Entree: Afghanistan – Central Culinary Region – آشک ➤ Aushak (Leek/chive dumplings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 1/2 cups (300 g) all-purpose flour
- 3/4 cup (180 ml) warm water, plus more as needed
- 1 tsp (5 g) fine salt, plus additional to taste
- 1 tbsp (15 ml) vegetable oil
- 10 oz (285 g) green onions or leek greens, thinly sliced (about 3 cups packed)
- 2 tbsp (30 ml) unsalted butter or vegetable oil
- 2 cloves garlic, minced
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) ground coriander (optional)
- 1/2 lb (225 g) ground beef (or lamb)
- 1 medium onion, finely chopped (about 150 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (225 g) crushed tomatoes or passata
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 3 tbsp (45 ml) chopped fresh cilantro
- 1 1/2 cups (360 ml) plain yogurt, well stirred or strained
- 1 clove garlic, minced (for yogurt)
- 1/2 tsp (3 g) salt (for yogurt), or to taste
- 2 tbsp (30 g) unsalted butter (for mint drizzle)
- 1 tsp (1 g) dried mint
- Vegetable oil for cooking (as needed)

Instructions

1. Combine flour and 1 tsp salt in a bowl. Stir in warm water and 1 tbsp oil until a shaggy dough forms; knead 5–7 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile, prepare the leek/scallion filling: heat 2 tbsp butter or oil in a skillet over medium heat. Add sliced green onions/leek greens and 2 minced garlic cloves; sauté until softened and most moisture has evaporated, about 6–8 minutes. Season with 1/4 tsp pepper and 1/4 tsp ground coriander if using. Cool.
3. Make the meat tomato sauce: heat a drizzle of oil in a skillet over medium-high heat. Add chopped onion and cook until translucent, 5 minutes. Add 1/2 lb ground beef, breaking it up and browning thoroughly. Stir in tomato paste and cook 1–2 minutes, then add crushed tomatoes, cumin, turmeric, and 1/2 tsp salt. Simmer gently 10–12 minutes until thickened. Stir in chopped cilantro and remove from heat.
4. Prepare the yogurt topping: mix yogurt with 1 minced garlic clove and 1/2 tsp salt; chill until ready to use.
5. Roll out dough on a lightly floured surface to about 1/16–1/8 inch thick. Cut into rounds about 3 inches (7–8 cm) diameter (a small glass or cookie cutter works). Alternatively, divide dough into small pieces and roll each into thin circles.
6. Place about 1 tsp of the cooled scallion filling in the center of each round. Fold and pinch to seal into half-moon dumplings (or bring edges together and crimp). Repeat until filling or dough is used (yields roughly 30–40 dumplings depending on size).
7. Bring a large pot of salted water to a gentle boil. Add dumplings in batches; cook until they float and are tender, about 3–4 minutes per batch. Remove with a slotted spoon and drain briefly.
8. To make the butter-mint drizzle: melt 2 tbsp butter in a small pan over low heat, add 1 tsp dried mint, heat until fragrant, then remove from heat.
9. To assemble: place a layer of dumplings on a serving platter, spoon warm meat tomato sauce over them, dollop or drizzle the garlicky yogurt across the top, and finish with the butter-mint drizzle. Garnish with extra chopped cilantro or a sprinkle of crushed red pepper if desired.
10. Serve warm; leftovers keep refrigerated for 2 days (reheat gently to avoid splitting the yogurt topping).