Joshpara

 ( Arab Cuisine ) 

Another 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.

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 , 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, and hot peppers. Another popular way of serving chuchvara is to top the dumplings with Strained yogurt (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. Düşbərə are typically made from dough (wheat flour, egg, water), mutton (boneless), onions, vinegar, dried Lamiaceae, 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 Seashell-shaped figures. The dumplings are added into the boiling salty water and cooked until the dumplings come to the surface. Düşbərə 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.