Afghan
Aushak
Afghan aushak are tender leek-filled dumplings served under cool garlic yogurt and a warm minced meat sauce. The contrast of gandana, tangy chaka, tomato-rich qorma, and dried mint is comforting and very traditional.
Ingredients
- All-purpose flour1 1/4 cups, plus more for dusting
- Fine salt1/2 tsp, divided
- Warm water1/2 cup, as needed
- Gandana, Afghan leek chives or Chinese garlic chives, finely chopped2 packed cups
- Neutral oil2 tbsp, divided
- Ground lamb or beef200g
- Yellow onion, finely diced1 small
- Garlic cloves, minced3, divided
- Tomato paste1 tbsp
- Fresh tomato, grated or finely chopped1 medium
- Ground coriander1 tsp
- Ground turmeric1/4 tsp
- Ground black pepper1/4 tsp
- Red chili powder1/4 tsp, or to taste
- Water for meat sauce1/3 cup
- Chaka or thick strained plain yogurt3/4 cup
- Dried mint1 tsp
- White vinegar or lemon juice1 tsp
Method
- Mix the flour with 1/4 tsp salt, then knead in enough warm water to make a firm, smooth dough.
- Cover the dough and let it rest for 30 minutes.
- Sprinkle the chopped gandana with a pinch of salt, rub it gently with your fingers, then squeeze out excess moisture.
- Mix the squeezed gandana with 1 tbsp oil and a pinch of black pepper to make the filling.
- Heat 1 tbsp oil in a small pan and cook the onion until soft and golden at the edges.
- Add the ground lamb or beef and cook, breaking it up finely, until browned.
- Stir in 2 minced garlic cloves, tomato paste, tomato, coriander, turmeric, chili, black pepper, and 1/4 tsp salt.
- Add 1/3 cup water and simmer the meat sauce gently for 12 to 15 minutes, until thick but still spoonable.
- Mix the chaka or strained yogurt with 1 minced garlic clove, dried mint, vinegar or lemon juice, and a pinch of salt.
- Roll the rested dough very thin on a floured surface and cut it into 7 to 8 cm squares.
- Place a small spoonful of gandana filling in the center of each square.
- Moisten the edges lightly, fold each square into a triangle or half-moon, and press the seams firmly to seal.
- Bring a wide pot of salted water to a gentle boil.
- Boil the aushak in batches for 4 to 6 minutes, until the wrappers are tender and the dumplings float.
- Lift the dumplings out with a slotted spoon and arrange them on a warm serving plate.
- Spoon the garlic yogurt over the dumplings, then spoon the hot meat sauce over the yogurt.
- Finish with an extra pinch of dried mint and serve immediately.
Common questions
Can I substitute Chinese garlic chives for gandana in Aushak, and do I need to change the filling preparation?
Yes. Chinese garlic chives are the closest easy substitute. Chop them finely, salt briefly, then squeeze out moisture so the filling doesn’t leak. Use the same amount, and keep the oil and black pepper for flavor.
How long does Aushak take from start to finish, and what can I prep ahead?
Plan on about 1.5 to 2 hours total, including dough resting. The meat sauce and yogurt sauce can be made a day ahead. You can also chop and salt the chives early, then drain well before filling.
What are the most common mistakes when making Aushak?
The biggest mistakes are dough that is too soft, filling that is too wet, and wrappers rolled too thick. Also avoid overfilling. Seal edges firmly and keep unused dough covered so it doesn’t dry out and crack.
How should I store leftover Aushak and reheat it without ruining the texture?
Store components separately if possible: dumplings, meat sauce, and yogurt sauce. Refrigerate up to 3 days. Reheat dumplings gently by steaming or microwaving with a damp cover, then top with warm sauce and cold yogurt just before serving.
What is the best way to serve Aushak, and can it be made without lamb or beef?
Serve the dumplings topped with yogurt sauce, meat sauce, and a little dried mint or chili oil if you like. For a vegetarian version, skip the meat sauce and finish with spiced tomato, yogurt, and extra herbs.