Afghani Aushak Recipe

The Afghani Aushak Recipe is a delicious and traditional Afghan dish that is loved by everyone. It comprises dumplings filled with a flavorful mixture of leeks and scallions.

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5 from 1 vote

Prep Time: 30

Cook Time: 30

Total Time: 1

Course: Main Course

Cuisine: Afghani

Keyword: Afghani Aushak Recipe

Servings: people

Calories: 281 kcal

Equipment

Large Skillet
Large Saucepan
Slotted Spoon
Bowl

Ingredients

Dumplings:

1 tbsp vegetable oil or olive
6 bunc scallions thinly sliced
3 leeks thinly sliced white and light green parts
1 tsp red pepper flakes
1/2-1 tsp salt
black pepper Freshly ground
1 clove garlic minced
20-25 wonton wrappers square or circular

Meat Sauce:

2 tbsps vegetable oil or olive oil
2 tbsps butter
1 shallot minced
1 yellow onion large yellow onion finely chopped
3 cloves garlic minced
2 1/2 tsps cilantro leaves ground into paste
1 tbsp fresh ginger minced
1 pound ground beef or lamb
1 tsp salt
1/2 tsp black pepper freshly ground
1 1/2 tsps paprika
1 1/2 tsps coriander ground
1 cup tomato sauce

Yogurt:

1 cup yogurt
2 cloves garlic minced
1-3 tsps dried mint
1/2 tsp salt

Instructions

Dumplings Preparation:

a. Heat vegetable or olive oil in a large skillet over medium heat.
b. Add thinly sliced scallions and leeks to the skillet. Sauté until they become tender and slightly caramelized.
c. Season the vegetables with red pepper flakes, salt, and freshly ground black pepper. Mix well.
d. Add minced garlic to the skillet and cook for another minute to release its aroma.
e. Remove the skillet from heat and let the mixture cool down slightly.
f. Take a wonton wrapper and place a spoonful of the vegetable filling in the center.
g. Moisten the edges of the wrapper with water and fold it into a triangle, pressing the edges to seal. Repeat with the remaining wrappers and filling.

Meat Sauce Preparation:

a. In a separate large saucepan, heat vegetable or olive oil and butter over medium heat.
b. Add minced shallots and finely chopped yellow onions. Sauté until they turn translucent and soft.
c. Stir in the minced garlic, ground cilantro paste, and minced ginger. Cook for a minute until fragrant.
d. Add the ground beef or lamb to the saucepan, breaking it into small pieces with a spatula.
e. Season the meat with salt, freshly ground black pepper, paprika, and ground coriander. Cook until the meat is browned and cooked through.
f. Pour in the tomato sauce and bring the mixture to a simmer. Let it cook for a few minutes to allow the flavors to meld.

Yogurt Sauce Preparation:

a. In a bowl, combine plain yogurt, minced garlic, dried mint, and salt.
b. Mix the ingredients thoroughly until well combined. Adjust the amount of dried mint according to your taste preference.

Cooking the Dumplings:

a. Bring a large pot of salted water to a boil.
b. Carefully drop the folded dumplings into the boiling water and cook them for 3-4 minutes or until they float to the surface.
c. Remove the cooked dumplings using a slotted spoon and place them on a plate.

Serving:

a. Arrange the cooked dumplings on a serving platter or individual plates.
b. Spoon the meat sauce over the dumplings, covering them generously.
c. Drizzle the yogurt sauce over the top of the meat sauce.

Notes

Prepare the vegetable filling and meat sauce in advance for faster assembly.

Use circular or square wonton wrappers according to your preference.

Seal the wonton wrappers tightly to prevent the filling from leaking during cooking.

Cook the dumplings just before serving for the best texture and taste.

Double the recipe and freeze uncooked dumplings for future use.

Keep the work surface lightly floured to prevent sticking when assembling dumplings.

Use a food processor to quickly chop the vegetables for the filling.

Nutrition

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