STRUCTURAL CLASSIFICATION OF UZBEK SWEET NAMES: SIMPLE, COMPOUND AND PAIRED LEXICAL UNITS

Abstract

The names of traditional sweets represent an important part of the lexical wealth of the Uzbek language and reflect the historical, cultural, and linguistic development of the nation. The structural organization of these names demonstrates the productive mechanisms of word formation and reveals how language preserves information about traditional food culture. This study examines the structural classification of Uzbek sweet names by dividing them into three main categories: simple, compound, and paired lexical units. The research aims to identify the linguistic characteristics of each group and explain their role in enriching the vocabulary of the Uzbek language. The study is based on descriptive, lexical-semantic, and structural analysis. A number of traditional Uzbek sweet names were collected from dictionaries, ethnographic publications, and other reliable sources. Each lexical unit was analyzed according to its morphological structure, formation patterns, and semantic features. The research demonstrates that simple names generally consist of a single lexical root, while compound names are formed through the combination of two or more lexical elements that create a unified meaning. Paired lexical units, although less common, illustrate the expressive potential of the language and reflect specific naming traditions within Uzbek culinary culture. The findings indicate that the structural diversity of sweet names is closely connected with cultural values, regional traditions, ingredients, methods of preparation, and historical language contact. Many of these lexical units have been preserved for centuries and continue to function as important elements of everyday communication and cultural identity. Their structural characteristics provide valuable material for studies in lexicology, morphology, ethnolinguistics, and onomastics