joshpara
Sign in to saveAlso known as düşbere, chuchvara, dushbara, shishbarak, tatarbari
Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments.
Key facts
- Food.name
- Joshpara
- Food.image
- Düşbərə yarımfabrikatı 1.jpg
- Food.caption
- Düşbərə prepared for cooking
- Food.alternate_name
- Chuchvara, chüchüre, chüchpara, düshbärä, shishbarak, shushbarak, tatarbari, tushbera, tushpara
- Food.type
- Dumpling
- Food.region
- West Asia, Central Asia
- Food.served
- Hot or cold
- Food.main_ingredient
- Dough (flour, eggs, water, salt), ground meat, onions, herbs, salt, black pepper
via Wikipedia infobox
Wikidata facts
- Image
- Shish barak.jpg
Show 2 more facts
- Commons category
- Joshpara
- native label
- düşbərə
Sources (2)
via Wikidata · CC0
~5 min read
Article
9 sectionsContents
- Etymology
- History
- Regional variations
- Turkic and Persian cuisines
- Arab cuisines
- Related dishes
- See also
- References
- External links
Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments.
== Etymology == Josh means "to boil" while para is a term for "bit" in Persian. This word was commonly used prior to the 10th century, when it was replaced by the modern Persian name gosh e-barreh, meaning "lamb's ear". There are several variations of the name in other languages including Azerbaijani (düşbərə, dushbara), Bashkir (сөсбәрә, süsbərə) Kazakh (тұшпара, tushpara), Kyrgyz (чүчпара, chuchpara), Tajik (тушбера, tushbera), Uzbek (chuchvara) and Uyghur (چۆچۈرە, chöchürä). The Arabic word shishbarak () or shushbarak () is thought to be derived from joshpara in pre-Islamic times.