• Nutrition Facts
  • Calories: 80
  • Protein: 4
  • Fats: 2
  • Carbohydrates: 11

    Today, in the kitchen of hozOboz, authentic Uzbek / Uyghur chuchvara will be prepared, which is included in the national eastern piggy bank from the cuisine of the Uyghurs, the Chinese people living on the territory of modern Uzbekistan. For this chuchvara, the recipe is chosen in full accordance with local characteristics, when they prefer to use lamb / lamb for the meat filling (the second option is more rare), categorically not using pork, according to religious guidelines about halal food.

    The history of the preparation of chuchvara

    When did chuchvara dumplings first appear in Uzbek cuisine? Of course, this dish became widespread in this region after the settlement of the Uyghurs who fled from China. This happened after the fifteenth century, the time of the first appearance of the Uighurs, who were called Kashgarians. But such a product made of dough and meat received the greatest popularity already in the eighteenth-nineteenth century, when the migrations of the Uyghurs became massive, after the Uyghur anti-Chinese uprising of 1862-1878 (Yeti-Khoja and Changirkhan), when only 85 to 160 thousand arrived in the Kokand Khanate refugees from China. Already in Soviet times, the Uyghurs moved to Uzbekistan under intergovernmental agreements, continuing the culinary traditions of their ancestors in spreading the use of dumplings, but also in popularizing such interesting recipes as Uighur cakes, manti, lagman, mampar, sanza, etc.

    The etymology of the word "chuchvara" comes from the word "leaf", since the main feature of this national dish is a thinly rolled sheet of dough. Turkic words are also close to this name, for example, “dushbara”, which is the name of a similar dish in Azerbaijan. This delicious chuchvara, in fact, is not just lamb dumplings - the recipe rather resembles a set soup, including: dough and minced meat with onions, sauce, broth. The sharpness of the broth can vary - from mild to burning.



    • Flour - 1 kg;
    • Eggs - 5 pcs.;
    • Water - 1 tbsp.


    • Minced lamb - 1 kg;
    • Red onion - 1 pc.;
    • Black pepper - 5 g;
    • Coriander seeds - 5 g;
    • Dried lemon mint - 5 g;
    • Dried basil - 5 g;
    • Salt - to taste.


    • Homemade tomato paste - 350 g;
    • Red onion - 1 pc.;
    • Garlic - 1 head;
    • Eggplant - 1 pc.;
    • Carrots - 1 pc.;
    • Red onion - 1 pc.;
    • Sweet red pepper - 2 pcs.;
    • Hot pepper - 2 pcs.;
    • Vegetable oil - 60 ml;
    • Basil, mint, salt - to taste.


    • Concentrated beef broth - 0.5 l;
    • Water - 4 liters.

    Step-by-step preparation of chuchvara with a photo:

    1. Let's prepare for chuchvara, the recipe with the photo of which you see, all the necessary products - for making dough, filling, sauce and broth.

      All products for dumplings with broth and sauce must be prepared in advance

    2. Let's start with the test - one of the options is made on a decent amount of homemade eggs, with the addition of water. It is for him that we will break fresh eggs of free-range hens into a large container suitable for kneading.

      Let's break eggs for dumplings

    3. Add drinking water to the stirred eggs.

      Pour a glass of water into the stirred eggs

    4. Add the sifted flour.

      Add sifted flour to the liquid part

    5. Knead a homogeneous dough and roll it into two balls.

      Roll the kneaded dough into two koloboks

    6. Cover the dough with cling film.

      The dough will reach the required elasticity after standing for some time under the film

    7. Grind dry mint and basil leaves, black peppercorns, coriander seeds in a mortar.

      We grind all the spices necessary for the recipe in a ceramic mortar

    8. Add spice powder with salt to minced meat.

      Season minced meat with spices and salt

    9. Finely chop a large red onion.

      Red onion should be finely chopped

    10. Knead the minced mass well after adding the chopped red onion.

      Thoroughly knead the minced meat and onion

    11. Now it's the turn of the sauce - we will clean the eggplant, sweet pepper, red onion, carrot and garlic for it.

      It is necessary to clean all the vegetables needed to prepare the sauce

    12. Sauté the carrot cubes in oil.

      Spasser cubes of carrots in vegetable oil

    13. Add garlic cloves to the saute.

      Chunks of garlic are added to the browned carrots

    14. Then chopped red onion is added to the sauce.

      Red onion after fine shredding - the third vegetable of the sauce

    15. Eggplant cubes are the next ingredient in the sauce when sautéing.

      Add eggplant cubes

    16. And sweet pepper cut into small squares.

      Cut the pepper into squares before laying in the sauté

    17. Pour the yellow tomato paste over the sauce, add spices with whole chili peppers.

      Add tomato paste, hot pepper pods to the sauce

    18. Final touches - salt, dried mint and basil.

      We bring the sauce to taste with salt, mint, basil

    19. Dilute the concentrated broth with water, heat it up.

      We put the concentrated broth diluted with water to heat

    20. Roll out the dough for chuchvara.

      You need to try to roll out the dough thinner

    21. Cut the dough into 2.5-3 cm dies.

      Cut the dough for chuchvara into small squares

    22. Put the stuffing in the middle of each square.

      We place minced meat on each piece of dough

    23. Fold the squares with minced meat in half.

      We wrap the minced meat, folding triangles from the dough

    24. We fix the ends of each product by putting it on the upper phalanx of the little finger.

      We fix the ends of the chuchvara on the little finger

    25. You need to sculpt the chuchvara quickly so that the dough does not lose elasticity.

      Modeling chuchvara requires great speed

    26. Chuchvara should be small - 8 pieces fit in a tablespoon at HozOboz.

      Products are formed quite small

    27. Put sauce on the bottom of each soup bowl/braid.

      We collect chuchvara for serving - the sauce is laid out first

    28. Next - chuchvara boiled in broth.

      Each portion will require a couple of ladles of chuchvara dumplings

    29. Pour in the broth, top with a little sauce and dry mint with basil, finely chopped. Ready to serve!

      We finish the garnish with broth and sauce

    About the benefits of chuchvara

    Uighur chuchvara is a complete dish containing the optimal content of proteins (63% of the daily value), fats, carbohydrates that can perfectly saturate. You will get a good portion of amino acids (daily value), selenium, iron, vitamins and fiber. hozOboz is waiting for your feedback from your own experience in cooking this famous Uyghur dish. Have a great gastronomic experience!

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