Aushak are Afghanistan's most celebrated dumplings — thin dough wrappers filled with chopped leeks and spring onions, boiled until silky, then layered with a spiced ground beef qorma and topped with garlicky mint-spiked yoghurt. Unlike Chinese dumplings, aushak are served open-style, stacked in layers with the toppings. The combination of delicate leek-filled pasta, savoury meat sauce and cool yoghurt is magnificent.
Serves 4
Knead flour, water and salt into a smooth, elastic dough. Rest covered 30 minutes.
Mix chopped leeks and spring onions with salt and black pepper. Squeeze out excess moisture.
Fry onion until golden. Add ground beef, tomatoes, coriander, turmeric and salt. Cook 20 minutes until thick.
Roll dough thin. Cut into circles. Place filling in centre, fold and seal edges firmly. Boil in salted water 6–8 minutes until cooked.
Mix yoghurt with garlic and dried mint. Layer dumplings on a platter, spoon meat sauce over, then pour yoghurt on top. Dust with paprika and dried mint.
Squeeze the leeks very dry — excess moisture makes the dumplings soggy.
The yoghurt should be cold and creamy — the contrast with warm meat and dumplings is key.
Make extra — aushak disappear fast.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Replace leeks with pumpkin and onion filling for kaddo bourani.
Add a pinch of chilli to the meat sauce for heat.
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.
Uncooked dumplings freeze well for 2 months. Sauces keep refrigerated for 3 days.
Aushak likely predate mantu (Afghan meat dumplings) and show Central Asian and Persian influence in Afghan cooking. They are prepared for special guests and celebrations across all regions of Afghanistan.
Mantu have a meat filling inside; aushak have a leek filling inside and the meat sauce is on top. Both are dressed with yoghurt.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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