Afghan Ashak
Delicate dumplings filled with leeks and herbs, typically served with a garlic-yogurt sauce, a lentil-tomato sauce, and a sprinkle of mint. A beloved Afghan comfort food.
🧂 Ingredients
- 2 cups All-purpose flour
- 1 large Egg
- 1 tbsp Salt(for dough)
- 0.5 cup Cold water(approximately, for dough)
- 2 large branches Leeks(white and light green parts only, finely chopped)
- 0.5 tsp Salt(for filling)
- 0.25 tsp Black pepper(for filling)
- 0.5 tsp Ground coriander seeds(for filling)
- 0.25 tsp Chili flakes(for filling, optional)
- 1 tsp Oil(for filling)
- 1 cup Greek yogurt(for yogurt sauce)
- 2 cloves Garlic(crushed, for yogurt sauce)
- 0.25 tsp Salt(for yogurt sauce)
- 1 cup Kidney beans(cooked, for lentil sauce)
- 0.5 medium Onion(finely chopped, for lentil sauce)
- 2 tbsp Tomato purée(for lentil sauce)
- 0.25 tsp Salt(for lentil sauce)
- 0.125 tsp Pepper(for lentil sauce)
- 1 tbsp Oil(for sautéing lentil sauce ingredients)
- 6 cloves Garlic(for frying, for garnish)
- 2 tbsp Oil(for frying garlic)
- 1 tsp Dry mint(for garnish)
- 0.25 tsp Chili flakes(for garnish, optional)
👨🍳 Instructions
- 1
Prepare the Dough: In a bowl, mix flour, egg, and salt. Gradually add cold water to form a medium-soft dough. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
- 2
Prepare the Filling: Wash and finely chop the leeks. In a bowl, combine leeks with salt, pepper, coriander seeds, chili flakes (if using), and 1 tsp oil. Mix well.
- 3
Roll out the dough thinly. Cut into small circles (about 3 inches in diameter). Place a small amount of filling in the center of each circle. Moisten the edges with water, fold into a half-moon shape, and seal tightly. You can crimp the edges with a fork.
- 4
Make the Lentil-Tomato Sauce: Sauté chopped onion in 1 tbsp oil until translucent. Add tomato purée, cooked kidney beans, salt, and pepper. Cook for 5 minutes until slightly thickened. Add a splash of water if needed.
- 5
Make the Yogurt Sauce: Mix Greek yogurt with crushed garlic and salt. Set aside.
- 6
Fry the Garlic Garnish: In a small pan, heat 2 tbsp oil over medium heat. Fry the garlic cloves until lightly golden. Be careful not to burn them. Drain and set aside.
- 7
Cook the Dumplings: Bring a large pot of salted water to a boil. Add the dumplings in batches and cook for 3-5 minutes, or until they float to the surface and are cooked through. Drain well.
- 8
Assemble and Serve: On a serving plate, spread a layer of yogurt sauce. Arrange the cooked dumplings over the yogurt. Spoon the lentil-tomato sauce over the dumplings. Garnish with fried garlic, dry mint, and chili flakes.
💡 Pro Tips
- ✓If making your own dough is too time-consuming, you can use store-bought wonton wrappers.
- ✓Ensure leeks are thoroughly washed to remove any grit.
- ✓Don't overcook the dumplings, as they can become mushy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Traditionally, Ashak is also served with a meat sauce (keema).
- Some variations include chopped cilantro or green onions in the filling.