📝 About This Recipe
Aush-e-Lakhchak is a stunning jewel of Afghan cuisine, featuring wide, hand-cut square pasta ribbons that cradle a rich, aromatic meat sauce. Unlike its soup-based cousin Aush, this dish is served dry, allowing the velvety garlic-yogurt (Chaka) to meld perfectly with the warmth of turmeric and dried mint. It is a comforting, soul-warming masterpiece that represents the delicate balance of textures and bold spices found in the heart of Kabul.
🥗 Ingredients
The Pasta
- 1 lb Lakhchak pasta (wide square egg noodles; can substitute with lasagna sheets broken into 1-inch squares)
- 2 tablespoons Salt (for the boiling water)
The Meat Sauce (Qurma)
- 1 lb Ground beef or lamb (80/20 lean-to-fat ratio is ideal)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste (high quality for deep color)
- 3 tablespoons Vegetable oil
- 1 teaspoon Turmeric
- 1 teaspoon Ground coriander
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 cup Water
The Yogurt Base (Chaka)
- 2 cups Greek yogurt (full fat preferred)
- 2 cloves Garlic (crushed into a paste)
- 1/2 teaspoon Salt (adjust to taste)
- 1 tablespoon Dried mint (crushed between palms)
Garnish
- 1/4 cup Fresh cilantro (chopped)
- 1 pinch Red chili flakes (optional for heat)
👨🍳 Instructions
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1
Begin by preparing the yogurt sauce. In a medium bowl, whisk together the Greek yogurt, crushed garlic, and salt until completely smooth. Set aside at room temperature to allow the garlic flavor to infuse.
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2
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they are golden brown and soft.
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3
Add the ground meat to the skillet. Break it apart with a wooden spoon and cook until browned and the moisture has evaporated.
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4
Stir in the minced garlic, turmeric, coriander, and black pepper. Toast the spices with the meat for 1-2 minutes until fragrant.
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5
Add the tomato paste and cook for another 2 minutes, stirring constantly to 'fry' the paste, which deepens the flavor and removes the raw metallic taste.
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6
Pour in 1/2 cup of water, reduce the heat to low, and cover. Let the sauce simmer gently for 15 minutes until it thickens into a rich ragout. Season with salt to taste.
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7
While the meat sauce simmers, bring a large pot of salted water to a rolling boil.
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8
Add the Lakhchak pasta to the boiling water. If using fresh pasta, it will only take 3-4 minutes; if using dried, follow package instructions until just al dente.
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9
Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
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10
Drain the pasta. Spread a generous layer of the garlic yogurt (about 1/3 of the mixture) onto the bottom of a large serving platter.
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11
Place the hot, drained pasta over the yogurt base. Drizzle a few tablespoons of the reserved pasta water over the noodles to keep them moist.
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12
Top the pasta with the savory meat sauce, spreading it evenly across the center.
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13
Dollop the remaining yogurt sauce over the meat, or swirl it for a decorative effect.
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14
Finish the dish by sprinkling dried mint and fresh cilantro over the top. Add a pinch of chili flakes if you desire a hint of heat.
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15
Serve immediately while the contrast between the cool yogurt and hot meat sauce is at its peak.
💡 Chef's Tips
Always use full-fat yogurt for the most authentic and creamy mouthfeel; low-fat versions can become too watery when they hit the hot pasta. If you cannot find Lakhchak noodles, buy dry lasagna sheets and break them into roughly 1-inch squares before boiling. Don't skip frying the tomato paste—this 'browning' step is essential for the deep, umami-rich flavor characteristic of Afghan Qurma. Rub the dried mint between your palms just before sprinkling; this friction releases the essential oils and revives the aroma. Ensure your onions are truly golden brown, as they provide the base sweetness and color for the meat sauce.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (finely diced cucumbers, tomatoes, and onions with lemon juice). Pair with fresh, warm Naan-e-Afghani to scoop up any remaining yogurt and meat sauce. A glass of Dogh (Afghan yogurt drink with cucumber and mint) makes for a refreshing beverage pairing. Follow the meal with a cup of hot green tea infused with cardamom for a traditional finish.