Aushak

Afghan leek-filled dumplings served over a bed of garlicky yogurt with a savory meat sauce — a festive delicacy.

Nutrition per serving

• 4 largeLeeks
• 3 cupsAll-purpose flour
• 1/2 lbGround beef
• 1.5 cupsYogurt
• 4 clovesGarlic
• 3 tbspTomato paste
• 1 tbspDried mint
• 1 tspCoriander powder
• 1/2 tspRed pepper flakes
• to tasteSalt

1. 1

   Prepare dough with flour, salt, and water. Knead until smooth and rest 30 minutes.

2. 2

   Wash and finely chop leeks. Season with salt, pepper, and red pepper flakes for filling.

3. 3

   Roll dough thin, cut into circles. Place leek filling in center, fold and seal into half-moons.

4. 4

   Boil dumplings in salted water for 8-10 minutes until they float. Drain carefully.

5. 5

   Brown ground beef with onion, tomato paste, and coriander for the meat sauce.

6. 6

   Mix yogurt with minced garlic and salt for the base.

7. 7

   Spread yogurt on a serving platter, arrange dumplings on top.

8. 8

   Spoon meat sauce over dumplings and sprinkle with dried mint.

9. 9

   Serve immediately as a main course.

💡 Tips for Aushak

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Don't let garlic burn — add it after other aromatics and cook briefly.

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