Source: Alisa Korolevskaya, AdobeStock Uzbek cuisine boasts many dough and meat dishes, but Chuchvara is by far the most popular. It cannot be made with pork and is usually served in a fragrant broth. We're sharing 20 excellent recipes that will help you easily prepare this hearty dish for the whole family!
1. Chuchvara – Classic Recipe
Source: ginzadelivery.ruRoll out the dough as thinly as possible.
You will need:
For the dough: 450 g flour, 1 egg, 0.5 tsp salt, 200 ml water.
For the filling: 350 g beef, 2 onions, 1 tsp ground black pepper, 1 tsp salt, 100 ml water.
Additionally: 10 black peppercorns, 2 bay leaves, 1 tsp salt, 3 L water.
Instructions: Mix sifted flour, salt, egg, and warm water. Knead the dough, cover with a towel, and let it rest for 15 minutes. Finely chop the beef and peeled onions. Add pepper, salt, water, and mix thoroughly. Roll out the dough into a thin sheet, cut into squares approximately 4x4 cm. Place a small amount of filling in the center of each and seal by alternately joining opposite corners.
Boil water, add spices and salt. Add the chuchvara, cook for 5-7 minutes, and arrange on plates, adding a small amount of broth.
2. Chuchvara with Spicy Sauce
Source: nino73.ruIt turns out very aromatic and hearty!
You will need:
For the chuchvara: 320 g flour, 180 ml milk, 300 g ground beef, 2 onions, ground black pepper and salt to taste, 2 L water.
For the sauce: 20 g garlic, 100 g mayonnaise, 1 tbsp hot ketchup, 1 tsp paprika, 0.5 tsp salt.
Instructions: Knead dough from flour, warm milk, and a small amount of salt. Mix ground meat, minced onion, ground pepper, and salt. Roll out the dough into a thin sheet, cut into small squares. Place a small amount of filling on each, form a triangle, then join the opposite corners. Add chuchvara to salted boiling water and cook for 5-7 minutes. Mix mayonnaise, hot ketchup, paprika, salt, and garlic pressed through a garlic press. Serve chuchvara, adding spicy sauce to the plate.
3. Chuchvara with Lamb
Source: bangkokbook.ruThe recipe only seems complicated, but in reality, it's very simple.
You will need: 350 g flour, 1 egg, 180 ml milk, 350 g lamb, 2 onions, ground cumin and salt to taste, 2.5 L water.
Instructions: Mix sifted flour and salt. Add egg, milk, and knead the dough. Pass lamb and peeled onion through a meat grinder. Add cumin, salt, and mix thoroughly.
Roll out the dough into a thin sheet and cut into squares, approximately 4x4 cm. Place a small amount of filling in the center of each. Seal, add to boiling water, and cook for 5-7 minutes. Drain the chuchvara in a colander and arrange on plates.
4. Chuchvara with Kefir and Beef
Source: dzen.ruChuchvara is similarly prepared with sour milk and ayran.
You will need: 450 g flour, 220 ml kefir, 400 g beef, 2 carrots, 50 g tomato paste, 200 g onion, ground cumin and salt to taste, 3 L beef broth.
Instructions: Mix flour, warm kefir, and salt. Knead the dough, cover, and set aside for 15 minutes. Pass beef and peeled onion through a meat grinder. Add cumin, salt, and mix. Roll out the dough thinly and cut into small squares. Place a small amount of filling on each, form a triangle, then join the opposite edges.
Boil the broth, add cumin, salt, tomato paste, and coarsely chopped carrots. Cook for 5 minutes, add the dough preparations, and cook for another 5-7 minutes, stirring occasionally. Place the cooked chuchvara in plates and pour broth over it.
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5. Chuchvara in Broth with Tomatoes and Bell Pepper
Source: eda.r-projects.ruYou'll want to make this recipe again and again.
You will need:
For the chuchvara: 500 g dumpling dough, 350 g ground beef, 1 onion, 1 tbsp sour cream, 0.5 tsp ground black pepper, salt to taste.
For the broth: 3 tomatoes, 1 bell pepper, 3 cloves garlic, 1 tsp salt, 3 L water.
Instructions: Mix ground meat, minced onion, sour cream, pepper, and salt. Roll out the dough into a thin sheet, cut into 4x4 cm squares. Place a small amount of filling in the center of each and seal tightly.
Boil water, add chopped tomatoes and bell pepper. Cook for 10 minutes, add garlic pressed through a garlic press, salt, and chuchvara. Boil everything together for 5-7 minutes and remove from heat. Serve, making sure to add broth to the plates.
6. Chuchvara in Broth with Vegetables
Source: mykaleidoscope.ruIn Uzbekistan, the popularity of chuchvara can only be compared to pilaf.
You will need:
For the chuchvara: 350 g flour, 1 egg, 160 ml water, 300 g beef tenderloin, 1 onion, 0.5 tsp ground black pepper, 0.5 tsp salt.
For the broth: 500 g potatoes, 2 tomatoes, 1 carrot, 1 bell pepper, 3 cloves garlic, 3 tbsp tomato sauce, 1 tsp salt, 3 L water.
Instructions: Mix sifted flour, egg, salt, and water. Knead the dough, cover it with a towel, and set aside for 15 minutes. Finely chop the beef and peeled onion, add black pepper, salt, and mix. Roll out the dough into a thin sheet, cut into 4x4 cm squares. Place a small amount of filling on each and seal the edges tightly, successively joining opposite corners.
Add chopped potatoes, tomatoes, carrots, and bell pepper to boiling water. Boil for 5-7 minutes, add tomato sauce, salt, minced garlic, and chuchvara. Cook for 5 minutes, stirring occasionally. Place chuchvara in a plate, adding vegetables and broth.
7. Chuchvara from Choux Pastry
Source: uzbekistangid.ruInstead of vegetable oil, ghee or butter is also often added to the dough.
You will need:
For the dough: 260 g flour, 2 tbsp vegetable oil, 0.5 tsp salt, 160 ml water.
For the filling: 300 g beef, 150 g onion, 0.5 tsp ground coriander, 0.5 tsp ground black pepper, 0.5 tsp salt.
For the broth: 2 carrots, 1 bell pepper, 1 onion, 3 bay leaves, 15 g salt, 2 L water.
Instructions: Mix sifted flour, salt, oil, and boiling water. Knead the dough, cover it with a towel, and let it rest for 15 minutes. Finely chop the beef and onion, add spices and salt, and mix. Roll out the dough thinly and cut it into small squares. Place a small amount of filling in the center of each. Seal the corners, forming a triangle, then join two opposite edges.
Boil water, add salt, bay leaf, and chopped vegetables. Cook for 10 minutes, remove the onion, and add chuchvara to the broth. Cook for 5 minutes, remove with a slotted spoon, and arrange on plates.
8. Chuchvara with Sour Cream and Meat Broth
Source: letsgophotos.ruWe recommend using durum wheat flour.
You will need:
For the dough: 400 g flour, 1 egg, 2 tbsp sour cream, 0.5 tsp baking soda, 0.5 tsp salt, 150 ml milk.
For the filling: 350 g ground beef, 1 onion, 2 cloves garlic, 0.5 tsp ground cumin, 0.5 tsp salt.
For the broth: 3 bay leaves, 6 black peppercorns, 1 tsp salt, 3 L beef broth.
Instructions: Mix sifted flour, salt, and baking soda. Add egg, sour cream, warm milk, and knead the dough. Peel and finely chop the onion. Add ground meat, garlic pressed through a garlic press, cumin, and salt. Mix thoroughly.
Roll out the dough into a thin sheet, cut into 4x4 cm squares. Place the filling in the center of each and seal carefully.
Boil the broth, add spices and salt. Cook for a couple of minutes, add the dough preparations, and boil everything together for 5 minutes. Arrange the cooked chuchvara on plates and pour the fragrant broth over it.
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9. Chuchvara in Broth with Bell Pepper
Source: ok.ruA little basil, cilantro, or mint can be added to the chuchvara filling.
You will need:
For the dough: 450 g flour, 1 egg, 0.5 tsp salt, 200 ml milk.
For the filling: 350 g ground beef, 2 onions, 3 cloves garlic, 0.5 tsp ground paprika, 0.5 tsp ground coriander, 0.5 tsp salt, 100 ml water.
For the broth: 400 g bell pepper, 1 carrot, 1 onion, 3 bay leaves, 2 allspice berries, 1 tsp salt, 3 L water.
Instructions: Mix flour, salt, egg, and warm milk. Knead the dough, cover with a towel, and set aside for 15 minutes. Peel and mince the onion and garlic. Add ground beef, spices, salt, water, and mix thoroughly. Roll out the dough into a thin sheet and cut it into small squares. Place a small amount of filling in the center of each and seal them – just like dumplings.
Boil water, add spices, salt, and chopped vegetables. Cook for 10 minutes, remove the onion and discard. Add chuchvara to the broth and boil for 5-7 minutes, stirring occasionally. Serve the cooked chuchvara in bowls with vegetables and broth.
10. Chuchvara with Ayran and Herbs
Source: dzen.ruTo make stiff dough softer, cover it with plastic wrap for 15 minutes.
You will need:
For the dough: 350 g flour, 1 egg, 0.5 tsp salt, 200 ml water.
For the filling: 300 g lamb, 50 g lamb fat, 1 onion, 0.5 tsp ground cumin, 1 tsp salt.
Additionally: 1 tsp salt, 2 L water, 1 L ayran, 3-4 sprigs of any herbs.
Instructions: Mix sifted flour and salt. Add egg, warm water, and knead the dough. Finely chop the lamb, fat, and peeled onion. Add cumin, salt, and mix the filling thoroughly. Roll out the dough into a thin sheet, cut into 4x4 cm squares. Place a small amount of filling in the center of each and seal tightly.
Add the preparations to salted boiling water and cook for 5-7 minutes. Remove the chuchvara with a slotted spoon, arrange on plates, and pour ayran over it. Sprinkle with chopped herbs and serve.
11. Chuchvara with Goat Meat and Broth
Source: pinterest.comBeef bones provide an amazing broth.
You will need:
For the dough: 400 g flour, 1 egg, 50 g sour cream, 150 ml water, 0.5 tsp salt.
For the filling: 300 g goat meat, 100 g fat tail, 2 onions, 3 cloves garlic, 20 g cilantro, 0.5 tsp ground cumin, 0.5 tsp ground black pepper, 1 tsp salt.
For the broth: 500 g beef bones, 4 cloves garlic, 3 bay leaves, 1 tsp salt, 4 L water.
Instructions: Mix flour, salt, and water. Add egg, lightly beaten with sour cream. Knead the dough, cover it with plastic wrap, and let it rest for 10 minutes. Pass goat meat, fat tail, peeled onion, and garlic through a meat grinder. Add salt, spices, chopped cilantro, and mix. Roll out the dough thinly and cut into small squares. Place a small amount of filling in the center of each and seal tightly.
Place beef bones in cold water and cook for 2 hours. Remove the bones, and add peeled garlic cloves, bay leaf, salt, and chuchvara to the broth. Cook for 5-7 minutes, pour everything into plates, and serve.
12. Chuchvara with Duck and Hot Pepper
Source: asia-cafe.ruChuchvara is similarly prepared with goose and chicken.
You will need:
For the dough: 400 g flour, 1 egg, 0.5 tsp salt, 100 ml milk, 100 ml water.
For the filling: 350 g duck fillet, 30 g butter, 1 onion, 2 cloves garlic, 0.5 tsp red pepper flakes, 0.5 tsp ground coriander, 0.5 tsp salt.
Additionally: 2 bay leaves, 4 black peppercorns, 15 g salt, 2.5 L water.
Instructions: Mix sifted flour, salt, egg, milk, and water. Knead the dough, cover it, and let it rest for 15 minutes. Pass duck fillet, peeled onion, and garlic through a meat grinder. Add spices, salt, softened butter, and mix everything thoroughly. Roll out the dough into a thin sheet, cut into 4x4 cm squares. Place a small amount of filling in the center of each and seal the edges tightly.
Add spices, salt, and dough preparations to boiling water. Cook for 5-7 minutes, remove the chuchvara with a slotted spoon, and arrange on plates.
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13. Chuchvara with Veal in Spicy Broth
Source: shutterstock.comThe dough will be better if the flour is sifted several times.
You will need:
For the dough: 350 g flour, 1 tbsp vegetable oil, 0.5 tsp salt, 180 ml water.
For the filling: 300 g veal, 1 onion, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp salt.
For the broth: 3 tbsp tomato sauce, 2 cloves garlic, 1 hot pepper pod, 2 bay leaves, 1 tsp salt, 2 L water.
Instructions: Mix flour, salt, oil, and warm water. Knead elastic dough, cover it with a towel, and let it rest for 15 minutes. Finely chop the veal and peeled onion. Add spices, salt, and mix thoroughly. Roll out the dough into a thin sheet, cut into small squares, place the filling, and seal the edges.
Cut the hot pepper in half, remove seeds, and finely chop. Boil water, add minced garlic, hot pepper, tomato sauce, salt, and bay leaf. Cook for 10 minutes, add the dough preparation, and cook for 5-7 minutes, stirring occasionally. Arrange chuchvara on plates and pour broth over it.
14. Uzbek Dumplings "Chuchvara"
Source: recept-borscha.ruMake more chuchvara and put it in the freezer!
You will need:
For the dough: 400 g flour, 1 egg, 0.5 tsp salt, 150 ml milk, 100 ml water.
For the filling: 350 g lamb, 50 g fat tail, 2 onions, 2 tbsp sour cream, 1 tsp salt.
For the broth: 50 g tomato sauce, 2 cloves garlic, 6 black peppercorns, 2 bay leaves, 15 g salt, 3 L meat broth.
Instructions: Mix flour, salt, milk, water, and egg. Knead the dough, cover with a towel, and let it rest for 15 minutes at room temperature. Pass lamb, fat tail, and peeled onion through a meat grinder. Add sour cream, salt, and mix the filling. Roll out the dough into a thin sheet and cut it into small squares. Place a small amount of filling on each and seal the edges tightly.
Boil water, add tomato sauce, spices, salt, and finely chopped garlic. Cook for 5-7 minutes, add chuchvara, and boil everything together for 5-7 minutes. Place in bowls, making sure to add broth.
15. Simple Chuchvara Recipe in Broth with Vegetables
Source: pulse.mail.ruIt is recommended to serve in large bowls.
You will need:
For the chuchvara: 350 g flour, 250 g ground beef, 1 onion, 1 tbsp natural yogurt, ground black pepper and salt to taste, 220 ml water.
For the broth: 3 tomatoes, 1 bell pepper, 1 onion, 4 black peppercorns, 1 tsp salt, 3 L water.
Instructions: Knead dough from flour, water, and salt. Mix ground meat, minced onion, salt, ground pepper, and yogurt. Roll out the dough into a thin sheet and cut into 4x4 cm squares. Place a small amount of filling on each and seal them like dumplings.
Add salt, black pepper, peeled onion, chopped tomatoes, and bell pepper to boiling water. Cook for 10 minutes, remove the onion and discard. Add chuchvara to the broth. Cook for 5-7 minutes and remove from heat.
16. Chuchvara with Vegetables and Meat
Source: novosibirsk.flamp.ruVery hearty, delicious, and easy!
You will need:
For the dough: 400 g flour, 1 egg, 1 tbsp vegetable oil, 0.5 tsp salt, 160 ml water.
For the filling: 300 g ground lamb, 2 onions, 0.5 tsp ground cumin, 0.5 tsp salt, 60 ml water.
For the broth: 500 g lamb on the bone, 2 carrots, 1 bell pepper, 1 onion, 3 bay leaves, 1 tsp salt, 4 L water.
Instructions: Cover lamb with cold water, add bay leaf, and cook for 2 hours. Mix flour, egg, oil, and salt. Pour in warm water and knead the dough. Peel and finely chop the onion. Add ground lamb, cumin, salt, water, and mix the filling thoroughly. Roll out the dough into a thin sheet and cut it into small squares. Place the filling and seal tightly.
Add chopped vegetables and salt to the broth with meat. Cook for 10 minutes, add chuchvara, and cook for another 5-7 minutes, stirring occasionally.
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17. Chuchvara with Several Types of Meat
Source: chaihona1.ruWork with the dough quickly so it doesn't dry out.
You will need:
For the dough: 400 g flour, 1 egg, 30 g sour cream, 0.5 tsp baking soda, 0.5 tsp salt, 150 ml water.
For the filling: 150 g beef, 150 g lamb, 1 onion, 30 g butter, 2-4 sprigs cilantro, 2 cloves garlic, 0.5 tsp ground black pepper, 1 tsp salt.
Additionally: 20 g any herbs, 4 black peppercorns, 1 tsp salt, 3 L water.
Instructions: Sift flour into a bowl, add salt, lightly beaten egg, water, and sour cream mixed with baking soda. Knead elastic dough, cover it with a towel, and let it rest for 15 minutes. Pass lamb, beef, peeled garlic, and onion through a meat grinder. Add chopped cilantro, softened butter, ground pepper, salt, and mix. Roll out the dough thinly and cut into 4x4 cm squares. Place a small amount of filling in the center of each and seal the edges tightly.
Boil water, add black pepper, salt, and chuchvara. Cook for 5-7 minutes, arrange on plates, and generously sprinkle with chopped herbs.
18. Chuchvara in Tomato Broth
Source: tapchancafe.ruWhen serving, add sour cream and fragrant herbs.
You will need:
For the chuchvara: 450 g dumpling dough, 300 g ground beef, 50 g fat tail, 2 onions, 0.5 tsp ground coriander, 0.5 tsp ground cumin, 1 tsp salt.
For the broth: 350 ml tomato juice, 20 g garlic, 3 allspice berries, 4 black peppercorns, 1 tsp salt, 3 L water.
Instructions: Pass peeled onion and fat tail through a meat grinder. Add ground beef, spices, salt, and mix thoroughly. Roll out the dough into a thin sheet, then cut it into small squares. Place a small amount of filling on each. Seal to form a triangle, then join the opposite edges.
Add salt, spices, tomato juice, and garlic pressed through a garlic press to boiling water. Cook for 2 minutes, add chuchvara, and boil everything together for 5 minutes.
19. Fried Chuchvara in Oil
Source: letsgophotos.ruPlace cooked chuchvara on paper towels to remove excess oil.
You will need:
For the dough: 300 g flour, 1 egg, 0.5 tsp salt, 90 ml milk.
For the filling: 250 g ground lamb, 1 onion, 0.5 tsp ground red pepper, 1 tsp salt.
Additionally: 500 ml vegetable oil.
Instructions: Mix sifted flour, salt, egg, and milk. Knead the dough, cover with plastic wrap, and set aside for 10 minutes. Peel and finely chop the onion. Add ground lamb, pepper, salt, and mix thoroughly. Roll out the dough into a thin sheet, cut into small squares, place the filling, and seal the edges.
Fry chuchvara until golden brown, adding it in small batches to a pot of boiling oil.
20. Fried Chuchvara with Potatoes
Source: ginzadelivery.ruAn excellent chuchvara option for a lean menu!
You will need:
For the dough: 300 g flour, 0.5 tsp salt, 180 ml water.
For the filling: 250 g potatoes, 1 onion, 2 tbsp vegetable oil, 0.5 tsp ground black pepper, 1 tsp salt, 800 ml water.
Additionally: 500 ml vegetable oil.
Instructions: Peel, chop, and cook potatoes until tender. Drain excess water and mash with a potato masher. Mince and fry the onion in oil until golden brown. Mix mashed potatoes, fried onions, ground pepper, and salt. Knead dough from flour, salt, and warm water. Roll out a thin sheet and cut it into 4x4 cm squares. Place the filling and seal the edges tightly. Heat oil in a deep pot, add chuchvara in small batches, and fry until golden brown.