 | The contents of the Chuchvara page were merged into Joshpara on 24 January 2018 and it now redirects there. For the contribution history and old versions of the merged article please see its history. |
merge
edit- The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.
- The result of this discussion was to merge. --Phonet (talk) 00:00, 24 January 2018 (UTC)
Chuchvara merge with Dushbara (as well as tushpara abd tushbera) - they are just different pronunciations of the same Turkic dish in different Turkic languages — Preceding unsigned comment added by 89.218.23.54 (talk) 05:18, 11 December 2015 (UTC)
- Support --Off-shell (talk) 05:18, 29 February 2016 (UTC)
- But what about also merging with Shishbarak? --Off-shell (talk) 07:39, 23 July 2016 (UTC)
The content of Shishbarak is sourced. It seems to be based on The Oxford Companion to Food by Alan Davidson. It states that all these varieties are derived from Persian joshpara (s. here). So I propose to merge them all together (Chuchvara, Dushbara, Shishbarak) into Joshpara following the source. --Off-shell (talk) 20:27, 3 August 2016 (UTC)
The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.