Delicate dumplings filled with scallions and leeks, boiled and topped with a spiced ground meat sauce and garlicky yogurt.
Afghan Aushak is a real, traditional Afghan dish, known as Leek-Filled Dumplings with Meat Sauce and Yogurt. Delicate dumplings filled with scallions and leeks, boiled and topped with a spiced ground meat sauce and garlicky yogurt.\n\nAushak is a beloved Afghan dish traditionally prepared for special occasions and gatherings, its combination of vegetable-filled dumplings, savory meat sauce and cooling yogurt reflecting the layered flavor traditions found throughout Afghan cuisine.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Afghan home cooking, not a generic stand-in for a search term.
Serves 6
Mix flour, salt and warm water into a firm dough, kneading for 8 minutes. Rest covered for 30 minutes.
Combine chopped leeks or scallions with salt and pepper, letting them sit briefly to release some moisture; drain slightly if very wet.
Roll the dough thin and cut into circles or squares. Place a small amount of the leek filling in the center of each, fold in half, and seal the edges firmly.
Cook the dumplings in batches in gently boiling salted water for 6 to 8 minutes until they float and the dough is fully cooked.
Cook ground beef with onion and coriander until browned, then add tomato paste and water, simmering for 15 minutes into a thick sauce. Separately, mix yogurt with minced garlic and a pinch of salt.
Arrange the boiled dumplings on a platter, spoon the garlic yogurt over them, then top with the meat sauce, and finish with a sprinkle of dried mint.
Drain the chopped leek filling if it releases too much moisture, since excess liquid can make the dumplings difficult to seal.
Seal the dumplings firmly, since a boiling method (rather than steaming) means any weak seams could let the delicate filling escape.
The layered presentation of yogurt then meat sauce is traditional and important to the dish's signature look and flavor balance.
A vegetarian version skips the meat sauce and relies on extra yogurt and a bit of lentil sauce instead.
Some households add fresh cilantro to the leek filling for extra brightness.
Adjust the meat sauce's thickness to preference, from a chunky topping to a looser sauce.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Aushak is a beloved Afghan dish traditionally prepared for special occasions and gatherings, its combination of vegetable-filled dumplings, savory meat sauce and cooling yogurt reflecting the layered flavor traditions found throughout Afghan cuisine.
The seal wasn't tight enough, or the leek filling had too much moisture — drain it well and pinch the edges firmly closed.
Yes, freeze the shaped, uncooked dumplings on a tray before transferring to a bag; boil directly from frozen, adding a couple of extra minutes.
Aushak is filled with leeks or scallions and boiled, while mantu is filled with meat and steamed — both share the yogurt and meat sauce toppings but differ in filling and cooking method.
Per serving (320g / 11.3 oz) · 6 servings total
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