Entree: Afghanistan – Kabul & Central Afghanistan – آشک ➤ Aushak (Leek-filled Afghan dumplings served with spiced meat sauce, garlic yogurt, and dried mint)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil

- For the leek filling:
- 1 lb (450 g) leeks, white and light green parts only, thinly sliced
- 2 tbsp (30 ml) butter or oil
- 1/2 tsp (1 g) salt
- 1/4 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground coriander (optional)

- For the meat sauce (topping):
- 1/2 lb (225 g) ground beef or lamb
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground coriander
- 1/4 tsp (1 g) turmeric
- 1/4 tsp (1 g) paprika
- 1/2 tsp (2 g) salt, or to taste
- 1/4 cup (60 ml) water, or as needed

- For the garlic yogurt sauce:
- 2 cups (480 ml) plain yogurt (whole-milk preferred)
- 2 garlic cloves, crushed
- 1/2 tsp (3 g) salt

- For the butter-mint drizzle and garnish:
- 3 tbsp (45 g) unsalted butter
- 1 tsp (2 g) dried mint, crushed
- 1/4 tsp (1 g) red pepper flakes or Aleppo pepper (optional)
- Fresh cilantro or dried mint for garnish

Instructions

1. Make the dough: In a bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Stir in 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil until a shaggy dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic; cover and let rest 30 minutes.
2. Prepare leek filling: Heat 2 tbsp (30 ml) butter or oil in a skillet over medium heat. Add sliced leeks and cook until soft and most moisture has evaporated, about 8–10 minutes. Season with 1/2 tsp (2 g) salt, 1/4 tsp (1 g) pepper and 1/4 tsp (1 g) ground coriander if using. Cool.
3. Roll and cut wrappers: Divide dough into 4 pieces. Roll each piece thinly on a lightly floured surface to about 1/16 inch (1–2 mm) thickness. Cut into 3-inch (7–8 cm) circles using a round cutter or inverted glass.
4. Fill and seal dumplings: Place about 1 tsp (5–7 g) leek filling in the center of each circle. Moisten edges with water, fold in half to form a half-moon and press to seal, crimping edges to prevent leaks. Repeat until all dough and filling are used.
5. Cook dumplings: Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook until they float and the dough is tender, 4–6 minutes. Remove with a slotted spoon into a warmed serving dish.
6. Make meat sauce: While dumplings cook, heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add 1/2 lb (225 g) ground beef or lamb and cook, breaking up, until browned. Stir in 1/2 tsp (2 g) cumin, 1/2 tsp (2 g) ground coriander, 1/4 tsp (1 g) turmeric, 1/4 tsp (1 g) paprika and 1/2 tsp (2 g) salt. Add 1/4 cup (60 ml) water, reduce heat and simmer 5 minutes until saucy.
7. Make garlic yogurt: Whisk 2 cups (480 ml) plain yogurt with crushed garlic and 1/2 tsp (3 g) salt until smooth. Taste and adjust seasoning.
8. Make butter-mint drizzle: Melt 3 tbsp (45 g) butter in a small pan over low heat, stir in 1 tsp (2 g) dried mint and red pepper flakes if using; remove from heat.
9. Assemble: Spoon garlic yogurt over the cooked dumplings, dot with warm meat sauce, and drizzle with butter-mint. Garnish with fresh cilantro or extra dried mint. Serve warm.