• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


Afghan food really doesn't get a lot of attention. This is a traditional leek and scallion filled dumpling spiked with cilantro and chili pepper.

It is then served with a warm spiced meat sauce similar to a really thick Ragu alla Bolognese along with a pallette cooling chilled minted yoghurt sauce.

The Two Sauces can be made ahead of time and the dumplings can be frozen in a single layer and then stored in a freezer bag for later use. In fact, I usually end up freezing about 1/2 of the dumplings from this recipe.


  • Meat Sauce:
  • 1/2 pound ground beef
  • 1 finely diced onion
  • 3 cloves of finely diced garlic
  • 1 teaspoon ground coriander
  • 3/4 tsp ground mace or 1/2 tsp nutmeg
  • 1 teaspoon finely diced fresh ginger
  • 1/4 cup Cilantro; chopped
  • 4 oz Tomato paste
  • 1/2 cup of water (you might not need it all)
  • Salt and Pepper to Taste
  • Yogurt Sauce:
  • 1 cup Greek style yogurt
  • 2 tsp crushed garlic
  • 1/4 cup Fresh Mint; Chopped
  • 1/4 tsp dried Dill
  • 1/2 tsp salt
  • Dumplings:
  • 1 package wonton wrappers
  • 1 bunch of green onions, Green Parts ONLY and chopped finely
  • 2 cups sliced leeks; white and light green parts
  • 1/4 cup chopped cilantro
  • 1 tsp dried chili flakes or 1 inch Red Pepper Paste
  • 1 tsp salt
  • 1 teaspoon ground black pepper
  • 1 egg, lightly beaten and mixed with a teaspoon of water


  • Meat Sauce:
  • Sauté the onions in olive oil until soft.
  • Add beef, garlic, coriander, mace, cilantro and ginger and sauté until cooked.
  • Add 1/4 a cup of water and simmer slowly until the water is reduced by half.
  • Stir in the tomato sauce, add salt and pepper to taste, and simmer for five more minutes.
  • Add water if the mix starts to look dry.
  • It should be as thick as a Ragù alla Bolognese (thick but not dry).
  • Cover and set aside in refrigerator.
  • The meat will absorb the flavors while resting
  • Yogurt Sauce:
  • Combine ingredients, cover, and set aside in refrigerator.
  • Dumplings:
  • Sauté the leeks and green onions gently in olive oil until soft but not brown. Remove from heat and add salt, pepper, cilantro and red pepper flake.
  • Let cool slightly then proceed with dumpling assembly.
  • Assemble Dumplings
  • Place 1 1/2 tsp of filling on a wrapper, brush the edges of the wrapper with a thin layer of egg, fold the wrapper onto itself to form a triangle, and press firmly to seal, making sure to expell all the air or they will explode while cooking.
  • Set on a lightly floured baking sheet, and repeat until you run out of filling.
  • Keep the baking sheet covered with a tea towel over a sheet of plastic wrap to help retain moisture in the wonton wrappers.
  • Boil two quarts of water to a rolling boil and add 2 tsp of salt.
  • Drop the aushak and boil until translucent and they begin to float (2-3 minutes)
  • If you are boiling previously frozen ashrak, they will take about 5-6 minutes.
  • While you are boiling your aushak, reheat the meat sauce over low flame.
  • Serve:
  • Drain the cooked aushak and arrange them on a warmed plate.
  • Spoon little mounds of Meat sauce over the dumplings they spoon little mounds of the chilled yogurt sauce in between.
  • Serve immediately.

Categories: Main Dish  Middle Eastern 

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