Tajik Culture
The Tajiks are very ancient people, and their culture goes back more than a hundred years. Throughout the Tajik people's existence and development, they have been able to preserve the customs and traditions that have served as the foundation of their cultural life.
According to the records that could be found, archaeologists believed that the cultural life of the Tajik people started about 4-5 centuries BC.
Due to archaeological excavations, glassware, metalwork, and wood that date back to that time have been found.
From the beginning of time, the Tajiks have sought knowledge and experience. The knowledge and experience that they have gained are reflected in their culture, science, art, and everyday life.
The Arab conquerors were able to destroy the real language of Tajik and Dari. However, after a while, the Tajik people returned it. Today, many treatises, songs, and poems are written exclusively in that language.
This period is considered the flowering of cultural development. Namely, literature and science, astronomy, and philosophy. Many cultural centers have been created, where many great people have contributed to the science and art of the Tajik people.
Abu Raihan Beruni, Farabi, Ibn Sina, Imam Termeziy, Omar Khayyam, and many other names are known all over the world. They lived and worked in the territories of Uzbekistan and Tajikistan.
Across the Republic of Tajikistan, a large number of cultural centers, educational circles, theaters, museums, and other cultural institutions have been built.
Annually, in the main cities of Tajikistan, locals carry out international festivals that relate to music, film, folklore, dance, and songs.
The national cuisine of Tajikistan.
In Tajikistan, many tourists come not only to walk along the mountain paths, enjoy the scenery of beautiful parks, and walk through archaeological and historical sites, but also to taste the delicious Tajik national cuisine.
For centuries, Tajikistan has formed its own kitchen. A kitchen Tajik consists of an abundance of flour and meat products.
As a priority, the Tajik people will always have goats and lamb. Preference is given to chickens and hens, but other birds such as geese and ducks are not used, nor are fish.
Horsemeat Tajiks are used only on holidays and they are a traditional dish. Kazi made from horsemeat.
By the way, the bread is not cut with a knife; rather, one of the guests carefully and manually breaks it.
In addition to the pilaf and shish kebab, you can also receive a salad or a cold snack. These meals are considered separate.
As a first course, in the Republic of Tajikistan, cholob (made from sour milk), as well as Finno, shurbo, and mastoba, are very popular. In the second course, there are kebabs, pilaf, and kabobs.
In terms of beverages, green tea is very popular in the country.It is used here in different ways. An amateur can consider it. Some prefer to drink it cold, others, contrariwise, choose hot tea.
Tajiks usually dine around a low table while sitting on sufa. In addition, in spite of the fact that it is lunch, dinner, or breakfast, the meal begins with a traditional tea. They drink tea from cups with fruits, sweets, and cakes. Then they served soup (large bowls) and second courses.
Lunch started with the eldest of the family, and then joined the others.
Due to archaeological excavations, glassware, metalwork, and wood that date back to that time have been found.
From the beginning of time, the Tajiks have sought knowledge and experience. The knowledge and experience that they have gained are reflected in their culture, science, art, and everyday life.
The Arab conquerors were able to destroy the real language of Tajik and Dari. However, after a while, the Tajik people returned it. Today, many treatises, songs, and poems are written exclusively in that language.
This period is considered the flowering of cultural development. Namely, literature and science, astronomy, and philosophy. Many cultural centers have been created, where many great people have contributed to the science and art of the Tajik people.
Abu Raihan Beruni, Farabi, Ibn Sina, Imam Termeziy, Omar Khayyam, and many other names are known all over the world. They lived and worked in the territories of Uzbekistan and Tajikistan.
Across the Republic of Tajikistan, a large number of cultural centers, educational circles, theaters, museums, and other cultural institutions have been built.
Annually, in the main cities of Tajikistan, locals carry out international festivals that relate to music, film, folklore, dance, and songs.
The national cuisine of Tajikistan.
In Tajikistan, many tourists come not only to walk along the mountain paths, enjoy the scenery of beautiful parks, and walk through archaeological and historical sites, but also to taste the delicious Tajik national cuisine.
For centuries, Tajikistan has formed its own kitchen. A kitchen Tajik consists of an abundance of flour and meat products.
As a priority, the Tajik people will always have goats and lamb. Preference is given to chickens and hens, but other birds such as geese and ducks are not used, nor are fish.
Horsemeat Tajiks are used only on holidays and they are a traditional dish. Kazi made from horsemeat.
By the way, the bread is not cut with a knife; rather, one of the guests carefully and manually breaks it.
In addition to the pilaf and shish kebab, you can also receive a salad or a cold snack. These meals are considered separate.
As a first course, in the Republic of Tajikistan, cholob (made from sour milk), as well as Finno, shurbo, and mastoba, are very popular. In the second course, there are kebabs, pilaf, and kabobs.
In terms of beverages, green tea is very popular in the country.It is used here in different ways. An amateur can consider it. Some prefer to drink it cold, others, contrariwise, choose hot tea.
Tajiks usually dine around a low table while sitting on sufa. In addition, in spite of the fact that it is lunch, dinner, or breakfast, the meal begins with a traditional tea. They drink tea from cups with fruits, sweets, and cakes. Then they served soup (large bowls) and second courses.
Lunch started with the eldest of the family, and then joined the others.
