Entree: Afghanistan – Herat & Western Afghanistan – آشک ➤ Aushak (Afghan leek-filled dumplings served with a garlicky yogurt and spiced meat sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 35 min

Total 1 hr 35 min

Ingredients

- Dough:
  - 3 cups (375 g) all-purpose flour
  - 1 tsp (5 g) fine salt
  - 1 tbsp (15 ml) vegetable oil
  - 1 cup (240 ml) warm water, plus extra as needed
- Filling:
  - 1 lb (450 g) leeks (white and light green parts only), cleaned and finely chopped
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (4 g) salt
  - 1/2 tsp (1 g) ground black pepper
  - 1/2 tsp (1 g) ground coriander
  - 2 cloves garlic, minced
  - 1/4 cup (15 g) fresh cilantro, finely chopped (optional)
- Meat sauce:
  - 1 lb (454 g) ground lamb or beef
  - 1 tbsp (15 ml) vegetable oil
  - 1 medium onion, finely chopped (about 6 oz / 170 g)
  - 2 cloves garlic, minced
  - 1 tsp (5 g) ground coriander
  - 1/2 tsp (2 g) ground cumin
  - 1/2 tsp (2 g) ground turmeric
  - 1/2 tsp (2 g) red pepper flakes or to taste
  - 1/2 cup (120 ml) tomato puree
  - 1/2 cup (120 ml) water
  - Salt to taste
- Yogurt sauce and garnish:
  - 2 cups (475 g) plain yogurt (Greek or thick plain yogurt)
  - 2 cloves garlic, minced and gently mashed with 1/4 tsp (1.5 g) salt
  - 2 tbsp (30 ml) butter
  - 1 tsp (2 g) dried mint
  - 1/2 tsp (2 g) paprika or Aleppo pepper
  - Fresh cilantro or chopped dried mint for garnish

Instructions

1. Make the dough: In a bowl combine flour and salt. Stir in oil and gradually add warm water until a soft, smooth dough forms. Knead 5–7 minutes, cover with a towel and rest 30 minutes.
2. Prepare the leek filling: Heat 2 tbsp oil in a skillet over medium heat. Add chopped leeks, salt, pepper, coriander and minced garlic. Sauté until softened and most moisture has evaporated, about 8–10 minutes. Stir in cilantro if using. Cool.
3. Make the meat sauce: In a separate skillet heat 1 tbsp oil over medium heat. Sauté the chopped onion until translucent, 6–8 minutes. Add garlic and cook 1 minute. Add ground meat and brown, breaking up lumps. Stir in spices, tomato puree and water, simmer 10–12 minutes until thickened. Adjust salt. Keep warm.
4. Roll and shape dumplings: Divide dough into 4 pieces. Roll each on a lightly floured surface into a thin sheet about 1/16 inch (1–2 mm). Cut into 2–3 inch (5–7 cm) circles using a cookie cutter or rim of a glass.
5. Fill dumplings: Place about 1 tsp (5–7 g) leek filling in center of each circle. Fold into a half-moon and press edges firmly to seal, or pleat edges for a traditional look.
6. Cook dumplings: Bring a large pot of lightly salted water to a boil. Add dumplings in batches and cook until they float and are tender, about 4–5 minutes. Remove with a slotted spoon and drain.
7. Prepare yogurt sauce and mint butter: Mix yogurt with the mashed garlic and a pinch of salt. In a small saucepan melt butter, add dried mint and paprika, warm briefly until fragrant but not browned.
8. Assemble and serve: Arrange boiled aushak on a serving platter. Spoon yogurt garlic sauce over dumplings, then drizzle meat sauce on top. Finish with the mint butter and a sprinkle of fresh cilantro or dried mint. Serve warm.