Describe a food you had on a special occasion

Band 6

I would like to talk about sumalak, a sweet dish from wheat sprouts that families in my country cooksEga-kesim moslashuvi xatosi: “cook” boʻlishi kerak edi for Navruz, the spring new year on 21 March. The day I remember best areFeʼl shakli xatosi: “was” boʻlishi kerak edi in 2023 at my aunt’s house in Samarkand. Sumalak takeEga-kesim moslashuvi xatosi: “takes” boʻlishi kerak edi more than one day, because the wheat grows for some days, then people grind it and cook it all the night in a bigOddiy sifat; Lexical Resource’ni cheklaydi pot on a wood fire, and somebody must stir it all the time. The women of my family take turns and singZamon xatosi: “took turns and sang” boʻlishi kerak edi the whole night. I never stayZamon xatosi: “stayed” boʻlishi kerak edi awake for it before, so I came at about midnight, stirred a little and then slept on a rug. The smell of sweet steam filled the whole courtyard before sunrise. In the morning we ate it warm and very sweet, with bread, with twenty relatives, from my grandmother to my youngest cousin. ErTabiiy ikkilanish belgisi, kichik toʻldiruvchi soʻz, we eat it at Navruz because spring comes and the winter ends, and also because everybody cooks together and you cannot hurry it.

Band 7

I’d like to talk about sumalak, a sweet dish made from wheat sprouts that families in my country cook for Navruz, the spring new year, which falls on 21 March. The occasion I remember best was in 2023 at my aunt’s house in Samarkand. Sumalak takes more than a day to make: the wheat is sprouted for several days, then ground and cooked overnight in a huge cauldron over a wood fire, and it has to be stirred constantlyAniq, tabiiy soʻz birikmasi, so the women of the family was takingEga-kesim moslashuvi xatosi: “were taking” boʻlishi kerak edi turns through the night, singing and talking. I’d never stayed up for it before, so I joined them around midnight, stirred for a while and then fell asleep on a rug. The smell of sweet steam filled the whole courtyard before sunrise. We ate it the next morning, warm and very sweet, with flatbread, together with about twenty relatives, from my grandmother down to my youngest cousin”From… down to” qoʻllanilgan oraliq ifodasi toʻgʻri ishlatilgan. The reason it belongs to Navruz is thatTushuntirishni boshlaydigan aniq bogʻlovchi ibora it marks the arrival of spring, and what matters most is cooking together: you can’t hurry it.

Band 8

I’d like to talk about sumalak, a sweet dish made from wheat sprouts that families in my country cook for Navruz, the spring new year, which falls on 21 March. The occasion I remember best was in 2023 at my aunt’s house in Samarkand. Sumalak takes more than a day to make: the wheat is sprouted for several days, then ground and cooked overnight in a huge cauldron over a wood fire, and it has to be stirred constantly, so the women of the family take turns through the night, singing and talking. I’d never stayed up for it before, so I joined them around midnight, stirred for a while and then fell asleep on a rug. The smell of sweet steam filled the whole courtyard before sunrise. We ate it the next morning, warm, dark and very sweet, with flatbread, together with about twenty relatives, from my grandmother down to my youngest cousin. It’s eaten at Navruz because it marks the arrival of springOdatni bayon qilish uchun majhul nisbat tabiiy qoʻllangan, and because the whole point is cooking together: you can’t hurry it, so everyone has to sit and wait with each other.