Joshpara
Joshpara is a kind of dumplings popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments. In observance of the Islamic dietary rules, the meat filling is usually without pork. Etymology. "Josh" means "to boil" while "para" is a term for "bit". 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"), 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. A theory about the words' etymology is that the word comes from the Turkic word "düşbərə". 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 "düşbərə" should be added in when the water is boiling and spilling out of the saucepan. A common Azerbaijani joke suggests that the word comes from “"düş bəri"”, which means  fall here: in other words, asking to fill the spoon with as many dumplings as possible. Regional variations. Turkic and Persian cuisines. The dish is found in Azerbaijani, Iranian, Tajik, Uzbek, Uyghur, and other Central Asian cuisines. 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. In Azerbaijan, the dumplings are smaller and the dough is thicker. ' 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. 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. ' are served with sprinkled dried mint. Vinegar mixed with shredded garlic is added or served separately to taste. 5-8 "düşbərəs" 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. Arab cuisines. "Shishbarak" is prepared in Iraq, Jordan, Lebanon, Palestine, Syria, Hejaz, and the northern area of Saudi Arabia. After being stuffed with ground beef and spices, thin dough parcels are cooked in yogurt and served hot in their sauce. A part of Arab cuisine for centuries, a recipe for "shushbarak" appears in the 15th century Arabic cookbook from Damascus, "Kitab al-tibakha".