Ashak is an authentic Afghani recipe that is usually served on holidays or at special gatherings. It is often prepared with help from the entire family, as everyone sits together to fill the dumplings. Traditionally, Ashak is made with chives. However, since chives are an herb and can be hard to find depending on where you live, we used the next best thing: leeks.
When using leeks, the most important step is to make sure to squeeze out any excess water before using them as filling.
Ashak is topped with a meat sauce called Koftey Pashan, which you can make spicy if you like. It is also topped with Quroot, a paste made from sour yogurt. Quroot is originally shaped into small, salted balls and left to dry. When used in recipes, these salted balls are soaked in warm water and then ground into a paste, traditionally by rubbing them in a clay bowl.
Luckily, you can now find ready-made Quroot paste at any Afghani grocery store. Look for labels like “Whey” or “Kashk” in your local store.
For the dumplings, we use circular wrappers (wonton wrappers) that can be found at any Asian grocery store. You can keep them in the freezer for as long as you like and use them whenever needed. You can also make your own wrappers if you have the time.
Once the leeks or chives are placed in the center of the circular wrappers, the edges are sealed to create beautiful half-moon-shaped dumplings. You can also use a dumpling press, available at most kitchenware stores, which helps close the edges neatly and easily.
Ashak (Afghani dumplings) is topped with meat sauce and garlicky Quroot, then finished with fried turmeric and a sprinkle of mint powder. It is best served hot with Afghani bread.
What you need to make Ashak
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MEAT SAUCE
Ingredients Needed:
1/2 cup oil
3 big size onions, diced
6 cloves garlic, minced
1 kg Grounded veil meat or any other grounded meat
1 cup tomato sauce
1 med size bell paper
1 cup water
Spices
1/2 tbsp. salt
1 tbsp. Coriander powder
1 tsp. Ground black pepper
FILLING
Ingredients Needed:
1 kg chopped Chives or leek
1 cup water
2 tbsp. salt
1 cup Flour
BOILING
Ingredients Needed:
1/6 cup vegetable oil
1 tbs salt
GARLICKY QUROOT
Ingredients Needed:
6 tbsp. Quroot
2 Garlic cloves
½ cup water
EQUIPMENT NEEDED
A Colander pot with perforated insert for easy draining
Watch a short video on how to make Ashak
Ashak (Afghani Chives/Leek Dumplings)
Course: Drinks7
servings2
minutes2
minutesAshak is an authentic Afghani recipe that is usually served on holidays or at special gatherings. It is often prepared with the help of the whole family, as everyone sits together to fill the dumplings. Traditionally, it is made with chives.
Ingredients
- MEAT SAUCE
1/2 cup oil
3 big size onions, diced
6 cloves garlic, minced
1 kg Grounded veil meat or any other grounded meat
1 cup tomato sauce
1 med size green paper
1 cup water or more
Spices
1/2 tbsp. salt
1 tbsp. Coriander powder
1 tsp. Ground black pepper
- FILLING
1 kg chopped Chives or leek
2 tbsp. salt
1 cup Flour
1 cup Water
- BOILING
1/6 cup oil
1 tbs salt
Garlicky Quroot2 Garlic cloves
½ cup water
Serving
Garlicky QurootDumplings
Beef Sauce
1 tsp Dry mint
1/2 cup oil
1/2 tsp turmeric powder
Directions
- Meat Sauce
- In a saucepan, add vegetable oil.
- Add diced onions.
- Fry until golden brown.
- Add garlic.
- Once the onions and garlic turn golden brown, add the beef and stir-fry.
- Add tomato sauce.
- Add bell pepper (this gives it a nice aroma).
- Add all the spices: salt, coriander powder, and black pepper.
- Add water.
- Cook for at least 20 to 30 minutes or until the meat is done.
- Filling
- Mince leeks or chives by hand or using an electric food chopper.
- Transfer the minced leeks or chives to a colander and add salt.
- Squeeze out all excess water using your hands.
- Place about 1 tablespoon of the mixture in the center of a circular wrapper.
- Use water to moisten the edges.
- Fold and seal the wrapper to form a half-moon shape.
- (You can also join the two ends of the half-moon together, but be aware that the ends may open during boiling.)
- Lightly dip the dumpling in flour.
- Place it on a flat surface or dish.
- Repeat the same process for all the dumplings.
- Boiling
- Boil water in a colander pot with a perforated insert for easy draining.
- Add the dumplings.
- Add a little vegetable oil.
- Add a pinch of salt.
- Boil until dumplings are cooked, then drain the water.
- Garlicky Quroot
- Add a bit of water to Quroot.
- Add minced garlic cloves.
- Mix well.
- Serving
- Spread some garlicky Quroot on a large serving plate.
- Add the boiled dumplings.
- Add another layer of garlicky Quroot.
- Top with meat sauce.
- Sprinkle with dry mint.
- In a small pan, heat vegetable oil.
- When the oil is hot, add turmeric powder.
- Drizzle the hot turmeric oil over the dumplings.
- Serve hot with Afghani bread.
Recipe Video
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Click here to make some Sheer Chai Afghan (Cardamom Tea with milk) to enjoy after lunch.
