Dushpara is a type of dumpling that is popular in Central Asia and the Caucasus region. It is made with a dough that is filled with ground meat, onions, and spices, and then cooked in a broth. Dushpara is often served as a soup or stew, and can be made with a variety of different meats, including lamb, beef, or chicken.

The name dushpara comes from the Persian words “dush” (meaning “two”) and “para” (meaning “piece”). This is because dushpara dumplings are typically made by folding a piece of dough in half over the filling.

Dushpara is a popular dish in many countries, including Azerbaijan, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. It is often served during special occasions, such as holidays and weddings.

Here is a recipe for dushpara:


  • For the dough:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 egg
    • 1/2 cup water
  • For the filling:
    • 1 pound ground lamb
    • 1 onion, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon cumin
    • 1/4 teaspoon coriander
  • For the broth:
    • 4 cups beef broth
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper


  1. To make the dough, combine the flour and salt in a large bowl. Make a well in the center of the flour and add the egg and water. Stir until a dough forms. Knead the dough for 5-10 minutes, or until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
  2. To make the filling, combine the ground lamb, onion, salt, pepper, cumin, and coriander in a medium bowl. Mix well.
  3. To make the broth, combine the beef broth, onion, carrot, celery, bay leaf, salt, and pepper in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
  4. To assemble the dushpara, roll out the dough on a lightly floured surface to a thickness of 1/8 inch. Cut out 2-inch circles of dough. Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges of the dough to seal.
  5. Drop the dushpara into the simmering broth. Cook for 5-7 minutes, or until the dumplings are cooked through.
  6. Serve the dushpara hot in the broth.


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