Afghan Aushak (Leek-Filled Dumplings with Meat Sauce and Yogurt)

About This Recipe

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.

Ingredients

Serves 6

• 500 gall-purpose flour
• 1 tspfine sea salt(for dough)
• 220 mlwarm water
• 4 cupschopped leeks or scallions
• 1 tspfine sea salt(for filling)
• 0.5 tspblack pepper
• 400 gground beef(for topping)
• 1yellow onion(diced, for topping)
• 1 tspground coriander
• 2 tbsptomato paste
• 300 mlwater, for topping sauce
• 400 gplain yogurt
• 3garlic cloves(minced, for yogurt sauce)
• 2 tbspdried mint(for garnish)

Instructions

1. 1

   Make the dough

   Mix flour, salt and warm water into a firm dough, kneading for 8 minutes. Rest covered for 30 minutes.

2. 2

   Make the filling

   Combine chopped leeks or scallions with salt and pepper, letting them sit briefly to release some moisture; drain slightly if very wet.

3. 3

   Roll and fill

   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.

4. 4

   Boil

   Cook the dumplings in batches in gently boiling salted water for 6 to 8 minutes until they float and the dough is fully cooked.

5. 5

   Make the meat sauce

   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.

6. 6

   Serve

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions