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Thursday, December 3, 2009


Chuchvara is well known dish all around the world. There are many similar dishes in other cuisines, like Italian ravioli and Chinese dumplings (and maybe more). It is a little bit difficult to make for the beginner cooks and also it takes some time to make all those dumplings:) But you can prepare more "chuchvara"s at once and keep them in freezer, so that anytime you want to surprise someone, you can take and cook them in 15 minutes:)
For dough:
100gr water
half tbsp of salt
1 egg
Plain flour as needed
For filling:
250gr of freshly minced meat(lamb or beef)
2 onions peeled and chopped
Salt as taste, pepper
5 tbsp of butter or 3-4 tbsp of lamb's tail fat cut in tiny cubes
For serving: Sour cream or yogurt, fresh chopped coriander
Fry onions with butter until light golden, mix with meat, along with salt, pepper and lamb's tail fat.
Make simple dough slightly whisking water with salt and egg, then gradually adding flour, to make medium hard dough. Cover and let it rest for 15 min.
Roll out dough in thin, flat, big round. Cut in 1.5 x 1.5 inch squares. Don't worry if they are not same. Now put 1/2-1 tsp of filling in the middle of square, fold and pinch edges carefully. Pinch again corner to corner. Make as many "chuchvara" as you will use up dough or filling.
You can serve Chuchvara with or without soup, with it is topped with cream and chopped coriander, and without it is served with fried onions and tomatoes. I usually serve it with soup, (with soup I mean the water where you boil your Chuchvara, but my mother always cooks them in "Qaynatma shorva" :)
Yoqimli ishtaha!!!


  1. I made it and I love it!!!1

  2. Great recipe! Thank you so much for these authentic recipes on your blog!

  3. Really good recipe. I added veggies to my filling.

  4. Excellent recipe Malika. I am from kashmir and we use the same name for a type of bread cooked in tandoor. Perhaps due to the distance from Tashkent to Kashmir.