It is a traditional dish popular in the Hijaz. It was introduced to Madinah by the Turks and Levantines.
Chuchvara is originally a Turkestani dish. It spread to Arab countries, the Levant, Turkey, Central Asia, and the South Caucasus, with variations in its recipe. Madinah cuisine in this respect provides the gist of the tastes of these peoples and their cultures, choosing the best and most delicious of those dishes.
Locally, this dish is variously called 'shish barak', 'shushbarak', and 'aadhan al-shayeb' (the old man's ears). In Turkish, the word 'barak' means pastries, and 'shish' means chopped meat.
In addition to its distinctive delicious taste, chuchvara is highly nutritious. It is a full meal because it contains meat and milk. Milk is a source of protein, calcium, vitamins A and B, etc., while meat is another source of proteins as well as iron and phosphorus.
Chuchvara is made of a dough consisting of flour, water and salt. Its filling consists of onions, mincemeat, oil and spices to taste. Onions are fried. The milk mixture consists of milk, starch, flavors and spices.
Chuchvara can be ordered at the various popular restaurants, especially the Chefs Market, and the luxury restaurants in Madinah.
Ramadan iftar bread. Known for its amazing taste, sheriak comes in round loafs of bread coated in sesame, that are brittle from the outside and soft from the inside. It makes a part of the table of the people of Madinah, especially at the iftar table.
Manto is a popular dish in Madinah and the western region of the Kingdom of Saudi Arabia. The word is borrowed from the Persian word 'manto' which means wrapped filling.
