Ashak
Afghan leek dumplings under garlic yoghurt and a meat sauce.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour, water and salt and rest it forty minutes under film.
Chop the spring onion very fine, salt it and wring it out in a cloth.
Fry the onion with the mince, add the tomato paste and stew it twenty minutes.
Whisk the yoghurt with crushed garlic and salt and leave it at room temperature.
Roll the dough thin and cut eight-centimetre rounds.
Add the leek filling, fold each into a half-moon and crimp the edge tight.
Boil the dumplings five minutes, lay them on the yoghurt, spoon the sauce over and dust with mint and chilli.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.