See beshbarmak on Wiktionary
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "ky",
"3": "бешбармак"
},
"expansion": "Kyrgyz бешбармак (beşbarmak)",
"name": "bor"
},
{
"args": {
"1": "en",
"2": "kk",
"3": "бешбармақ"
},
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"name": "bor"
},
{
"args": {
"1": "en",
"2": "ar",
"3": "شِشْبَرَك"
},
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"name": "der"
},
{
"args": {
"1": "en",
"2": "fa",
"3": "شش",
"t": "six",
"tr": "šeš"
},
"expansion": "Persian شش (šeš, “six”)",
"name": "der"
},
{
"args": {
"1": "fa",
"2": "جوشیدن",
"3": "پاره",
"nocat": "1",
"t1": "boil",
"t2": "piece",
"tr1": "jōšīdan",
"tr2": "pāra"
},
"expansion": "جوشیدن (jōšīdan, “boil”) + پاره (pāra, “piece”)",
"name": "af"
},
{
"args": {
"1": "en",
"2": "chuchvara",
"3": "joshpara",
"4": "dushbara"
},
"expansion": "Doublet of chuchvara, joshpara, and dushbara",
"name": "doublet"
}
],
"etymology_text": "From Kyrgyz бешбармак (beşbarmak) and Kazakh бешбармақ (beşbarmaq), literally “five fingers”, because it was traditionally eaten with the hands, but so modified from Arabic شِشْبَرَك (šišbarak) which superficially seems to contain Persian شش (šeš, “six”), but based on the still current Persian forms, جوشپره (jušpare) and جوشواره (jušwâre), is rather جوشیدن (jōšīdan, “boil”) + پاره (pāra, “piece”). Doublet of chuchvara, joshpara, and dushbara.",
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],
"glosses": [
"A traditional dish of nomadic Turkic peoples in Central Asia and Russia, consisting of chopped boiled meat with noodles and onion sauce."
],
"id": "en-beshbarmak-en-noun-3wCklVeW",
"links": [
[
"nomadic",
"nomadic"
],
[
"Turkic",
"Turkic"
],
[
"Central Asia",
"Central Asia"
],
[
"Russia",
"Russia"
],
[
"meat",
"meat"
],
[
"noodle",
"noodle"
],
[
"onion",
"onion"
],
[
"sauce",
"sauce"
]
],
"tags": [
"uncountable"
],
"translations": [
{
"code": "ba",
"lang": "Bashkir",
"roman": "bişbarmaq",
"sense": "Translations",
"word": "бишбармаҡ"
},
{
"code": "fr",
"lang": "French",
"sense": "Translations",
"tags": [
"masculine"
],
"word": "beshbarmak"
},
{
"code": "kk",
"lang": "Kazakh",
"roman": "besbarmaq",
"sense": "Translations",
"word": "бесбармақ"
},
{
"code": "kk",
"lang": "Kazakh",
"roman": "beşbarmaq",
"sense": "Translations",
"word": "бешбармақ"
},
{
"code": "ky",
"lang": "Kyrgyz",
"roman": "beşbarmak",
"sense": "Translations",
"word": "бешбармак"
},
{
"code": "ru",
"lang": "Russian",
"roman": "bešbarmák",
"sense": "Translations",
"tags": [
"masculine"
],
"word": "бешбарма́к"
},
{
"code": "tt",
"lang": "Tatar",
"roman": "bişbarmaq",
"sense": "Translations",
"word": "бишбармак"
},
{
"code": "tr",
"lang": "Turkish",
"sense": "Translations",
"word": "beşbarmak"
}
],
"wikipedia": [
"beshbarmak"
]
}
],
"word": "beshbarmak"
}
{
"etymology_templates": [
{
"args": {
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"3": "бешбармак"
},
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"name": "bor"
}
],
"etymology_text": "From Kyrgyz бешбармак (beşbarmak), literally \"five fingers\", because it was traditionally eaten with the hands.",
"forms": [
{
"form": "beshbarmak",
"tags": [
"plural"
]
},
{
"form": "beshbarmaks",
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"plural"
]
}
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"2": "beshbarmak",
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}
],
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"lang_code": "fr",
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{
"ref": "2022 October 14, Olga Brovkina, “Beshbarmak: сe plat traditionnel bachkir, que vous pouvez manger avec les mains”, in Russia Beyond:",
"text": "Le beshbarmak, un plat qui associe des morceaux d’agneau cuits dans un bouillon, des nouilles et des oignons, occupe une place importante dans les cuisines des peuples turcophones. En Russie, ce délicieux ragoût de viande est le plus souvent préparé en République de Bachkirie, située dans le sud de l’Oural, près de la frontière kazakhe.",
"type": "quote"
}
],
"glosses": [
"Beshbarmak"
],
"id": "en-beshbarmak-fr-noun-JicGv1yW",
"links": [
[
"Beshbarmak",
"beshbarmak#English"
]
],
"tags": [
"masculine"
],
"wikipedia": [
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]
}
],
"sounds": [
{
"other": "/bɛʃ.baʁ.mak/"
}
],
"word": "beshbarmak"
}
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "ky",
"3": "бешбармак"
},
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"name": "bor"
},
{
"args": {
"1": "en",
"2": "kk",
"3": "бешбармақ"
},
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"name": "bor"
},
{
"args": {
"1": "en",
"2": "ar",
"3": "شِشْبَرَك"
},
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"name": "der"
},
{
"args": {
"1": "en",
"2": "fa",
"3": "شش",
"t": "six",
"tr": "šeš"
},
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"name": "der"
},
{
"args": {
"1": "fa",
"2": "جوشیدن",
"3": "پاره",
"nocat": "1",
"t1": "boil",
"t2": "piece",
"tr1": "jōšīdan",
"tr2": "pāra"
},
"expansion": "جوشیدن (jōšīdan, “boil”) + پاره (pāra, “piece”)",
"name": "af"
},
{
"args": {
"1": "en",
"2": "chuchvara",
"3": "joshpara",
"4": "dushbara"
},
"expansion": "Doublet of chuchvara, joshpara, and dushbara",
"name": "doublet"
}
],
"etymology_text": "From Kyrgyz бешбармак (beşbarmak) and Kazakh бешбармақ (beşbarmaq), literally “five fingers”, because it was traditionally eaten with the hands, but so modified from Arabic شِشْبَرَك (šišbarak) which superficially seems to contain Persian شش (šeš, “six”), but based on the still current Persian forms, جوشپره (jušpare) and جوشواره (jušwâre), is rather جوشیدن (jōšīdan, “boil”) + پاره (pāra, “piece”). Doublet of chuchvara, joshpara, and dushbara.",
"head_templates": [
{
"args": {
"1": "-"
},
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"lang_code": "en",
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{
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],
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"A traditional dish of nomadic Turkic peoples in Central Asia and Russia, consisting of chopped boiled meat with noodles and onion sauce."
],
"links": [
[
"nomadic",
"nomadic"
],
[
"Turkic",
"Turkic"
],
[
"Central Asia",
"Central Asia"
],
[
"Russia",
"Russia"
],
[
"meat",
"meat"
],
[
"noodle",
"noodle"
],
[
"onion",
"onion"
],
[
"sauce",
"sauce"
]
],
"tags": [
"uncountable"
],
"wikipedia": [
"beshbarmak"
]
}
],
"translations": [
{
"code": "ba",
"lang": "Bashkir",
"roman": "bişbarmaq",
"sense": "Translations",
"word": "бишбармаҡ"
},
{
"code": "fr",
"lang": "French",
"sense": "Translations",
"tags": [
"masculine"
],
"word": "beshbarmak"
},
{
"code": "kk",
"lang": "Kazakh",
"roman": "besbarmaq",
"sense": "Translations",
"word": "бесбармақ"
},
{
"code": "kk",
"lang": "Kazakh",
"roman": "beşbarmaq",
"sense": "Translations",
"word": "бешбармақ"
},
{
"code": "ky",
"lang": "Kyrgyz",
"roman": "beşbarmak",
"sense": "Translations",
"word": "бешбармак"
},
{
"code": "ru",
"lang": "Russian",
"roman": "bešbarmák",
"sense": "Translations",
"tags": [
"masculine"
],
"word": "бешбарма́к"
},
{
"code": "tt",
"lang": "Tatar",
"roman": "bişbarmaq",
"sense": "Translations",
"word": "бишбармак"
},
{
"code": "tr",
"lang": "Turkish",
"sense": "Translations",
"word": "beşbarmak"
}
],
"word": "beshbarmak"
}
{
"etymology_templates": [
{
"args": {
"1": "fr",
"2": "ky",
"3": "бешбармак"
},
"expansion": "Kyrgyz бешбармак (beşbarmak)",
"name": "bor"
}
],
"etymology_text": "From Kyrgyz бешбармак (beşbarmak), literally \"five fingers\", because it was traditionally eaten with the hands.",
"forms": [
{
"form": "beshbarmak",
"tags": [
"plural"
]
},
{
"form": "beshbarmaks",
"tags": [
"plural"
]
}
],
"head_templates": [
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],
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"lang_code": "fr",
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"French terms with quotations",
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{
"ref": "2022 October 14, Olga Brovkina, “Beshbarmak: сe plat traditionnel bachkir, que vous pouvez manger avec les mains”, in Russia Beyond:",
"text": "Le beshbarmak, un plat qui associe des morceaux d’agneau cuits dans un bouillon, des nouilles et des oignons, occupe une place importante dans les cuisines des peuples turcophones. En Russie, ce délicieux ragoût de viande est le plus souvent préparé en République de Bachkirie, située dans le sud de l’Oural, près de la frontière kazakhe.",
"type": "quote"
}
],
"glosses": [
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],
"links": [
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"Beshbarmak",
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]
],
"tags": [
"masculine"
],
"wikipedia": [
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]
}
],
"sounds": [
{
"other": "/bɛʃ.baʁ.mak/"
}
],
"word": "beshbarmak"
}
Download raw JSONL data for beshbarmak meaning in All languages combined (5.5kB)
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2025-01-25 from the enwiktionary dump dated 2025-01-20 using wiktextract (c15a5ce and 5c11237). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.