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Chuchvara

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Type
  
Dumpling

Place of origin
  
Uzbekistan

Chuchvara Photo chuchvara

Alternative names
  
Dushpara, tushpara, tushbera

Main ingredients
  
Dough (flour, eggs, water, salt), meat (other than pork)

Similar
  
Manti, Dimlama, Naryn, Pelmeni, Khinkali

Chuchvara uzbek food


Chuchpara, chuchvara, chöchöre, dushpara, tushpara or tushbera (Uyghur: chöchöre‎, Kyrgyz: чүчпара́, Uzbek: чучвара́, Kazakh: түшпара́, Azerbaijani: düşbərə) is a small dumpling typical of Central Asian cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour, eggs, water and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt and thyme, is placed at the centre of each square, and the corners are pinched and folded. Chuchvara is boiled in meat broth until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with syuzma (strained qatiq) or with smetana (sour cream), Russian-style.

Contents

Chuchvara Photo chuchvara 5

A nearly identical dish is also found in Tajik cuisine, where it is known as tushbera, and in Azerbaijani cuisine, where it is called dushbara. It is also the Uyghur traditional food.

Chuchvara Photo chuchvara

Monti chuchvara tugish uslubi


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Chuchvara Chuchvara Wikipedia

Chuchvara The Art of Uzbek Cuisine Qovurma chuchvara Fried cuchvara

References

Chuchvara Wikipedia


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