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Food and drink in Uzbek

176 words in Uzbek on the topic “food and drink”: choy — tea, suv — water, non — flatbread, sut — milk.

Updated September 1, 2026 · Lingofly

176 words on the topic

  • choy
    tea
    ch is the ch of chair, y is the y of yes
  • suv
    water
    Short and everywhere: from tea to the road. Raw tap water is not drunk while travelling.
  • non
    flatbread
    The Uzbek flatbread is a world of its own: patyr, obi-non, each kind its own. Non also means food in general.
  • sut
    milk
    Tea is not drunk with milk here: milk stands on its own, for children and mornings. Nearby lives "qatiq" — a sour milk.
  • osh
    pilaf
    The main dish of the country: rice, carrot, mutton and a whole ritual around the cauldron. Tashkent pilaf is cooked at dawn.
  • ovqat
    food
    Food as a meal: "ovqat yemoq" — "food to-eat" — and that is not a slip; the verb stands at the end.
  • guruch
    rice
    The base of pilaf: rice in the local kitchen is not a side dish but the meal itself. The devzira sort — reddish and fat — is prized above all.
  • goʻsht
    meat
    oʻ in the first syllable
  • baliq
    fish
    the deep q at the end
  • sabzavot
    vegetables
    Vegetables are half of pilaf: carrots are cut large and stewed long. The bazaar row bears the same name.
  • tuz
    salt
    Salt stands on every table. The word is short and voiceless; there is nothing to confuse it with.
  • shakar
    sugar
    Sugar goes into tea generously: the bowl is sweet like a dessert. Sweet things in general are called "shirin".
  • meva
    fruit
    Fruit is the pride of the valleys: melon, apricot, grape. A guest brings meva to the house the way flowers are brought elsewhere.
  • salat
    salad
    An international word. The summer salad is tomatoes, onion and salt, nothing extra.
  • mazali
    tasty
    A compliment to the food and the cook at once. The booster goes before the word: juda mazali — very tasty.
  • olma
    apple
    The apple is the most everyday fruit: for a gift, for the road, for stew. The mountain orchards of Samarkand feed the whole bazaar.
  • apelsin
    orange
    The word travelled the same road as the fruit — from China through Europe. In winter oranges are the showcase of the bazaars.
  • pomidor
    tomato
    The same word the whole region borrowed: the food travelled from America through Europe by one road.
  • yaxshi koʻraman
    I like it
    two rounded oʻ vowels
  • yemoq
    to eat
    "Non yeymiz" — "flatbread we-eat": the direct object takes -ni, and the verb still closes the phrase.
  • ichmoq
    to drink
    "Choy ichaman" — "tea I-drink". To offer a guest: "choy iching!" — the polite "have some tea".
  • taza
    fresh
    Freshness of food: "taza non" — fresh flatbread, "taza meva" — fresh fruit. About new things one says "yangi".
  • pishgan
    ripe
    From "pishmoq" — to ripen and to boil at once: the same word for a ripe apricot and boiled rice. A melon is asked to be chosen "pishqoq" — riper.
  • nonushta
    breakfast
    Literally "bread-dawn": non — flatbread, ushta — the morning meal. Breakfast here is tea, flatbread and honey, unhurried.
  • tushlik
    lunch
    From "tush" — midday: lunch falls in the very heat, and the rest after it is sacred. The main meal of the day.
  • kechki ovqat
    dinner
    Literally "evening food": "kechki" — evening. Dinner is light: tea, flatbread, cheese — and a long talk.
  • chaynamoq
    to chew
    ch is the ch of chair, the deep q at the end
  • yutmoq
    to swallow
    To swallow and to win at once: "yutuq" — a victory, what has been swallowed and made one's own. About medicine: "yutish kerak" — "it must be swallowed".
  • ishtaha
    appetite
    An Arabic word, alive: "ishtaham ochildi" — "my appetite opened" — this is how food is praised. The table wish is "Ishtahaniz ochiq boʻlsin!"
  • boʻlak
    piece
    oʻ in the first syllable
  • hid
    smell
    Smell without judgment: "yaxshi hid" — pleasant, "yomon hid" — foul. The smell of pilaf from the cauldron is half its taste, so it is believed here.
  • ovqatdan keyin
    after meals
    Literally "from the food after": "keyin" — after, "-dan" — from. Its pair "ovqatdan oldin" — before meals: one word apart.
  • yogʻ
    oil
    a rasped gʻ, like the French r
  • kartoshka
    potato
    No stew is cooked without it, though it does not go into pilaf — there it is rice.
  • un
    flour
    Two letters — and a whole word. "Undan non yasaladi" — bread is made from flour: of what — the tail -dan.
  • asal
    honey
    An Arabic word, and it lives in the name Asal too. Tea with honey instead of sugar — "asal bilan".
  • yongʻoq
    nuts
    a rasped gʻ and the deep q
  • piyoz
    onion
    Its own word, and in the kitchen it comes first: no dish begins without onion. Cutting brings fewer tears if the onion is cold.
  • sabzi
    carrot
    A Persian word, and the word "sabzavot" — vegetables — grew out of it: the carrot as vegetable in general.
  • murch
    pepper
    Black peppercorn and ground — one word. The bell pepper is "qalampir" — a quite different word.
  • loviya
    beans
    Beans and broad beans — one word. Cooked with rice as a lean dish, and in the mountains it often replaces meat.
  • ziravorlar
    spices
    A Persian word, and zira — cumin — is the chief root among them. At the bazaar spices are sold in heaps, measured by the handful.
  • tayyorlamoq
    to cook
    To cook, to prepare — from "tayyor" — ready: an Arabic word. It covers both "to boil" and "to set the table".
  • yuvmoq
    to wash
    Wash — hands, dishes, the floor: one word for everything. "Qoʻlni yuvaman" — I wash my hands: the direct object before the verb.
  • pichoq
    knife
    A knife, a blade — one word. The tool enters the phrase through -bilan: "pichoq bilan" — with a knife.
  • qaynatmoq
    to boil
    To bring to a boil: from "qaynamoq" — to boil. "Suvni qaynatmoq" is both "boil the water" and "cook in water".
  • qovurmoq
    to fry
    To fry in oil and to brown: the onion for pilaf is exactly "qovuriladi". Baking in the oven is another verb.
  • yopmoq
    to bake
    The main meaning is to close, and "non yopmoq" — to bake a flatbread: the rolled dough closes the oven floor.
  • kesmoq
    to cut
    To cut and to trim: one word for all cutting jobs. "Kesib" — having cut: the half-verbs are built easily here.
  • qozon
    cauldron
    The cauldron is the center of the kitchen: pilaf and soup both live in it. The verb "qozonlamoq" — to start a cooking: the dish lent its name to the deed.
  • tova
    frying pan
    A frying pan, a baking sheet — one broad metal thing. On it city kitchens both fry and bake flatbreads.
  • pech
    oven
    Both the oven and the kitchen stove — one word. The tandoor is "tondir", a separate word with a separate destiny.
  • likopcha
    plate
    A small plate. The big shared dish is "tovoq", and the two words travel together.
  • piyola
    tea bowl
    The piyola is a handleless tea bowl: held by the fingers from below. Tea from it is drunk in small sips, and there is no hurry here.
  • stakan
    glass
    One drinks water from it, not tea: tea gets the bowl. "Bir stakan suv" — one glass of water.
  • qoshiq
    spoon
    A spoon, and in counting — a portion: meat is measured in spoons. "Qoshiq bilan" — with a spoon: the instrument again through -bilan.
  • vilka
    fork
    On the table it appears later than the spoon: pilaf is eaten by hand and with a spoon; the fork is for the European dishes.
  • butilka
    bottle
    Water is always sold in them, and in the heat it is not a matter of choice but a necessity.
  • salfetka
    napkin
    Paper napkins on the table are a city habit; in the mahalla a finger bowl is more common.
  • choynak
    teapot
    Literally "the tea vessel": "choy" plus a dish word. The brew stands long in it, and the second brew is held tastier than the first.
  • lagan
    tray
    A big metal tray: pilaf is served on it to a crowded table. Pilaf on a lagan is a sign of generosity.
  • issiq
    hot (thing)
    Hot and warm — one word: "issiq choy" is tea both hot and warming. There is no separate "warm".
  • sovuq
    cold (thing)
    Cold — about food, water and the weather at once. "Sovuq sut" — cold milk: the summer rescue.
  • och
    hungry
    The same spelling as "light" about color: the word about a person is hunger, the word about paint is a shade. Only context tells them apart.
  • taʼm
    taste
    the ʼ splits the syllables, not "tam"
  • tuzli
    salty
    From "tuz" — salt: the adjective assembled by the tail -li, "with salt". Bread with salt is a sign of hospitality.
  • nordon
    sour
    Literally "not sweet": "nordon" — that which is not "shirin". Sour milk — "nordon sut" — is a drink here, not a mishap.
  • achchiq
    bitter
    One word for bitter and fiery: bitter coffee and hot pepper are both "achchiq". About food it is the commonest word.
  • keskin
    sharp
    Sharp, pungent — about taste, smell and pain. About food one more often says "achchiq", while "keskin" is about sharpness in general.
  • toʻq
    full (fed)
    a rounded oʻ with the ʻ and the deep q
  • tatib koʻrmoq
    to taste
    Literally "having tasted to see": "tatmoq" — to sample plus "koʻrmoq" — to try-and-see. Asked of food and of a new job alike.
  • menyu
    menu
    In a teahouse there may be no menu sheet at all — the dishes are named aloud, and that is normal.
  • ofitsiant
    waiter
    To call one is "chaqirmoq", and the hail "ofitsiant!" is normal here, without "excuse me".
  • buyurtma
    order
    An order — in a restaurant, a shop and a workshop: one word for all. "Buyurtma tayyor" — the order is ready, a frequent announcement.
  • buyurtma qilmoq
    to order
    Literally "to do an order": the activity name plus "qilmoq" — to do. "Vaʼda qilmoq" — to promise — is assembled the same way.
  • taom
    dish
    Dish and food in general — one word. Do not confuse with "taʼm" — taste: two marks in the spelling keep the notions apart.
  • porsiya
    portion
    A big portion here is rather the rule than the exception — one does not leave hungry.
  • ikkimizga stol
    a table for two
    Literally "for us two a table": "ikkimiz" — we two, the tail -ga says to whom. There is no separate word for "a little table" — simply "stol".
  • shirinlik
    dessert
    From "shirin" — sweet: everything sweet for the table. The tail -lik gathers the various sweets into one notion.
  • gʻoshtsiz
    without meat
    a rasped gʻ, a rounded oʻ with the ʻ
  • tort
    cake
    A slice of cake is "bir boʻlak tort", and "boʻlak" — a piece — is heard in every confectionery.
  • makaron
    pasta
    The same word as the English pasta: it is eaten with stewed vegetables, more rarely with cheese. Fewer sorts than at home, but the demand is steady.
  • qatiq
    sour milk
    two deep throat q
  • qaymoq
    cream
    two deep throat q
  • muzqaymoq
    ice cream
    the deep throat q at the start
  • shokolad
    chocolate
    The same word. Hot chocolate — issiq shokolad — a winter drink of the new city teahouse.
  • pechenye
    cookies
    The word came in with the cookies themselves. With tea they take cookies and dried fruit — raisins and apricots.
  • mol goʻshti
    beef
    a rounded oʻ in goʻ
  • qoʻy goʻshti
    mutton
    a deep throat q and a rounded oʻ in goʻ
  • qisqichbaqa
    shrimp
    deep throat q
  • uzum
    grapes
    The pride of the valleys: dozens of sorts, from sour to honeyed. Uzum sharbati — grape juice — a children's feast without sweets.
  • bodring
    cucumber
    A borrowed word, but the cucumber is local here: the summer salad is tomatoes, cucumbers and onion. Pickled — tuzlangan bodring.
  • karam
    cabbage
    The autumn king of the bazaar: cabbage is pickled and stewed. Tuzlangan karam — sauerkraut — winter food.
  • sarimsoq
    garlic
    the deep throat q at the end
  • qovoq
    pumpkin
    two deep throat q
  • baklajan
    eggplant
    a deep throat q and j as in jam
  • limon
    lemon
    A slice of lemon in the bowl is an obligatory gesture of hospitality. Lemonades here are brewed from local fruits, and the lemon is their elder brother.
  • tarvuz
    watermelon
    The summer king: a watermelon is cooled in a spring and cut in the yard for everyone. An unripe one is the seller's shame, a ripe one his pride.
  • qulupnay
    strawberry
    y as in yes and deep throat q
  • nok
    pear
    A juicy pear is one syllable: nok. The same word names the tree in the yard under which tea is drunk.
  • shaftoli
    peach
    The velvet peach is the symbol of summer's end: the bazaar in August smells of it. The apricot is oʻrik, a separate word.
  • retsept
    recipe
    The same word for a doctor's prescription and a dish's recipe. Retsept boʻyicha pishirmoq — to cook by the recipe.
  • tozalamoq
    to peel vegetables
    From toza — clean: to peel is "to make clean". Scaling a fish or brushing teeth uses other verbs.
  • qaynatmoq
    to boil
    two deep throat q
  • aralashtirmoq
    to stir
    From aralashmoq — to mix: to stir is "to make mix". Yaxshi aralashtiring — stir well — the phrase of every recipe.
  • tuzlamoq
    to salt
    From tuz — salt (a base word) plus a verb tail. To over-salt is koʻp tuzlamoq, and that is a blow to the cook.
  • qizdirmoq
    to reheat
    the deep throat q at the start
  • sovutmoq
    to cool
    From sovuq — cold: to cool is "to make colder". Tea cools by itself — sovuydi; a pot is cooled — sovutmoq.
  • tuxum chalmoq
    to beat eggs
    Literally "to strike eggs": chalmoq — to strike and to whip. Beaten eggs go into the omelet and the dough; the whisk is a spoon or a fork.
  • suv qoʻshmoq
    to add water
    a rounded oʻ and a deep throat q
  • grilda qovurmoq
    to grill
    Qovurmoq — to fry in general: in oil and over coals alike. The grill here is gril, the same word, and kebabs are fried exactly on it.
  • yaroqlilik muddati
    shelf life
    Literally "the term of fitness": yaroqli — fit, muddat — term. It is printed on the pack and checked first of all.
  • buzilmoq
    to spoil
    From buzmoq — to ruin: food and appliances "spoil" by one verb. Ovqat buzildi — the food spoiled, and it cannot be eaten.
  • banka
    jar
    Jars with pickles stand in every cellar. The lid of a jar is banka qopqogʻi.
  • qoʻshimcha
    extra portion
    a rounded oʻ and a deep throat q
  • olib ketish uchun
    to take away
    Literally "in order to carry away": olib ketmoq — to take with oneself. At the pilaf house they ask: here or to take away?
  • shakarsiz
    without sugar
    Shakar — sugar (a base word) plus -siz — without: the same tail as in yuzsiz, the shameless one. Tea without sugar — shakarsiz choy.
  • goʻsht yemayman
    I am vegetarian
    a rounded oʻ in goʻ
  • Ishtahangiz ochiq boʻlsin!
    bon appetit
    a rounded oʻ between o and yo
  • yogʻli ovqat
    fatty food
    a rasped gʻ in yogʻli
  • konfet
    candy
    One — konfet, a handful — konfetlar. Sweets in general — shirinlik, and that word you know.
  • milliy taom
    national dish
    Taom — a dish — you know. The most famous is osh: rice, carrots and meat in one cauldron, and the word is from the course too.
  • koʻcha taomi
    street food
    Koʻcha you know, taom — too. The most common street item here is somsa: a flatbread with filling from the tandoor.
  • yangi pishgan non
    fresh (bread)
    Literally "newly baked bread": "pishgan" — "baked", from "pishmoq" — "to bake". You know "pishgan" as "ripe" — the same root.
  • qotgan non
    stale (bread)
    Literally "set bread": from "qotmoq" — "to set, to harden". Stale bread here has "set", like ice in "muzdek".
  • choʻchqa goʻshti
    pork
    a rounded oʻ and a rasped gʻ
  • tovuq goʻshti
    chicken (meat)
    The bird is called "tovuq" — the same word as for the rooster; its meat — "tovuq goʻshti", and "goʻsht" here is the same.
  • oʻrdak goʻshti
    duck (meat)
    a rounded oʻ in oʻrdak
  • qiyma
    minced meat
    the deep throat q, deeper than k
  • shunka
    ham
    A borrowing, like "pechenye" and "tort"; cut into thin slices and put on "non".
  • sosiska
    sausage (frankfurter)
    A borrowing, recognized at once; for children it is fried for breakfast on "qovurmoq".
  • tunets
    tuna
    The word of the tin cans: sold in pieces in a tin, into the salad it goes straight from there.
  • losos
    salmon
    A borrowing, like the English word; dearer than "tunets", its meat is red.
  • krevetka
    shrimp (word)
    "Qisqichbaqa" is taken for shrimp in the base; in speech and on price tags the borrowed "krevetka" is heard more often.
  • dengiz mahsulotlari
    seafood
    Literally "sea products": "dengiz" — the sea (a known word from the sea view), "mahsulot" — a product. Always in the plural.
  • olcha
    plum
    One word for the plum and the small sour cherry — at the bazaar they are not distinguished; the sour pair of the sweet "shaftoli".
  • malina
    raspberry
    A borrowing, like "salat"; a bush at the dacha, the berries are tender and do not keep long.
  • qovun
    melon
    the deep throat q, deeper than k
  • anor
    pomegranate
    The fruit with ruby seeds inside; the seeds are eaten one by one, like a handful of berries.
  • ananas
    pineapple
    As the English word; the fruit is heavy, cut into rings.
  • mandarin
    tangerine
    The winter table: without tangerines there is no New Year here either.
  • kivi
    kiwi
    As the English word; furry outside, green and sour inside.
  • avokado
    avocado
    Read as heard; the soft green flesh is spread on bread instead of butter.
  • mayiz
    raisins
    Dried "uzum" — and that is the whole raisin; put into baking and pilaf.
  • anjir
    fig
    A southern fruit: fresh — summer, dried sold all winter; the tree grows in the yard.
  • qalampir
    bell pepper
    the deep throat q, deeper than k
  • kabak
    zucchini
    "Qovoq" is taken by the pumpkin; the stretched green relative — "kabak", it is tenderer and juicier.
  • lavlagi
    beet
    A long word, read by pieces "lav-la-gi"; stains the hands as everywhere.
  • rediska
    radish
    A borrowing, as the English word; the pink root is cut whole into the salad.
  • koʻkat
    greens
    a rounded oʻ in koʻkat
  • shivit
    dill
    The fragrant herb for pickles: with it "bodring" is pickled — the same custom as everywhere.
  • petrushka
    parsley
    The same word, read the local way; without it the soup and salad seem bare.
  • zanjabil
    ginger
    j always sounds like jam
  • makkajoʻxori
    corn
    a rounded oʻ; the long word reads by pieces
  • ismaloq
    spinach
    the final q is devoiced
  • bulochka
    bun
    A borrowing; "non" is taken by the flatbread — the soft rich one from the bakery is called exactly "bulochka".
  • pirog
    pie
    A borrowing; the filling is anything — "goʻsht" or "meva", baked whole in the oven.
  • pirojenoye
    pastry
    A small sweet from the confectionery: "tort" — big, for the whole family; "pirojenoye" — for one time.
  • ponchik
    doughnut
    The same word; fried, round, in sugar dust — the street treat of the capital.
  • pishiriqlar
    baked goods
    A collective from "pishirmoq" — to bake: "pechenye", "bulochka" and "pirog" at once; lives in the plural.
  • murabbo
    jam
    Preserves and jam — one word; cooked in summer from berries and kept for winter.
  • sherb
    syrup
    Thick and sweet: added to water and tea; "sharbat" — the ready drink — is another matter.
  • popkorn
    popcorn
    A borrowing; the popping grains of "makkajoʻxori" from the cinema and parks.
  • chips
    chips
    A borrowing; thin, fried and salty, like "tuzli kartoshka", only crunchy.
  • saqich
    chewing gum
    the deep throat q, deeper than k
  • limonad
    lemonade
    As the English word; the summer drink, the home one is made of "limon" and "sherb".
  • mineral suv
    mineral water
    "Suv" is taken by water in general; at the shop they tell them apart: with bubbles and without — both "mineral suv".
  • gazlangan suv
    sparkling water
    Literally "water filled with gas": bubbles inside; without gas — the same water but the "gazlangan" is off.
  • kokteyl
    cocktail
    As the English word; it comes milky and fruity — "meva kokteyli".
  • kakao
    cocoa
    As the English word; brown, hot — the evening drink instead of "choy".
  • eritilgan kofe
    instant coffee
    e at the start is a clear e
  • choy paketi
    tea bag
    "Paket" is taken by the shop bag; the little bag with "choy" inside is brewed right in the cup.
  • qaynoq suv
    boiling water
    "Qaynoq" is taken by "hot to touch", "issiq suv" — by just warm water; just boiled — "qaynoq suv".
  • alkogol
    alcohol
    A borrowing; not allowed with the "mashina" — the rule is the same as everywhere.
  • ichimlik
    drink
    From "ichmoq" — to drink; "ichimlik suvi" — drinking water — the course knew; any drink: "choy", "limonad", "kakao".
  • sharbat
    juice
    The same root as the English "sherbet": any juice is called sharbat — fresh and boxed. A concrete juice is named by the fruit: "olma sharbati" — apple juice, the name stands with a possessive piece.

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How it sounds in a sentence

A word list is a blank. Conversation is made of sentences, and these are the ones the words fit into most often.

What is worth knowing about these words

choy — tea. Tea here is not a drink but a ritual: the bowl, the long talk and the invitation "choyga" — "over to tea".

suv — water. Short and everywhere: from tea to the road. Raw tap water is not drunk while travelling.

non — flatbread. The Uzbek flatbread is a world of its own: patyr, obi-non, each kind its own. Non also means food in general.

sut — milk. Tea is not drunk with milk here: milk stands on its own, for children and mornings. Nearby lives "qatiq" — a sour milk.

Test yourself

Recalling a spelling from meaning is harder than recognizing a familiar word — and therefore more useful.

  1. How do you say “tea” in Uzbek?

  2. How do you say “meat” in Uzbek?

  3. How do you say “tasty” in Uzbek?

  4. How do you say “fresh” in Uzbek?

  5. How do you say “appetite” in Uzbek?

How to learn the set instead of just reading it

A menu, a market, a shop sign, the question “what is this?”. Food is the most frequent subject of the first weeks and the safest excuse to start talking.

A list is read in a minute and forgotten in a day. What works: hide the translation, try to recall, get it wrong — and come back to the same words tomorrow.

Frequently asked

How do you say “tea” in Uzbek?

«choy». Ch is the ch of chair, y is the y of yes. It is one of 176 words in the set “food and drink” — the rest are in the table above.

How many food words do you need to start?

The whole set on this page is 176 words, but there is no need to start with all of it: the words you will need in the next few days are enough. Take them a few at a time — five to seven new ones per session.

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