Ashak
Silky dumplings filled with gandana, layered with cool garlic yogurt and a savory meat sauce.
A DISH WITH A STORY
Ashak is especially associated with Kabul and is a favorite for gatherings. Unlike mantu, its filling is green and aromatic—traditionally made with gandana, an Afghan leek-like chive.
INGREDIENTS
6 servings- 6 cupschives or finely sliced leeks
- 1 tspsaltplus more to taste
- ½ tspblack pepper
- 40round or square dumpling wrappers
- ¾ lbground beef
- 1onionfinely diced
- 1½ cupstomato sauce
- 1 tspground coriander
- 2 tbspneutral oil
- 2 cupsplain yogurt
- 2garlic clovesgrated
- 2 tspdried mint
METHOD
- 01
Toss the chives with ½ teaspoon salt and pepper. Let stand 10 minutes, then squeeze out excess moisture.
- 02
Place 1 tablespoon filling in each wrapper. Wet the rim, fold into a half-moon, and press out air before sealing.
- 03
Cook the onion in oil until golden. Add beef and coriander, breaking it into small pieces; add tomato sauce and simmer 15 minutes.
- 04
Mix the yogurt, garlic, remaining salt, and 2 tablespoons water.
- 05
Boil the dumplings in batches for 3–5 minutes, until they float and the wrappers are tender. Lift out with a slotted spoon.
- 06
Spread yogurt on a platter, add the ashak, and top with more yogurt, the meat sauce, and dried mint.
THREE DETAILS THAT MATTER
- 1
Gandana is ideal; chives mixed with the tender green part of leeks is a practical substitute.
- 2
Squeeze the filling well to prevent wrappers from splitting.
- 3
Keep the meat sauce loose enough to spoon over the dumplings.
