Central Asian dumpling dish
Joshpara
Du?b?r? prepared for cooking
|
Alternative names
| Chuchvara
,
chuchure
,
chuchpara
,
dushbara
,
shishbarak
,
shushbarak
,
tatarbari
,
tushbera
,
tushpara
|
---|
Type
| Dumpling
|
---|
Region or state
| West Asia
,
Central Asia
|
---|
Serving temperature
| Hot or cold
|
---|
Main ingredients
| Dough (
flour
,
eggs
,
water
, salt),
ground meat
(other than
pork
),
onions
,
herbs
,
salt
,
black pepper
|
---|
|
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.
[1]
In observance of the
Islamic dietary rules
, the meat filling is usually without
pork
.
Etymology
[
edit
]
Josh
means "to boil" while
para
is a term for "bit" in early Persian.
[1]
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
(
du?b?r?
,
dushbara
),
Bashkir
(с?сб?р?,
susb?r?
)
Kazakh
(т?шпара,
tushpara
),
Kyrgyz
(ч?чпара,
chuchpara
),
Tajik
(тушбера,
tushbera
),
Uzbek
(
chuchvara
) and
Uyghur
(??????,
chochura
).
[1]
The Arabic word
shishbarak
(
Arabic
:
??????
) or
shushbarak
(
Arabic
:
?????????
) is thought to be derived from
joshpara
in pre-Islamic times.
[1]
[2]
Another theory about the words' etymology is that the word comes from the Turkic word
du?b?r?
. The words
tosh
and
dash
mean "filled up" and "spill out", and
berek
means "food" (dishes made from dough). This alludes to the fact that
du?b?r?
should be added in when the water is boiling and spilling out of the saucepan.
[3]
A common Azerbaijani joke suggests that the word comes from “
du? b?ri
”, which means "fall here": in other words, asking to fill the spoon with as many dumplings as possible.
[3]
Regional variations
[
edit
]
Turkic and Persian cuisines
[
edit
]
The dish is found in
Azerbaijani
,
Iranian
,
Tajik
,
Uzbek
,
Uyghur
, and other Central Asian cuisines.
[1]
[4]
[5]
The dough for Central Asian
chuchvara
or
tushbera
is made with
flour
,
eggs
,
water
, and salt. It is rolled into a thin layer, and cut into squares. A dollop of meat filling, seasoned with chopped
onions
,
black pepper
,
salt
and
thyme
, is placed at the center of each square, and the corners of the dumpling are pinched and folded. The dumplings are boiled in meat
broth
until they rise to the surface.
Chuchvara
can be served in a clear soup or on their own, with either
vinegar
or sauce based on finely chopped greens,
tomatoes
and hot peppers. Another popular way of serving
chuchvara
is to top the dumplings with
syuzma
(strained
qatiq
) or with
smetana
(
sour cream
). The latter is known as Russian-style.
[5]
In Azerbaijan, the dumplings are smaller and the dough is thicker.
[4]
Du?b?r?
are typically made from dough (wheat flour, egg, water),
mutton
(boneless), onions, vinegar, dried
mint
, pepper, and salt. The dish is prepared either with water or meat broth. Mutton can be substituted with
beef
, or even with chicken.
[3]
The broth is made from mutton bones, and the ground meat is prepared with onions and spices. The dough is then rolled, cut into small squares, and stuffed with ground meat. The squares are wrapped like triangles and the edges are pasted together, making
shell
-shaped figures. The dumplings are added into the boiling salty water and cooked until the dumplings come to the surface.
[3]
[6]
Du?b?r?
are served with sprinkled dried mint. Vinegar mixed with shredded
garlic
is added or served separately to taste.
[3]
5-8
du?b?r?s
typically fit on a spoon; however, in rural areas of
Absheron
, they are made small enough that a spoon can hold as many as 20.
[3]
Arab cuisines
[
edit
]
Shishbarak
is prepared in
Iraq
,
Jordan
,
Lebanon
,
Palestine
,
Syria
,
Hejaz
, and the northern area of
Saudi Arabia
.
[7]
After being stuffed with ground beef and spices, thin dough parcels are cooked in
yogurt
and served hot in their sauce.
[8]
A part of
Arab cuisine
for centuries, a recipe for
shushbarak
appears in the 15th century Arabic cookbook from
Damascus
,
Kitab al-tibakha
.
[2]
Related dishes
[
edit
]
- Finno-Ugric peoples
in Western
Siberia
were exposed to the dish by Iranian merchants during the Middle Ages and named it
pelnan,
meaning "ear bread". It was adopted in
Russia
in the 17th century, where the dish is referred to as
pelmeni
.
[1]
- Manti
is another type of dumpling popular in Central and West Asia.
See also
[
edit
]
References
[
edit
]
- ^
a
b
c
d
e
f
Alan Davidson (2014).
The Oxford Companion to Food
. Oxford University Press. p. 434.
ISBN
9780199677337
.
- ^
a
b
Uvezian, Sonia (2001),
Recipes and remembrances from an Eastern Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan
(illustrated ed.), Siamanto Press, p. 261,
ISBN
9780970971685
- ^
a
b
c
d
e
f
Ministry of Culture and Tourism Republic of Azerbaijan (2013). Teymur Karimli; Emil Karimov; Afag Ramazanova (eds.).
Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks)
(PDF)
. Baku: INDIGO print house. p. 93.
ISBN
978-9952-486-00-1
.
- ^
a
b
Mar (2019).
"The Best Azerbaijan Food"
. Once in a Lifetime Journey.
- ^
a
b
D. Rahimov, ed. (2017). "6. Traditional Food".
Intangible Cultural Heritage in Tajikistan
(PDF)
. Dushanbe: R-graph Publisher House.
- ^
Ahmedov, Ahmed-Jabir (1986).
Az?rbaycan kulinariyası, Азербайджанская кулинария, Azerbaijan Cookery - cookbook, in Azeri, Russian & English
. Baku: Ishig. p. 40.
- ^
Kummer, Corby (2007),
1,001 Foods to Die For
, Madison Books, Andrews McMeel Publishing, LLC, p. 215,
ISBN
9780740770432
- ^
Basan, Ghillie; Basan, Jonathan (2006),
The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes
, Hippocrene Books, p. 42,
ISBN
9780781811903
External links
[
edit
]
|
---|
Beverages
| |
---|
Breads
| |
---|
Appetizers
and salads
| |
---|
Cheeses
| |
---|
Soups
| |
---|
Dishes
| |
---|
Grilled meats
| |
---|
Desserts
| |
---|
Ingredients
| |
---|
Instruments
| |
---|
Related cuisines
| |
---|
|
---|
Beverages
| |
---|
Breads
| |
---|
Appetizers
and salads
| |
---|
Dairy products
| |
---|
Soups and stews
| |
---|
Pastries
| |
---|
Dishes
| |
---|
Grilled meats
| |
---|
Desserts
| |
---|
Unique instruments
| |
---|
Related cuisines
| |
---|
|