Ashak — Afghan Leek Dumplings

About This Recipe

Ashak is one of Afghanistan's greatest dishes and a demonstration of the country's extraordinary dumpling tradition: thin pasta circles are filled with a mixture of finely chopped leek, spring onion and chilli, sealed into half-moon shapes and boiled until tender. They are served in layers — first a layer of garlicky strained yoghurt (chaka), then the dumplings, then a rich lamb mince and tomato sauce (qorma) poured over, then dried mint crumbled over the top. The combination of the tangy yoghurt, the subtle leek dumplings, the rich meat sauce and the aromatic mint is a perfect harmony of flavours and textures. Ashak is associated with Nowruz (Afghan New Year) and wedding celebrations.

Ingredients

Serves 4

• 300 gplain flour
• 150 mlwater
• 0.5 teaspoonsalt
• 300 gleeks(very finely chopped)
• 3 stalksspring onions(finely chopped)
• 1green chilli(finely chopped)
• 0.5 teaspoonsalt(for filling)
• 400 glamb mince
• 1 largeonion(diced)
• 2 mediumtomatoes(diced)
• 1 teaspoonground coriander
• 0.5 teaspoonturmeric
• 400 mlyoghurt(full fat)
• 3 clovesgarlic(minced, for yoghurt)
• 2 tablespoonsdried mint
• 3 tablespoonsvegetable oil

Instructions

1. 1

   Make dough

   Knead flour, water and salt into a smooth, firm dough. Rest 30 minutes covered.

2. 2

   Make leek filling

   Mix chopped leek, spring onion, chilli and salt. Squeeze out excess moisture — the filling must be dry.

3. 3

   Fill and boil dumplings

   Roll dough thin. Cut into 8cm circles. Place a teaspoon of leek filling on each. Fold and crimp firmly. Boil in salted water for 5–6 minutes until tender.

4. 4

   Make meat sauce and assemble

   Fry onion, add lamb and brown. Add tomatoes, coriander and turmeric. Simmer for 20 minutes. Mix yoghurt with minced garlic and salt. Spread yoghurt on plates, layer dumplings on top, spoon lamb sauce over, crumble dried mint over everything. Serve immediately.

Variations

• •

  Mantoo (large Afghan dumplings) are similar but steamed and filled with lamb.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Boiled dumplings keep refrigerated for 2 days. Store all components separately.

Frequently Asked Questions