📝 About This Recipe
Aushak is the crown jewel of Afghan celebratory cuisine, featuring delicate pasta skins stuffed with pungent, peppery leeks and scallions. Unlike its cousin Mantu, which is meat-filled, Aushak offers a vibrant, herbaceous interior that contrasts beautifully with a robust, spiced tomato-meat sauce and a cooling, garlicky yogurt base. It is a labor of love that perfectly balances heat, acidity, and creamy textures, making it a favorite for family gatherings and Nowruz celebrations.
🥗 Ingredients
The Leek Filling
- 4 large Leeks or Gandana (Afghan chives) (finely chopped, using only white and light green parts)
- 1 bunch Scallions (finely sliced)
- 1-2 pieces Green chili (minced for a subtle kick)
- 1 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Vegetable oil
The Meat Sauce (Korma)
- 1 lb Ground beef or lamb (lean)
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1/2 teaspoon Turmeric
- 1 teaspoon Ground coriander
Yogurt Base and Assembly
- 2 cups Greek yogurt (plain, full fat preferred)
- 2 cloves Garlic (crushed into a paste)
- 2 tablespoons Dried mint (rubbed between palms to release oils)
- 50-60 pieces Wonton wrappers (round or square)
👨🍳 Instructions
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1
Prepare the filling: In a large bowl, combine the finely chopped leeks, scallions, minced green chili, oil, salt, and black pepper. Massage the greens slightly with your hands to soften them and set aside for 15 minutes.
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2
Make the meat sauce: Sauté the diced onion in a large skillet over medium heat until translucent. Add the ground meat, breaking it up with a spoon, and cook until browned.
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3
Add the garlic, turmeric, coriander, and tomato paste to the meat. Stir well for 2 minutes until the paste darkens slightly. Pour in 1/2 cup of water, reduce heat to low, and simmer for 20 minutes until the sauce is thick and oils begin to separate.
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4
Prepare the yogurt sauce: Whisk together the Greek yogurt, crushed garlic, a pinch of salt, and 2 tablespoons of water until smooth and creamy. Spread about 1/3 of this mixture onto the bottom of your serving platter.
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5
Fill the dumplings: Place a wonton wrapper on a clean surface. Put 1 rounded teaspoon of the leek mixture in the center. Lightly moisten the edges of the wrapper with water.
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6
Fold the wrapper over the filling to create a half-moon shape (if using rounds) or a triangle (if using squares). Press firmly to seal, ensuring no air bubbles are trapped inside.
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7
Place the assembled dumplings on a tray dusted with flour to prevent sticking. Repeat until all filling is used.
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8
Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings into the water in batches so they aren't crowded.
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9
Boil for 3-5 minutes. The dumplings are ready when the wrappers become translucent and they float to the surface.
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10
Use a slotted spoon to gently remove the dumplings, draining them well. Arrange them in a single layer (or slightly overlapping) over the yogurt-covered platter.
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11
Drizzle the remaining yogurt sauce over the hot dumplings, followed by a generous layer of the warm meat sauce.
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12
Garnish the dish liberally with dried mint and a sprinkle of fresh cilantro if desired. Serve immediately while hot.
💡 Chef's Tips
Ensure the leeks are washed thoroughly as they often hide sand between layers. Try to chop the leeks as finely as possible; large chunks can puncture the delicate wonton skins. Don't overfill the dumplings or they will burst during the boiling process. If you cannot find Gandana (Afghan chives), a mix of 70% leeks and 30% scallions is the best substitute. For a vegetarian version, replace the meat sauce with a spiced tomato and yellow split pea sauce (Lapa).
🍽️ Serving Suggestions
Serve with warm Afghan naan or flatbread to scoop up the extra yogurt and meat sauce. Pair with a fresh Salata (diced tomato, cucumber, and onion salad) for a refreshing crunch. Offer a side of spicy Afghan green chutney (Chatney Gashneez) for those who like extra heat. Traditional beverages like Dogh (a savory yogurt drink with mint and cucumber) complement the flavors perfectly.