butterflies and listening to the twittering of the birds and the rustle of the forest, he would sing and sing.

#tt_intermediate Confusing words In Tatar, just like in English with its tricky "though/through/thorough," learners face their own set of oxşağan words – or are they oşağan? Let’s dive into the words that always leave learners scratching their heads and sort them out once and for all! 🔵 oşaw – to please, to be liked oxşaw – to be alike, to resemble Ul üzeneñ yaratqan cırçısına oxşarğa teli, çönki aña anıñ muzıkası həm stile oşıy. – She wants to be like her favorite singer because she likes her music and style. 🔵 töş – dream / noon / core / go down, fall teş – tooth Kiçə teşləremneñ töşüwe turında töş kürdem. – Yesterday, I had a dream about my teeth falling out. 🔵 biyek – high böyek – great Baqçasaray – böyek xannar, kükkə aşqan biyek manaralar ile. – Baqçasaray – a land of great khans and tall minarets reaching towards the sky. 🔵 tıyu – to forbid, restrict toyu – to feel Dəwlət xalıqnıñ fiker belderü xoquqın tıyğanda, xalıq üzen ireksez toya. – When the government restricts the people’s right to express their opinion, the people feel unfree. 🔵 taba – frying pan / towards taban – sole, foot tabın – a set table (for guests) tübə – peak / roof tübən – low Tübən bolıtlardan yañğır tübəgә yawa başlağanda min tabanı inde tabınğa quyğan idem. – When the rain started pouring down from the low-hanging clouds onto the roof, I had already put the frying pan onto the set table. 🔵 məqələ – article məqəl – proverb Jurnalda ber borınğı məqəlneñ zirəklege turında qızıqlı məqələ çıqtı. – The magazine featured an interesting article discussing the wisdom of an ancient proverb. 🔵 iyələnü – to get used to sth. öylənü – to get married (a male) əylənü – to spin, rotate / to turn (into sth.) Öyləngənnən soñ aña üzeneñ urının büleşügə həm tərtipkə kiterügə iyələner öçen beraz waqıt kirək buldı, əmma axır çiktә ul yort ğailәlәre öçen matur ber öygә әylәnde. – After getting married, it took him some time to get used to sharing and rearranging his space, but eventually, the house turned into a beautiful home for their family. ❓Is it easier for you now to use the correct word in a sentence? Give this post a like if you want more of these confusing words sorted out!

#tt_beginner I can do it… can’t I? 💪🏼 To express that you can or cannot do something in Tatar, the verbal adverb ending in -a, -ə, -ıy, -i is used with the verb alu (to take, to receive). Bəlki, çınnan da, nider eşləp bulır? Barısın da añlata almasa da, nərsəder əytə ala bit ul. (Foat Sadriev, “Şahzamanov eşe”) Perhaps it will really be possible to do something. Even though he can not explain everything, there is, after all, something he could say. Alu in its negative (almaw) is, especially in the vernacular, sometimes contracted with verbal adverbs ending in -a, -ə (not with verbal adverbs ending in -ıy, -i). When contracted, the final -a, -ə of the verbal adverb and the initial a- of almaw merge into one. Küralmıym min sine! ... Tuydım! (Xəy Waxit, “Soñğı xat”) I hate you! ... I’ve had enough! 💪🏼 The construction with belü (to know) indicates that the agent has the knowledge, the skill, ability to carry out the action expressed by the verbal adverb. Min bu waqıtta ... yəş yarımlıq sabıy ğına bulğanmın. ... min əle hiç nərsə belmim – min barı aşıy beləm, yoqlıy beləm, kölə beləm, yılıy beləm. (Əmirxan Yeniki, “Soñğı kitap”) At this time ... I was only a baby of a year and a half. ... I don't yet know anything; I know only how to eat, sleep, laugh and cry. 💛 To sum up: kilə alam – I can come kilə almıym (kilalmıym) – I can’t come cırlıy beləm – I know how to sing cırlıy belmim – I don’t know how to sing ❔Ə sez bu konstruksiyə belən cömlə tözi alasızmı? Try using “I can (not)” in your comment below!

Başqortstan rayonnarı | Bashkortostan's districts Have you already seen our Tatarstan map? It's time to add the Tatar language map of Bashkortostan, as I know many of you are from there 😊 We also have a post about the Bashkortostan Tatar dialect, check it out if you haven’t yet! And thank you @bababashqort for double-checking the names of the districts 🥰

#tt_newbie Dishes and cutlery Wrapping up our food topic, here is a short vocabulary of everything you need for cooking and eating: sawıt-saba – dishware təlinkə – plate camayaq – bowl çümeç – ladle qaşıq / qalaq – spoon bal qaşığı – teaspoon aş qaşığı – tablespoon çəneçke – fork pıçaq – knife stakan – glass çınayaq – cup kəstrül – cooking pot taba – frying pan çəynek – teapot sözgeç – sieve uğıç – grater tastımal – napkin Do you use any other words in different regions of Tatarstan or Bashkortostan? Let us know!

#tt_culture The Tatar tea culture The history of Tatar tea is deeply rooted in the cultural fabric of Tatarstan, where it has become a traditional and familiar beverage. The study of Tatar tea history has been ongoing, with ethnographer Ruslan Bushkov being a key specialist in traditional beverages in Tatarstan. Kazan played a crucial role in introducing tea to Russia and Europe, acting as the gateway for this beloved beverage. The Great Silk Road is often discussed by scholars, but it turns out there was also a Great Tea Road. This route, established in the 17th-18th centuries, passed through Kazan. Tatars were among the first in Russia to become acquainted with this drink, often brought by Tatar merchants from East Turkestan and Bukhara, where it came from China and India. Tatar families held a special reverence for tea, and the quality of tea symbolized the hospitality of the hostess. In Tatarstan, tea is brewed in a separate teapot, and the infusion is poured into the cup (over herbs, if preferred so), then diluted with boiling water. Tatar tea ceremonies are sometimes confused with English ones, as both traditions involve drinking tea with milk. However, this is incorrect, as the practice of adding milk to Tatar tea is relatively recent, about 70 years old. The addition of milk in England initially aimed to protect porcelain from cracking, while in Tatarstan, it was solely for taste since porcelain was not widespread. Tea was initially an elitist beverage. Loose-leaf tea was a luxury affordable only to the wealthy—nobility, clergy, and merchants. This type of tea was served to Empress Catherine the Great when she visited Kazan. The common people, on the other hand, consumed what was known as taqta çəy – black tea pressed into bricks. It was transported in large quantities along the "Tea Route". This type of tea had a rather bitter and intense taste, so it was often diluted with milk. Tatar tea-drinking culture involved freshly brewed boiling hot tea, the milk being added last, in a warmed form, to avoid reducing the temperature in the cup. To "prolong the taste" of the tea, it began to be blended with herbs. The most traditional tea herbs in Tatarstan are considered to be mәtrüşkә (type of oregano), currant leaves, lemon balm, and mint. Sage and lavender are also added. These herbs didn't naturally grow in Tatarstan, but during the 17th-18th centuries, merchants, covering vast distances to bring tea to the region, traversed many lands and acquired various herbs along the way, introducing many plants to Tatarstan. Nowadays, it is important not to drink tea brewed the day before, and, of course, no tea bags. Modern Tatars tend to prefer black teas, but Ruslan Bushkov notes the diversity of choices. He recounts an encounter with a woman in a Tatar village who brewed tea using only leaves from medicinal herbs that grew in her village. She insisted on using water from local springs, reinforcing the idea that good tea loves good water, enhancing both the health benefits and taste of the drink. It's worth noting that this historical context adds layers of cultural exchange and adaptation, showcasing how Tatars incorporated different traditions into their own, creating a unique blend of tea culture with influences from both Asia and Europe. __________________________________ R. Bushkov "A Bouquet of Beverages from Tatarstan" Support the project and listen to the podcast version of The Tatar tea culture!

Painting by F. Ziyazov, 1975

#tt_advanced Çəy yolaları ☕️ Törle yolalarğa bəyle çəy eçülər küp tatarda: 👧🏻 Kilen çəye Tuynıñ ikençe könendə xucabikə bulası kilenne çəy arqılı sınıylar. Məsələn, mişərlərdə ul yola “zapun bəyləw” dip atala. "Zapun” alyapqıç digənne añlata. Ul könne kilen qaynanağa “əni” dip dәşergә öyrənə. “Alyapqıçnı kem bəyləde?” — digən sorawğa kilen: “Əni bəyləde,” — dip cawap qaytara. Ul üze əzerləgən qoymaq belən kürşe-tirədəge əbilərne çəy eçertə. Hər əbi kilenneñ ni dərəcədə xucabikə buluwın, itağətlelegen, çəyne döres yasawın, çəyne döres təqdim itüwen, qıstıy belüwen küzətep tora. yola – rite, ritual sınaw – to test alyapqıç – apron itağətlelek – humility, obedience qıstaw – to persuade 👶🏻 Bəbi çəye Bəbi tuğannan soñ, ğailəne qotlap, kürşe-külən, tuğannar bəbi çəyenə kilələr. Bəbigə həm çəy tabınına küçtənəçlər alıp kilələr. Mul tabın əzerlənə. Bezdə çəy tabınına küçtənəç alıp kilü yortqa bərəkət həm iminlek teləwne añlata. Şul uq waqıtta əzrək kenə bulsa da, tatarğa xas masayıp quyu da çağıla. mul – abundant, rich iminlek – prosperity masayıp quyu – to brag, to take pride in sth. çağılu – to reflect 💁🏻‍♀️ Awlaq çəy Awlaq çəy digəndə xatın-qızlarnıñ üzara cıyılıp çəy eçüwe küz aldında totıla. Xucabikəneñ ire berər eş buyınça çığıp kitkən waqıtta, ul üzeneñ dus xatınnarın çəygə cıyğan. awlaq – xucasız ❓Sezneñ bu yolalar turında işetkənegez barmı? Alar turında ni uylıysız? Tağın çəygə bəyle yolalar beləsezme? ________________ https://intertat.tatar/news/echs-ch-y-anda-y-ni-chen-tatarda-ch-y-populyar-5736786

Let's see how these verbs are used in context, taking an öçpoçmaq recipe as an example. I changed the recipe slightly as I'm used to making the öçpoçmaq dough without yeast, and this recipe is not only full of great vocabulary but also makes amazing dough for 12 öçpoçmaq! Öçpoçmaq peşerü öçen kirəkle əyberlər: Qamır öçen: 500 g. on 200 ml. söt 4 aş qaşığı qaymaq 2 yomırqa 4 aş qaşığı aq may 2 bal qaşığı toz 2 bal qaşığı şikər qomı 2 bal qaşığı qamır köpşəklәgeç (baking powder) Eçlege öçen: 400 g. tawıq ite (tawıq itennən tış başqa törle it alırğa mömkin, barı duñğız ite genə bulmasın) 450 g. bərəñge 1 baş suğan (100-120 g.) 50 ml. tawıq şulpası 4 aş qaşığı sıyıq may toz borıç 1. Qamır əzerləw: Camayaqqa cılımsa söt salıp, aq may östəgez, qaymaq quşıp cibəregez, şikər qomı, toz salığız həm on iləgez, barısın bergə quşıp bolğatığız da qamır basa başlağız. Qamırnıñ östen qaplağız da cılı urınğa quyığız. camayaq – bowl östəw – to add quşu – to mix (together), add bolğatu – to mix sth, stir qamır basu – to knead dough 2. Eçlek əzerləw: Suğan həm bərəñge ərçegez, alarnı həm itne waq kisəklərgə şaqmaqlap turağız. Tabağa dürt aş qaşığı sıyıq may, 50 millilitr tawıq şulpası salığız, şunda eçlekne bergə quşığız, kirəgençə toz belən borıç sibegez həm barısın bergə bolğatığız. Plitəne urtaça qızulıqqa quyığız da, 20-25 minut totığız, peşep betkənçe tormasın. Şunnan camayaqqa buşatığız həm suwınırğa quyığız. sibü – to sprinkle suwınu – to cool down 3. Qamırığıznı on sipkən quna taqtasına alıp quyığız da, ozınça təgərətegez, annan 70-75 gramm külәmendә keçkenə qabartmalar kisegez həm beraz qabarıp kitkənnəren kötegez. quna taqtası – cutting board təgərətü – to roll 4. Qabartma kisəklərennən diametrı 15-16 santimetrlı cəymələr təgərətep yasağız. Cəymələr urtasına 80-82 gramm awırlığında aldan eşləngən eçlekne salıp çığığız. cəymə – rolled out dough 5. Eçlek salğan cəyməne öç yağınnan totıp, bergə kiterep quşığız da qırıyların bökləp çığığız, urtasında keçkenə tişek qalsın. Öçpoçmaqlı waq bəleşlər kilep çığarğa tiyeş. bökləw – to fold 6. Tabanı sıyıq may belən maylağız da, şuña öçpoçmaqlarnı tezep çığığız. İke yomırqa sarısın bolğatıp, şunı öçpoçmaq öslərenə sörtep çığığız. Öçpoçmaqlı tabanı 150 gradusqa qədər qızdırılğan miçkə quyığız da, 30-35 minut totığız. 7. Tabanı miçtən alığız həm 5-10 minut suwınğanın kötegez. Öçpoçmaqlarnı təlinkələrgə tezep çığığız. Təmle bulsın!

#tt_intermediate Cooking and baking Let’s go to the kitchen today and learn some useful vocabulary for cooking and baking. peşerü – to cook qızdıru – to fry qaynatu – to boil kisü – to cut (in half, a slice, etc.) kisep alu – to cut sth for oneself, to cut and take kisep birü – to cut sth for sb, to cut and give turaw – to chop, to cut (into small pieces) qıru – to grate qırğıç – grater sözü – to filter/sift (a liquid) sözgeç – filter/sieve iləw – to sift (e.g. flour) ilək – sieve çistartu – to clean ərçü – to peel töyü – to pound tozlaw – to salt borıçlaw – to pepper maylaw – to butter/oil (e.g. a baking form) yuwu – to wash sawıt-saba yuwu maşınası – dishwasher plitə – stove miç – oven

Let's see how these verbs are used in context, taking an öçpoçmaq recipe as an example. I changed the recipe slightly as I'm used to making the öçpoçmaq dough without yeast, and this recipe is not only full of great vocabulary but also makes amazing dough for 12 öçpoçmaq! Öçpoçmaq peşerü öçen kirəkle əyberlər: Qamır öçen: 500 g. on 200 ml. söt 4 aş qaşığı qaymaq 2 yomırqa 4 aş qaşığı aq may 2 bal qaşığı toz 2 bal qaşığı şikər qomı 2 bal qaşığı qamır köpşəklәgeç (baking powder) Eçlege öçen: 400 g. tawıq ite (tawıq itennən tış başqa törle it alırğa mömkin, barı duñğız ite genə bulmasın) 450 g. bərəñge 1 baş suğan (100-120 g.) 50 ml. tawıq şulpası 4 aş qaşığı sıyıq may toz borıç 1. Qamır əzerləw: Camayaqqa cılımsa söt salıp, aq may östəgez, qaymaq quşıp cibəregez, şikər qomı, toz salığız həm on iləgez, barısın bergə quşıp bolğatığız da qamır basa başlağız. Qamırnıñ östen qaplağız da cılı urınğa quyığız. camayaq – bowl östəw – to add quşu – to mix (together), add bolğatu – to mix sth, stir qamır basu – to knead dough 2. Eçlek əzerləw: Suğan həm bərəñge ərçegez, alarnı həm itne waq kisəklərgə şaqmaqlap turağız. Tabağa dürt aş qaşığı sıyıq may, 50 millilitr tawıq şulpası salığız, şunda eçlekne bergə quşığız, kirəgençə toz belən borıç sibegez həm barısın bergə bolğatığız. Plitəne urtaça qızulıqqa quyığız da, 20-25 minut totığız, peşep betkənçe tormasın. Şunnan camayaqqa buşatığız həm suwınırğa quyığız. sibü – to sprinkle suwınu – to cool down 3. Qamırığıznı on sipkən quna taqtasına alıp quyığız da, ozınça təgərətegez, annan 70-75 gramm külәmendә keçkenə qabartmalar kisegez həm beraz qabarıp kitkənnəren kötegez. quna taqtası – cutting board təgərətü – to roll 4. Qabartma kisəklərennən diametrı 15-16 santimetrlı cəymələr təgərətep yasağız. Cəymələr urtasına 80-82 gramm awırlığında aldan eşləngən eçlekne salıp çığığız. cəymə – rolled out dough 5. Eçlek salğan cəyməne öç yağınnan totıp, bergə kiterep quşığız da qırıyların bökləp çığığız, urtasında keçkenə tişek qalsın. Öçpoçmaqlı waq bəleşlər kilep çığarğa tiyeş. bökləw – to fold 6. Tabanı sıyıq may belən maylağız da, şuña öçpoçmaqlarnı tezep çığığız. İke yomırqa sarısın bolğatıp, şunı öçpoçmaq öslərenə sörtep çığığız. Öçpoçmaqlı tabanı 150 gradusqa qədər qızdırılğan miçkə quyığız da, 30-35 minut totığız. 7. Tabanı miçtən alığız həm 5-10 minut suwınğanın kötegez. Öçpoçmaqlarnı təlinkələrgə tezep çığığız. Təmle bulsın!

#tt_beginner Before / after For today’s lesson I’ve tried to compile all the ways of saying before and after, first and then in Tatar. Let me know if there are other ways of expressing these in the comments 👇🏼 ⏮️ To say first in Tatar, the most common word used is başta. Other, more formal, ways of saying that are iñ elek or iñ əwwəl. Xəlim anı başta poçmaqqa xətle, annarı məçetkə qədər, şunnan soñ hiçber sıltawsız öylərenə tikle ozattı. (İbrahim Ğəzi, “Onıtılmas yıllar”) Xəlim accompanied her first to the corner, then to the mosque, and after that, without any pretext, up to their house. ⏪️ -ğa qədər / çaqlı / xətle / tikle – before, until (prep.) Torataw tübəsendə cəy urtasına qədər qar erep betməgən yıllar yış qına bula. (Mirsəy Əmir, “Bez bələkəy çaqlarda”) Years in which the snow on top of Torataw (mountain) does not melt completely before the middle of summer occur rather frequent. ⏪️ aldınnan – before (prep.) Tañ aldınnan yoqlap kitte, tik yoqısı tınıç bulmadı. (Barlas Kamalov, “Ömeteñ özelməsen”) He fell asleep before dawn, but his sleep was not quiet. Kiçləren, yoqlarğa yatar aldınnan, qayçağında basqıçqa çığıp utırabız, kitap uqıybız. (Nurixan Fəttax, “Mödir Səcidə”) In the evenings, before going to bed, we sometimes go outside and sit on the staircase (and) read a book. ⏪️ -ğançı / -gənçe / -qançı / -kənçe – before / until + verb The main meaning of this form is to determine the boundary of the action expressed by the second verb in terms of time. Küzlərem talğançı kürsəm, miña bit şul da citə. (Xəsən Tufan, “Qayınnar sarı ide”) If I see you until my eyes are tired, that is enough for me. ⏪️ -dan / -dən / -tan / -tən / -nan / -nən elek – before (prep.) Kerüweñnən elek çığuwıñnı uyla. (Proverb.) Before you enter, think of your way out. ⏪️ elek – before, in the past (adv.) Elek aniñ tömsə yöze oşamıy ide bit, ... xəzer menə sağınam üzen. (Marsel Galiev, “Nigez”) Before, I didn't like his somber face ... but now I miss him. Elek is also used as ... ago: öç kön elek – three days ago ⏭️ Mentioned in the very first example, şunnan (soñ), annan (soñ) or just annarı is a very common way to say after that. Berazdan (soñ) means after a little while. More literary soñınnan is also used to express after that. ⏩️ -dan / -dən / -tan / -tən / -nan / -nən soñ – after (prep.) Aşap-eçkənnən soñ bar da tamaşa zalına kitte. (Batulla, “Alıp batır macaraları”) After eating and drinking, everyone went into the auditorium. Same construction is also used as ... later: öç atnadan (soñ) – three weeks later ⏩️ -ğaç / -gəç / -qaç / -kəç The main meaning of this form is to express an action that has just been completed before the process expressed by the main verb. Su alğançı, yulğa ber qarıysıñ, çiləkləreñ tulğaç, tağın ber. (Sibğat Xəkim, “Ənkəy”) Before you get water, take a look at the road. After your buckets are full, do it once again. 💬 You’re welcome to try using these constructions to create sentences in the comment section!

#tt_info So, I have a plan pretty much mapped out for at least a year to come 😅 Covering a lot of basic topics, beginner and advanced grammar and, of course, my favorite culture topics. But I would really appreciate any suggestions of: • what you’d like to see more/less of • what topics you want me to cover (if you give me any suggestions I haven’t thought of yet, I’ll give you a shoutout in the future post ♥️) • maybe something you want me to do an in-depth research on By the way, I’ve just started reading volume 3 of “The History of the Tatars” to make a short version for you to read instead of 1500 pages 🫣 Have you read the sum up of the first two volumes about the Volga Bulgaria that I made? Did you enjoy it? Are you interested in the recap of the volume about the Golden Horde? 🐎 Also, your active engagement gives me a lot of motivation and lets me know what you’re really interested in! So don’t hesitate to leave reactions, questions or practice what you’ve learnt in the comments 😊

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#tt_culture Tatar cuisine The cuisine of the Volga Tatars, rooted in the nomadic Volga Bulgars' transition to agriculture 1500 years ago, showcases diverse flavors influenced by neighboring cultures like the Mari, Udmurts, and Central Asians. The geographical setting, bordering the northern forests and southern steppe near the Volga and Kama rivers brought ingredients like rice, tea, dried fruits, and spices, enriching Tatar dishes. The heart of Tatar cuisine lies in the region's main agricultural products – cereals and livestock. Although fruits and vegetables were initially limited, the introduction of the potato in the late 19th century diversified the culinary landscape. Local produce like onions, carrots, and pumpkins, coupled with orchard fruits and wild berries, added depth to Tatar dishes. Livestock, including cattle, sheep, and horse meat, played a crucial role in Tatar gastronomy. Dairy products, eggs, and poultry from local farms added variety to their meals. Beekeeping thrived in the forest-steppe, providing an abundance of honey. In the realm of soups, toqmaçlı aş (noodle soup) featuring homemade noodles, tender pieces of meat or meatballs takes center stage. Mantı are big dumplings with spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then usually steamed. Small festive dumplings, known as pilmən, add a touch of ceremony to the Tatar dining experience. For main courses, meat, grains, and potatoes form the foundation. From boiled and fried meats to unique dishes like tutırğan tawıq (chicken stuffed with eggs in milk), the Tatars savor a diverse array of flavors. They have a variety of meat dishes like qaqlağan qaz (dried goose meat), tutırma (a sausage made of an intestine filled with finely cut or chopped beef and rice) to azu (a dish consisting of fried pieces of meat, stewed with tomatoes, onions and potatoes in a spicy sauce). Different kinds of bəleş (pie), a combination of meat and grains, are enjoyed with a cup of şulpa (broth). Zur bəleş, a big round-shaped pie with meat, onions and potato, and its little sibling waq bəleş (with rice instead of potato) are usually "tabınnıñ yəme" – the central culinary piece on the table. Pərəməç – a small round-shaped pie with minced meat and onions, öleş – a round-shaped pie with chicken, onions and potato, and öçpoçmaq – a triangular pie filled with a mixture of meat, onions and potato are amongst the most popular Tatar main dishes. Təkə or bökkən is an oval or crescent-shaped pie, filled with various vegetables (mainly pumpkin, also carrots, potatoes or cabbage). The artistry of Tatar baking unfolds with a variety of dough-based delights. Unleavened dough crafts buns, flatbreads, and biscuits, while leavened yeast dough gives rise to bread and qabartma – a delicious Tatar doughnut. Savory roasted flatbread with various fillings inside (usually mashed potato) called qıstıbıy or küzikmək are also very well-loved. Sweets take the spotlight with göbədiyə (a sweet round pie with multi-layer filling), qabaq bəleşe (a sweet pumpkin pie), qatlama (a baked roll with a variety of fillings – poppy seeds, sesame seeds, qort, nuts), bawırsaq (a type of fried dough food), talqış kələwə (small, light, fibrous pyramids with a creamy-honey flavor), qoş tele (deep-fried squares or diamonds of unleavened dough), qoymaq (pancakes) and the iconic çəkçək (honey-drenched pieces of pastry) symbolizing celebratory occasions. Traditional Tatar beverages include əyrən, qatıq, qımız and the sweet honey-infused şirbət, which held a ceremonial significance during the 19th and early 20th centuries. And, of course, no Tatar gathering is complete without the warm embrace of strong tea with mәtrüşkә (type of oregano) and milk, often paired with delightful baked treats. In essence, Tatar cuisine is a fusion of history, geography, and cultural exchanges, creating a culinary journey that spans centuries and excites with its diverse and flavorful offerings. ________________ F. Adiatullin, Authentic Tatar cuisine, 2011

Tatar rizıqları – Tatar dishes

🎉 Happy 85th post! Where does this number come from? Well, apparently Telegram has this weird thing with only allowing up to 85 links in one post, which means I have to make the more Navigation posts for you. I have decided to divide them into separate grammar, topics and culture navigations. Just giving you a heads up that you'll have to click on the pinned bar three times or more from now on. And here is to 85 posts more!

Navigation CULTURE 🧭 • Tatarstan xaritası 🌍 #tt_culture • Tatar mythology • Tatar mythological creatures • The evil spirit of Albastı • Do you believe in superstitions? • Ajdaha and Yuxa-qız • The concept of Moñ • Winter rites: Narduğan • Did Tatars celebrate the New Year? • Tatar architecture • Dating before Tinder • Mişərlər • Finnish Tatars • Famous person: Rabit Batulla • Famous person: Baqi Urmançe • A Short Outline of the Tatar Language Development I • A Short Outline of the Tatar Language Development II • The History of Tatars I: the Volga Bulgaria _________________________ 🤍 Support the channel 🖤 Subscribe to Patreon 📷 Learn Tatar Instagram