Babjak 1

1 (VZh)       [How did you bake bread?]

2 (a) [0:00]      About flour. When they put [it] in a small trough, then –

about
flour sg n def nom 3pl now adv when conj put 3pl pres P thus adv
in
one sg n adj trough sg n
and
[...]

3 (a) [0:05]      then they sift it, they sift it there and [then]

and
[...]
[...]
[...]
sift 3pl pres P
acc n 3sg clt
there adv sift 3pl pres P
acc n 3sg clt
and

4 (a) [0:08]      you stretch [the dough] this way and that, and then you make

and
acc n 3sg clt
stretch 3sg pres P back adv
to
thus adv
to
thus adv leave 3sg pres I

5 (a) [0:11]      a space in the middle and [before you] put the bread [in] to bake,

in
middle sg f def place sg n
and
dat n 3sg clt
put 3sg pres P bread sg m
comp
acc m 3sg clt
bake 3sg pres I

6 (a) [0:15]      you'll put yeast in it. Then you'll take [the dough] and mix it,

fut
dat n 3sg clt
put 3sg pres P yeast sg f
and
fut
take 3sg pres P
comp
acc m 3sg clt
mix 3sg pres P

7 (a) [0:18]      mix [it], and then you'll pour – you'll salt the water.

mix 3sg pres P there adv
fut
pour 3sg pres P
fut
dat refl clt
acc f 3sg clt
salt 3sg pres P water sg f def

8 (a) [0:21]      You'll get a little salt, and you'll throw it into it (the water),

fut
acc f 3sg clt
make 3sg pres P
with
this sg m adj
with
little adv salt sg f
fut
throw 3sg pres P
in
acc f 3sg

9 (a) [0:24]      and then you'll mix it, and knead it well,

and
fut
acc n 3sg clt
mix 3sg pres P
and
fut
acc n 3sg clt
knead 3sg pres P nicely adv

10 (a) [0:27]      and get it ready so it can sit, so as to ...

and
fut
acc n 3sg clt
prepare 3sg pres P
and
nom sg n
fut
sit 3sg pres P
and
comp
acc refl clt

11 (c) [0:29]      To ferment, to ferment!

comp
ferment 3sg pres I
comp
ferment 3sg pres I

12 (a) [0:30]      … so as to ferment a little. And when it starts to rise such that

comp
acc refl clt
ferment 3sg pres P little when conj take 3sg pres P
comp
rise 3sg pres P thus adv
comp

13 (a) [0:34]      it looks like it has fermented, then you take it

comp
give 3sg pres I
comp
acc refl clt
fut
acc refl clt
3sg pres aux clt
ferment sg m L.part P
acc refl clt
take 3sg pres P

14 (a) [0:37]      and knead it and make it into

comp
acc n 3sg clt
knead 3sg pres P
comp
acc n 3sg clt
make 3sg pres P
in

15 (c) [0:40]      loaves.

loaf pl m

16 (a) [0:40]      into loaves, like that.

in
loaf pl m disc

17 (c) [0:41]      Loaves like that

loaf pl m disc

18 (VZh)       [What do you do next?]

19 (a) [0:43]      Then later you put it into that - Later you put it

and
after adv
acc m 3sg clt
hes
hes
put 3sg pres I in
disc after adv
acc m 3sg clt
put 3sg pres I

20 (a) [0:47]      into the oven. [Like] the outdoor oven, but this oven is small. It's a “pesh”,

in
oven sg f def large.oven sg f but nom f 3sg large.oven sg f small sg f adj oven sg f

21 (a) [0:50]      It's not the big oven. The big ones are called, you know – “furna”.

neg
3sg pres cop clt
big sg f adj large.oven sg f big sg f adj
acc refl clt
call 3sg pres I
to
[ ... ]
in
large.oven sg f def

22 (a) [0:55]      The big oven. But this one is smaller, the “pesh”. It takes up to …

big sg f def adj large.oven sg f
hes
that sg n adj more little sg f adj oven sg f hold 3sg pres I
to

23 (c) [0:56]      Twenty.

twenty

24 (a) [0:56]      … twenty breads, up to twenty loaves of bread. But they're bigger

twenty bread ct m
to
twenty loaf pl m bread pl m but nom 3pl more big pl m adj

25 (a) [1:00]      [loaves] of bread. They're not like these little ones. Those are big –

bread pl m def
neg
3pl pres cop clt as this pl adj little pl adj that pl adj
3pl pres cop clt
big pl adj

26 (a) [1:03]      the bread loaves are this big – they['re made] to last longer,

ost
so.big pl adj thus adv big pl adj bread pl m this pl adj
comp
last 3sg pres I more adv

27 (a) [1:07]      And when you take the bread to cut it into big chunks, you cut off

there adv when conj take 2sg pres P
comp
slice 2sg pres I bread sg m def slice sg f big f adj cut.off 2sg pres P
dat refl clt

28 (a) [1:11]      [chunks] from this [big] bread, and that's what people ate. It might

from
this sg m adj bread sg m
acc refl clt
feed 3pl impf I can pres imprs
comp

29 (a) [1:13]      go a bit sour, it might get air holes in it, but there was nothing else.

go.sour 3sg pres P can pres imprs
comp
get.air.pockets 3sg pres P but
from
acc m 3sg pres neg exist other sg m adj

30 (a) [1:17]      Now people want to have fresh bread, and they make sure that it is softer,

now adv seek 3pl pres I fresh indcl adj now adv have 3pl pres I bread sg m
and
watch 3pl pres I
comp
3sg pres cop clt
more soft sg m adj

31 (a) [1:21]      that it's not stale, that it's edible. [And that's] how it is.

comp
neg
3sg pres cop clt hard sg m adj
comp
acc refl clt
eat 3sg pres I
and
thus adv
1 (VZh)       [Как печехте хляб?]

         [How did you bake bread?]


2 (a) [0:00]       za brəšnòtu tìe segà kətu tùra: təkà f ednò kurìtce i se

         About flour. When they put [it] in a small trough, then –


3 (a) [0:05]       i se nə nə utsɛ̀jə gu tàm utsɛ̀ja gu i

         then they sift it, they sift it there and [then]


4 (a) [0:08]       i gu pòrəstègl'i nədzà nə təkà nə təkà ustàə

         you stretch [the dough] this way and that, and then you make


5 (a) [0:11]       nə stredàtə mɛ̀stu̥ i mu tùri ə ə lɛ̀b də go pečè

         a space in the middle and [before you] put the bread [in] to bake,


6 (a) [0:15]       k'e mu tùri məjà i k'e zème də go rəzbrɤ̀kə

         you'll put yeast in it. Then you'll take [the dough] and mix it,


7 (a) [0:18]       rəzbrɤ̀kə tàm k'e sìpe k'e sì jə usòli vudàtə

         mix [it], and then you'll pour – you'll salt the water.


8 (a) [0:21]       k'e jə nəpràə s too s màlku sòl' k'e frɤ̀li f nèjə

         You'll get a little salt, and you'll throw it into it (the water),


9 (a) [0:24]       i k'e gu rəzbrɤ̀kə i k'e gu zəmɛ̀si ùbəvè

         and then you'll mix it, and knead it well,


10 (a) [0:27]       i k'e gu prigòtvi i tò k'e presedì tə də se

         and get it ready so it can sit, so as to ...


11 (c) [0:29]       da kìsne da kìsne

         To ferment, to ferment!


12 (a) [0:30]       də se isk'ìsne màl'ku kətu zème də bùne təkà də

         … so as to ferment a little. And when it starts to rise such that


13 (a) [0:34]       də dàvə də se k'e se e iskisnàl se zème

         it looks like it has fermented, then you take it


14 (a) [0:37]       də gu nəmɛ̀šə də gu nəpràve nə

         and knead it and make it into


15 (c) [0:40]       pitàri

         loaves.


16 (a) [0:40]       nə kulàci təkòvu

         into loaves, like that.


17 (c) [0:41]       kulàci təkòvu

         Loaves like that


18 (VZh)       [После какво правите?]

         [What do you do next?]


19 (a) [0:43]       i pòsle gu ə ə slàgə fəf təvà pòsl'e gu tùr'a

         Then later you put it into that - Later you put it


20 (a) [0:47]       f peštà fùrn'ɛ əmə t'a fùrn'ɛ màlkə p'eš

         into the oven. [Like] the outdoor oven, but this oven is small. It's a “pesh”,


21 (a) [0:50]       nè e gul'ɛ̀mə fùrn'ɛ gul'àmə sə vìkə na təko nə fùrn'ete

         It's not the big oven. The big ones are called, you know – “furna”.


22 (a) [0:55]       gul'ɛ̀mətə fùrn'ɛ ə unuvà pò màlkə p'eš zbìra du

         The big oven. But this one is smaller, the “pesh”. It takes up to …


23 (c) [0:56]       dvàes

         Twenty.


24 (a) [0:56]       dvàase lɛ̀bə du dvàase kulàci l'ɛ̀buve əmə tè pò golɛ̀mi

         … twenty breads, up to twenty loaves of bread. But they're bigger


25 (a) [1:00]       lɛ̀buv'ètu ne sà kətu tìjə màlečki unìjə sə gulɛ̀mi

         [loaves] of bread. They're not like these little ones. Those are big –


26 (a) [1:03]       e tòlk'i tekà gulɛ̀mi lɛ̀buve tìjə də tràje pòveč'e

         the bread loaves are this big – they['re made] to last longer,


27 (a) [1:07]       tàm kətu zèmeš də rɛ̀žeš lɛ̀bu estefà gulɛ̀mə udrɛ̀žiš si

         And when you take the bread to cut it into big chunks, you cut off


28 (a) [1:11]       ut tòa lɛp se rànəjə mòže də

         [chunks] from this [big] bread, and that's what people ate. It might


29 (a) [1:13]       zəkəsnɛ̀e mòž də pur'àsə əmə ud n'ègu nèma drùk

         go a bit sour, it might get air holes in it, but there was nothing else.


30 (a) [1:17]       segà tràsa: təz'è segà ìma: l'ɛ̀p i glèda: də ə pò m'èk

         Now people want to have fresh bread, and they make sure that it is softer,


31 (a) [1:21]       də nə jè kuràf də se jədè tə təkà

         that it's not stale, that it's edible. [And that's] how it is.


1 (VZh)       [Как печехте хляб?]

2 (a) [0:00]       за брәшно̀ту тѝе сега̀ кәту ту̀ра: тәка̀ ф едно̀ курѝтце и се

3 (a) [0:05]       и се нә нә утсе̂̀йә гу та̀м утсе̂̀йа гу и

4 (a) [0:08]       и гу по̀рәстѐгл’и нәѕа̀ нә тәка̀ нә тәка̀ уста̀ә

5 (a) [0:11]       нә стреда̀тә ме̂̀сту и му ту̀ри ә ә ле̂̀б дә го печѐ

6 (a) [0:15]       к’е му ту̀ри мәйа̀ и к’е зѐме дә го рәзбръ̀кә

7 (a) [0:18]       рәзбръ̀кә та̀м к’е сѝпе к’е си йә усо̀ли вуда̀тә

8 (a) [0:21]       к’е йә нәпра̀ә с ма̀лку со̀л’ к’е фръ̀ли ф нѐйә

9 (a) [0:24]       и к’е гу рәзбръ̀кә и к’е гу зәме̂̀си у̀бәвѐ

10 (a) [0:27]       и к’е гу приго̀тви и то̀ к’е преседѝ тә дә се

11 (c) [0:29]       да кѝсне да кѝсне

12 (a) [0:30]       дә се иск’ѝсне ма̀л’ку кәту зѐме дә бу̀не тәка̀ дә

13 (a) [0:34]       дə да̀вә дә се к’е се е искисна̀л се зѐме

14 (a) [0:37]       дә гу нәме̂̀шә дә гу нәпра̀ве нә

15 (c) [0:40]       пита̀ри

16 (a) [0:40]       нә кула̀ци тәко̀ву

17 (c) [0:41]       кула̀ци тәко̀ву

18 (VZh)       [После какво правите?]

19 (a) [0:43]       и по̀сле гу ә ә сла̀гә фәф тәва̀ по̀сл’е гу ту̀р’а

20 (a) [0:47]       ф пешта̀ фу̀рн’е̂ әмә т’а фу̀рн’е̂ ма̀лкә п’ѐш

21 (a) [0:50]       нѐ е гул’е̂̀мә фу̀рн’е̂ гул’а̀мә сә вѝкә на тәко нә фу̀рн’ете

22 (a) [0:55]       гул’е̂̀мәтә фу̀рн’е̂ ә унува̀ по̀ ма̀лкә п’еш збѝра ду

23 (c) [0:56]       два̀ес

24 (a) [0:56]       два̀асе ле̂̀бә ду два̀асе кула̀ци л’е̂̀буве әмә тѐ по̀ голе̂̀ми

25 (a) [1:00]       ле̂̀був’ѐту не са̀ кәту тѝйә ма̀лечки унѝйә сә гуле̂̀ми

26 (a) [1:03]       е то̀лк’и тека̀ гуле̂̀ми ле̂̀буве тѝйә дә тра̀йе по̀веч’е

27 (a) [1:07]       та̀м кәту зѐмеш дә ре̂̀жеш ле̂̀бу естефа̀ гуле̂̀мә удре̂̀жиш си

28 (a) [1:11]       ут то̀а ле̂п се ра̀нәйә мо̀же дә

29 (a) [1:13]       зәкәсне̂̀е мо̀ж дә пур’а̀сә әмә уд н’ѐгу нѐма дру̀к

30 (a) [1:17]       сега̀ тра̀са: тәз’ѐ сега̀ ѝма: л’е̂̀п и глѐда: дә ә по̀ м’ѐк

31 (a) [1:21]       дә нә йѐ кура̀ф дә се йәдѐ тә тәка̀

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Comments and questions may be addressed to bdlt@berkeley.edu.

Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

Text | by Dr. Radut