Entree: Afghanistan – Hazarajat Highlands – آشک ➤ Aushak (Scallion-stuffed Afghan dumplings served with a spiced meat sauce and garlic yogurt)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 25 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- For the dough:
- 3 cups (420 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 cup (240 ml) warm water
- 1 tbsp (15 ml) vegetable oil
- For the scallion filling:
- 8 oz (225 g) scallions (green onions), trimmed and finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1/4 tsp (1 g) salt
- 2 tbsp (8 g) fresh cilantro, finely chopped (optional)
- For the meat sauce:
- 1 lb (454 g) ground beef or lamb
- 1 cup (150 g) yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1 cup (240 ml) water
- 1 tsp (5 g) salt, or to taste
- For the garlic yogurt:
- 2 cups (480 ml) plain yogurt (preferably whole-milk)
- 2 cloves garlic, minced
- 1/2 tsp (3 g) salt
- 1–2 tbsp (15–30 ml) water to thin, if needed
- Garnish and finishing:
- 2 tbsp (8 g) dried mint, lightly crushed
- 2 tbsp (30 ml) chili oil or infused red pepper oil
- Fresh cilantro leaves for garnish
- Salt and black pepper to taste

Instructions

1. Prepare the dough: in a bowl combine flour and 1 tsp salt. Add warm water and 1 tbsp oil and mix until a soft dough forms. Knead on a lightly floured surface 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Make the scallion filling: heat 2 tbsp oil in a skillet over medium heat. Add chopped scallions and 1/4 tsp salt and cook 4–6 minutes until softened but not brown. Stir in cilantro if using and cool.
3. Make the meat sauce: heat 2 tbsp oil in a saucepan over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook 30 seconds. Add ground meat and brown, breaking up with a spoon. Stir in tomato paste, coriander, cumin, red pepper (if using), 1 tsp salt and 1 cup water. Simmer gently 15–20 minutes until saucy and reduced. Adjust seasoning and set aside.
4. Make garlic yogurt: whisk yogurt with minced garlic and 1/2 tsp salt; thin with 1–2 tbsp water to a pourable but thick sauce. Chill until ready.
5. Roll and cut wrappers: divide dough into two balls. Roll each ball thin (about 1/16 inch) on a floured surface. Use a 2.5–3 inch (6–7.5 cm) round cutter to cut circles. Re-roll scraps as needed.
6. Fill and seal dumplings: place about 1/2 tsp of scallion mixture in center of each circle. Fold into a half-moon and press edges to seal; you may crimp or press with a fork. Repeat until filling or wrappers are used (yields ~40–50 dumplings).
7. Cook dumplings: bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook 3–4 minutes after they float, until dough is tender. Remove with a slotted spoon and drain.
8. Assemble and serve: arrange boiled dumplings on a platter. Spoon warm meat sauce over the dumplings, then drizzle garlic yogurt. Sprinkle crushed dried mint and drizzle chili oil. Garnish with fresh cilantro and serve warm.
9. Leftover tip: keep meat sauce and yogurt refrigerated separately up to 3 days; reheat meat sauce gently before serving.