Joshpara is a filled dumpling in the Middle East, Central Asia, and South Caucasus.

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
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Fact: Joshpara dates back to the 10th century or even earlier.

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Basic Information

Joshpara: Basic Information



Alternative Name(s)

Chuchvara, chüchüre, chüchpara, düshbärä, düşbərə, shishbarak, shushbarak, tatarbari, tushbera, tushpara

Dish Type

Dumplings, boiled dishes


Main Course


Lunch, Dinner

Popular Variations

Origin and Region

Joshpara: Origin and Region


Persia (modern-day Iran)

Continent’s Region

West Asia

Country’s Region

Nationwide Origin

Associated Region

Iran Map
Ingredients and Preparation

Joshpara: Ingredients and Preparation

Main Ingredients

Flour, eggs, ground lamb or beef, onions, and herbs

Main Cooking Method


Preparation Process

Cut a thin dough sheet into squares, fill each with seasoned meat, shape the dumplings, and boil them in meat broth.
A Deep Dive

Joshpara: A Deep Dive

Cultural Significance

A classic dish in cuisines influenced by Persian cooking




Soft dough and juicy filling


Rich and fragrant, depending on the flavorings


Usually ivory-white

Serving Style

On its own, in a broth, or with a dipping sauce

Serving Temperature

Hot or cold


Syuzma (strained yogurt), sour cream, dried mint, flavorful dipping sauces


On any occasions



Special Diets

Non diet-specific


54 calories, according to data of MyFitnessPal for one dumpling


  1. Central Asia: Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Turkmenistan
  2. East Asia: Uyghur cuisine (China)
  3. West Asia: Iran, Iraq, Jordan, Lebanon, Palestine, Syria, Saudi Arabia, Azerbaijan

Popular Similar Dishes

  1. Manti
  2. Momo
  3. Jiaozi
  4. Gyoza
  5. Pelmeni
  6. Gnocchi
  7. Ravioli
  8. Khinkali
  9. Semmelknödel

Popular Dining Area

Local households, restaurants, eateries

Joshpara, usually known as shishbarak or chuchvara, is a traditional type of dumpling with roots in pre-Islamic Persia.

Joshpara Infographic

Today, it is found in many Middle Eastern, Central Asian, and South Caucasian countries. Its name consists of two early Persian words for “bit” and “to boil.”

People prepare joshpara by wrapping unleavened wheat dough squares around a filling of ground and spiced meat. Lamb and beef are popular choices, while pork is excluded.

The meat is mixed with onions, salt, black pepper, and aromatics like thyme. Joshpara is typically boiled and served in a meat broth.

However, the Middle Eastern take on the dumpling is prepared in a yogurt-based sauce and garnished with nuts.

In terms of accompaniments, Central Asian joshpara usually goes with sour cream, syuzma (strained yogurt), or a sauce with chopped greens, chili peppers, and tomatoes or vinegar.

Read on to discover more wonderful facts about joshpara, such as the must-know regional variations, pros and cons of the dumpling, commonly asked questions, and similar dishes.

Key Points

  • Joshpara is a type of dumpling in Central Asia, the South Caucasus, and the Middle East.
  • People usually cook and serve joshpara in a meat broth or rich sauce.
  • There is no pork in joshpara because of Islamic dietary laws.
  • Joshpara is enjoyed on its own or paired with dairy products, herb garnishes, or flavorful dipping sauces.

Joshpara Images

What Are Popular Regional Variations of Joshpara?

There are 5 famous regional joshpara variations, as explained below:

These joshpara versions use many different ingredients and condiments, but they all share the upsides and downsides of joshpara.

Pros And Cons of Eating Joshpara

Here is a summary of the strengths and weaknesses of joshpara:


  • Taste and Texture:Joshpara boasts a wonderful combination of soft dough and a juicy, flavorful meat filling.
  • Versatility: Joshpara can be filled with various ingredients and served in different sauces or broths.
  • Suitability for All Occasions: From everyday meals to special holidays like weddings or religious festivals, joshpara is always an excellent choice.
  • Storage by Freezing: Joshpara is ideal for making in large batches and freezing for later use, making the dumpling a convenient food item to have on hand.


  • Preparation Time: Making joshpara from scratch can be labor-intensive, especially if preparing for a large group.
  • Cooking Skills:Achieving the right dough consistency and making perfectly shaped joshpara can be tricky, especially for beginners.

After covering the pros and cons comprehensively, it’s time for me to clarify common concerns in the FAQs section.

Joshpara FAQs

Yes, several modern joshpara variations replace meat with ingredients like potatoes, mushrooms, or cheese.

When frozen, uncooked joshpara can last approximately 3 months, while cooked joshpara stays good for about 1 month or less. However, freezing cooked joshpara should be avoided because doing so decreases the quality of the dumpling.

Pork doesn’t appear in joshpara because the dumpling is mainly popular in Islamic countries, whose cuisines don’t allow the consumption of pork.

The name shishbarak derived from either the Persian name joshpara or the Turkic name düşbərə.

Chuchvara is popular in Central Asian cuisines, filled with minced pork or beef, round or square in shape, and served in a soup or with sour cream and tomato- or vinegar-based sauce.

Meanwhile, pelmeni is a Russian staple dumpling with a meat filling of diverse choices, with a crescent-like shape and accompaniments like sour cream, butter, and vinegar.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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