Talk:Joshpara

Hello, I'm Tol. I noticed that in this edit to Joshpara, you removed content without adequately explaining why. In the future, it would be helpful to others if you described your changes to Wikipedia with an edit summary. If this was a mistake, don't worry, the removed content has been restored. If you think I made a mistake, or if you have any questions, you can leave me a message on my talk page. Thank you. Tol (talk | contribs) @ 20:52, 1 October 2021 (UTC)

hi i have the book right in front of me and the text i deleted is nowhere in the book to be seen i can paste all the entery here for you to see READING: Hourani (2005). joshpara an ancient form of Iranian RAVIOLI (or, to be exact, capelletti, meaning ‘little hats’) made by folding a square of paste over a filling to create a triangle and then wrapping the two acute angles toward each other. This creates a compact shape which is sometimes likened to the hat worn by 18th-century grenadiers because of its tallness, sometimes to an ear because of its impression of convoluted folding. It is quite an ancient product. The Arabs adopted it with the pronunciation shushbarak or (through a folk etymology connecting it with shish, ‘skewer’, and BÖREK) shishbarak, which indicates that it was borrowed before the 10th century when it was pronounced joshparag. The first part of the name, josh, means ‘to boil’, but the second element is obscure, possibly meaning ‘bit’. Iranians have felt the absence of a clearly analysable meaning, and the word is now pronounced gosh-e-barreh in Iran, literally ‘lamb’s ear’. The Turkish nations who have borrowed joshpara have done even more violence to the word: Azerbaijani düshbara, Uzbeki chuchwara, Uighur chöchürä. The usual Iranian or Arab version is filled with lamb and onions and cooked in yoghurt. In C. Asia it is usually served without its cooking liquid and may have suchfillings as meat, wild greens, dried tomatoes, mashed potato, or eggs and onions. Medieval Iranian merchants trading flour for furs in W. Siberia taught it to FinnoUgrian peoples such as the Udmurt, who coined their own name for it: pelnan, literally ‘ear-bread’, because of its shape. In the 17th century the advancing Russians adopted pelnan, eventually Russianizing the pronunciation to pel’meni, and PEL’MENI in chicken broth is now a classic Russian dish. C from the book: The Oxford Companion to Food by Alan Davidson, Tom Jaine

so citing a book while lying about the content should not be acceptable? or should it? ??? — Preceding unsigned comment added by 195.171.252.91 (talk) 21:04, 1 October 2021 (UTC)