[1] This word was commonly used prior to the 10th century, when it was replaced by the modern Persian name gosh e-barreh, meaning "lamb's ear".

There are several variations of the name in other languages including Azerbaijani (düşbərə, dushbara), Bashkir (сөсбәрә, süsbərə) Kazakh (тұшпара, tushpara), Kyrgyz (чүчпара, chuchpara), Tajik (тушбера, tushbera), Uzbek (chuchvara) and Uyghur (چۆچۈرە, chöchürä).

A dollop of meat filling, seasoned with chopped onions, black pepper, salt and thyme, is placed at the center of each square, and the corners of the dumpling are pinched and folded.

Chuchvara can be served in a clear soup or on their own, with either vinegar or sauce based on finely chopped greens, tomatoes and hot peppers.

[4] Düşbərə are typically made from dough (wheat flour, egg, water), mutton (boneless), onions, vinegar, dried mint, pepper, and salt.

[3] Shishbarak is prepared in Iraq, Jordan, Lebanon, Palestine, Syria, Hejaz, and the northern area of Saudi Arabia.