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Name: Aushak
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 300 g all-purpose flour; 120 ml water; 2 tsp salt; 400 g Afghan leeks or garlic chives; 250 g ground beef; 1 onion; 3 tbsp vegetable oil; 2 tbsp tomato paste; 2 ripe tomatoes; 400 g plain yogurt; 3 cloves garlic; 1 tbsp dried mint; 1/2 tsp black pepper

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Afghanistan1 h 30 minServes 4cooked before

Aushak

آشک · Āshak

Ingredients13

all-purpose flour300 g
water120 ml
salt2 tsp
Afghan leeks or garlic chives400 g
ground beef250 g
onion1
vegetable oil3 tbsp
tomato paste2 tbsp
ripe tomatoes2
plain yogurt400 g
garlic3 cloves
dried mint1 tbsp
black pepper1/2 tsp

grainotherspice & saucevegetablemeatdairy & egg

Method

Mix the flour with 1 tsp salt and the water into a firm dough, knead until smooth, cover, and rest for 30 minutes.
Finely chop the leeks or chives, sprinkle with a little salt, and squeeze out excess moisture.
Roll the dough thin and cut into small rounds; place a spoonful of leeks in each, fold into half-moons, and seal the edges firmly.
Finely chop the onion and tomatoes. Fry the onion in 2 tbsp oil, add the beef, brown it, then stir in tomato paste, tomatoes, remaining salt, and pepper and simmer until thick.
Crush the garlic into the yogurt with a pinch of salt. Warm the remaining oil, bloom the dried mint in it, and stir half into the yogurt.
Boil the dumplings in salted water until they float and the dough is tender, about 5 to 8 minutes, then drain.
Spoon yogurt over the dumplings, ladle the meat sauce on top, and finish with the remaining mint oil.