Chuchvara
Chuchvara, from above
Non vegUzbekistan

Chuchvara

Tiny lamb dumplings in broth with yoghurt and dill. The Uzbek take on comfort.

100 minTime
27 gProtein each
mildSpice
Little ears2 chapters · 1 min read

Make it your way

Grandma's wayLamb chuchvara in broth with katyk.
The original
425kcalsame
27 gproteinsame
2 gfibresame
100minutessame

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Maida (all-purpose flour, plain flour)2½ cups
Egg1
Waterabout 1/2 cup
Saltto taste
Minced mutton (goat mince, ground goat)350 g lamb mince
Onion1 large, finely chopped
Black pepper½ tsp
Cumin powder (ground cumin)½ tsp
Beef stock (beef broth)1 litre
Curd (plain yogurt, natural yoghurt)¾ cup, to serve
Dill leavesto serve

Method

5 steps
  1. 1Make a stiff dough with flour, egg, salt and water; rest 20 minutes.
  2. 2Mix mince, onion, pepper, cumin and salt.
  3. 3Roll thin, cut 4 cm squares, fill, fold into triangles and join two corners.
  4. 4Simmer in the stock until they float, then 3 minutes more.
  5. 5Serve in broth with a spoon of yoghurt and dill.
Serve it like this

Serve in deep bowls, a spoon of yoghurt and dill on top, black pepper alongside.

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Make it a meal

What goes with Chuchvara: a bread or rice, a side, something to drink and something sweet.

Bread or rice Obi non120 min
Bread or rice Methi thepla40 min
On the side Achichuk10 min
On the side Bhindi masala35 min
To drink Kokum sharbat25 min
Something sweet Gulab jamun60 min
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