📝 About This Recipe
Aushak is the elegant, vegetarian-filled cousin of the famous Mantu, representing the sophisticated side of Afghan pasta traditions. These delicate silk-thin dumplings are stuffed with a pungent, peppery blend of leeks and scallions, then draped in a rich, tomato-based ground beef sauce and a cooling garlic-yogurt base. It is a masterpiece of contrasts: hot and cold, spicy and mild, and deeply savory yet vibrantly fresh.
🥗 Ingredients
The Ravioli Filling
- 4 large Leeks (white and light green parts only, very finely chopped)
- 1 bunch Scallions (finely sliced)
- 1/2 cup Cilantro (finely chopped)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Salt
The Meat Sauce (Korma)
- 1 lb Ground Beef or Lamb (lean)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric
The Yogurt Base and Pasta
- 2 cups Greek Yogurt (plain, full fat preferred)
- 2 tablespoons Dried Mint (crushed between palms)
- 50-60 pieces Wonton Wrappers (round or square)
👨🍳 Instructions
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1
Prepare the filling by combining the finely chopped leeks, scallions, cilantro, salt, black pepper, and chili flakes in a large bowl. Mix thoroughly and let sit for 10 minutes to soften the greens.
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2
Squeeze the leek mixture firmly with your hands or a kitchen towel to remove any excess moisture; this prevents the ravioli from becoming soggy.
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3
For the meat sauce, heat 2 tablespoons of oil in a skillet over medium-high heat. Sauté the onions until translucent and golden, about 8 minutes.
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4
Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned, then stir in the garlic, tomato paste, coriander, turmeric, and a splash of water. Simmer on low for 15-20 minutes until thick and flavorful.
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5
Prepare the yogurt sauce by whisking the yogurt with one minced garlic clove, a pinch of salt, and 1 tablespoon of water to achieve a drizzling consistency. Spread half of this yogurt onto the bottom of your serving platter.
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6
To assemble the ravioli, place a wonton wrapper on a clean surface. Put 1 teaspoon of the leek filling in the center.
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7
Moisten the edges of the wrapper with water. Fold it over to create a half-moon (if using rounds) or a triangle (if using squares), pressing firmly to seal and remove air bubbles.
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8
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in batches (do not overcrowd) and boil for 3-4 minutes until the wrappers are translucent and tender.
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9
Use a slotted spoon to carefully remove the ravioli, draining them well over the pot.
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10
Arrange the hot ravioli in a single layer over the yogurt-covered platter.
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11
Generously spoon the warm meat sauce over the center of the ravioli.
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12
Drizzle the remaining garlic yogurt over the meat sauce and finish by sprinkling the dried mint and a little extra cilantro over the top.
💡 Chef's Tips
Always squeeze the liquid out of the leeks; moisture is the enemy of a well-sealed dumpling. If using store-bought wonton wrappers, keep them covered with a damp cloth while working to prevent them from drying out. For a vegetarian version, replace the meat sauce with a spiced tomato and yellow split pea (chana dal) sauce. Do not overfill the wrappers; a teaspoon is plenty to ensure they don't burst during boiling. Use high-quality dried mint; the aromatic oil in the mint is essential for the authentic Afghan flavor profile.
🍽️ Serving Suggestions
Serve with a side of Afghan flatbread (Naan-e-Afghani) to scoop up the extra sauce. Pair with a fresh Salata (diced tomato, cucumber, and onion salad) for a crunchy texture contrast. Accompany with a glass of Dogh (a chilled yogurt drink with cucumber and mint). A side of spicy Afghan green chutney (Chatney Sabz) adds a wonderful acidic kick. Enjoy as a main course for a family-style dinner.