📝 About This Recipe
Ashak is the soul of Afghan and Central Asian hospitality, featuring translucent pasta skins stuffed with a vibrant, peppery leek and scallion filling. Unlike its cousin Mantu, these dumplings are boiled to silky perfection and layered between a cool, garlicky yogurt base and a rich, savory tomato-based meat sauce. It is a masterful play of temperatures and textures—hot and cold, spicy and soothing—that embodies the ancient culinary traditions of the Silk Road.
🥗 Ingredients
The Dumplings
- 50-60 pieces Wonton wrappers (round or square, thin style)
- 4 large Leeks (white and light green parts only, finely chopped)
- 1 bunch Scallions (finely sliced)
- 1/2 cup Cilantro (freshly chopped)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Red chili flakes (adjust for heat)
- 1/2 teaspoon Salt
Meat Sauce (Koufta)
- 1 pound Ground beef or lamb (80/20 lean-to-fat ratio)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 3 tablespoons Vegetable oil
Yogurt Base (Chaka)
- 2 cups Greek yogurt (full fat preferred)
- 2 cloves Garlic (crushed into a paste)
- 1 tablespoon Dried mint (rubbed between palms to release aroma)
- to taste Salt
👨🍳 Instructions
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1
Prepare the meat sauce first. Heat vegetable oil in a large skillet over medium-high heat. Add the diced onions and sauté until translucent and beginning to brown, about 8-10 minutes.
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2
Add the ground meat to the skillet. Break it up with a wooden spoon and cook until browned. Stir in the minced garlic, turmeric, coriander, salt, and pepper.
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3
Incorporate the tomato paste and a half cup of water. Reduce heat to low and simmer for 20 minutes until the sauce is thick and the oil begins to separate from the tomatoes. Set aside and keep warm.
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4
Prepare the yogurt sauce by whisking the Greek yogurt, crushed garlic, half of the dried mint, and salt in a bowl. If it is too thick, add a tablespoon of water to reach a spreadable consistency. Set aside at room temperature.
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5
For the filling, ensure your chopped leeks and scallions are very dry. In a large bowl, mix the leeks, scallions, cilantro, black pepper, chili flakes, and salt. Do not add salt until just before filling to prevent the vegetables from releasing too much moisture.
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6
To assemble, place a wonton wrapper on a clean surface. Place about 1 tablespoon of the leek mixture in the center.
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7
Wet the edges of the wrapper with a dip of water on your finger. Fold the wrapper over to create a half-moon or triangle, pressing firmly to remove air pockets and seal the edges tightly.
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8
Place the finished dumplings on a tray dusted with cornstarch or lined with parchment paper to prevent sticking. Repeat until all filling is used.
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9
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings in batches (do not overcrowd). Boil for 3-4 minutes; the wrappers should become translucent and the dumplings will float to the surface.
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10
While the dumplings boil, spread a generous layer of the yogurt sauce onto the bottom of a large serving platter.
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11
Use a slotted spoon to carefully lift the cooked dumplings from the water, draining them well, and place them directly onto the yogurt-covered platter.
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12
Ladle the warm meat sauce over the center of the dumplings. Garnish with the remaining dried mint and a sprinkle of fresh cilantro.
💡 Chef's Tips
Always wash leeks thoroughly as they hold sand in their layers; slice them first and then soak in a bowl of water. If using store-bought wonton wrappers, keep them covered with a damp cloth while working so they don't dry out and crack. For a truly authentic texture, try to find 'thin' style wrappers rather than 'thick' egg roll skins. Don't overfill the dumplings; a burst dumpling in the boiling water will lose all its flavorful filling. If you prefer a vegetarian version, replace the meat sauce with a rich tomato and yellow split pea (Chana Dal) sauce.
🍽️ Serving Suggestions
Serve with a side of fresh Afghan flatbread (Naan) to scoop up the extra yogurt and meat sauce. Pair with a hot pot of green tea infused with cardamom to cleanse the palate. A crisp side salad of diced cucumbers, tomatoes, and red onions with lemon juice (Salata) provides a refreshing crunch. For an extra kick, serve with a side of 'Chatney' (spicy vinegar-based cilantro sauce). This dish is traditionally served family-style on a large central platter meant for sharing.