Afghan Ashak (Leek Dumplings)

• •2.5 cup All-purpose flour (plus more for dusting)
• •0.8 cup Water (warm)
• •0.5 tsp Salt (for dough)
• •1 tbsp Olive oil (for dough)
• •3 piece Leeks (large, white and light green parts only, finely sliced)
• •1 tsp Salt (for leek filling, plus more to taste)
• •0.5 tsp Black pepper (for leek filling)
• •0.5 lb Ground beef or lamb (lean)
• •1 piece Onion (medium, finely chopped)
• •2 clove Garlic (minced, for meat sauce)
• •1 tbsp Tomato paste
• •0.5 cup Diced tomatoes (canned)
• •0.5 tsp Turmeric
• •0.5 tsp Salt (for meat sauce, or to taste)
• •0.3 tsp Black pepper (for meat sauce, or to taste)
• •2 tbsp Vegetable oil (divided)
• •1.5 cup Plain full-fat yogurt
• •2 clove Garlic (minced, for yogurt sauce)
• •1 tbsp Dried mint (plus more for garnish)
• •0.3 tsp Salt (for yogurt sauce, or to taste)
• •to taste Red pepper flakes (optional, for garnish)

Instructions

1. 1

   Prepare the Dough: In a large bowl, combine flour and 0.5 tsp salt. Gradually add warm water and olive oil, mixing until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth or plastic wrap and let rest for at least 30 minutes while you prepare the fillings.

2. 2

   Make the Leek Filling: Thoroughly wash and finely slice the white and light green parts of the leeks. In a large bowl, combine the sliced leeks with 1 tsp salt and 0.5 tsp black pepper. Massage the leeks with your hands for 2-3 minutes to soften them and release excess moisture. Squeeze out any excess liquid and set aside.

3. 3

   Prepare the Meat Sauce (Qorma): Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat.

4. 4

   To the meat, add tomato paste, diced tomatoes, turmeric, 0.5 tsp salt, and 0.25 tsp black pepper. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and flavors have melded. Add a splash of water if it becomes too dry.

5. 5

   Prepare the Yogurt Sauce: In a small bowl, whisk together the plain yogurt, 2 minced garlic cloves, 1 tbsp dried mint, and 0.25 tsp salt until smooth. Cover and refrigerate until ready to serve.

6. 6

   Assemble the Ashak: Divide the dough into 2-3 portions. On a lightly floured surface, roll out one portion very thinly (about 1/16 inch thick). Using a 2-inch round cookie cutter or glass, cut out circles. Place about 0.5 tsp of leek filling in the center of each circle. Fold the dough over to form a half-moon, then pinch and pleat the edges to seal completely, ensuring no filling escapes.

7. 7

   Cook the Ashak: Bring a large pot of salted water to a rolling boil. Carefully drop the ashak into the boiling water in batches, ensuring not to overcrowd the pot. Cook for 5-7 minutes, or until the dumplings float to the surface and the dough is tender. Remove with a slotted spoon and repeat with remaining dumplings.

8. 8

   Serve: To serve, spread a layer of the garlic-yogurt sauce on the bottom of a large serving platter. Arrange the cooked ashak over the yogurt. Spoon the warm meat sauce (qorma) over the ashak. Garnish generously with additional dried mint and optional red pepper flakes. Serve immediately.

Chef's Tips

• 💡To prevent dough from drying out while rolling, keep unused portions covered with a damp cloth.
• 💡Ensure the ashak are well-sealed to prevent the filling from escaping during cooking.
• 💡For extra flavor in the leek filling, you can sauté the leeks lightly with a pinch of turmeric and garlic before stuffing, but traditionally they are used raw.
• 💡You can prepare the meat sauce and yogurt sauce a day in advance to save time on the day of cooking.