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Afghan Ashak (Leek-Filled Dumplings with Yogurt)

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Afghan ashak dumplings topped with leek filling, savory ground beef, smooth yogurt sauce, tomato, and dried mint on a broad ceramic platter.
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Ashak is an Afghan dumpling dish built around a bright leek filling and layered toppings. The soft dumplings are balanced by garlicky yogurt, savory beef, tomato, and dried mint.

Cook the leek filling until tender and fragrant, fold the dumplings carefully, then assemble in layers so every bite carries both the creamy sauce and spiced topping.

Keep filled dumplings covered with a damp towel while shaping the rest. This prevents the wrappers from drying and splitting at the edges.

Serving Suggestions

Serve warm as a shared platter with extra yogurt sauce, fresh herbs, and a crisp cucumber salad.

A close serving view of Afghan ashak as yogurt sauce and spiced beef are spooned over hand-folded dumplings, with mint scattered across the surface.

Recipe Notes

Assemble just before serving. Refrigerate cooked dumplings and toppings separately for up to 2 days and rewarm gently.

Afghan ashak dumplings topped with leek filling, savory ground beef, smooth yogurt sauce, tomato, and dried mint on a broad ceramic platter.

Afghan Ashak (Leek-Filled Dumplings with Yogurt)

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Afghan leek-filled dumplings layered with garlicky yogurt, spiced ground beef, tomato, and dried mint.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Afghan
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dumplings
  • 3 cups all-purpose flour plus more for dusting
  • 1 cup warm water
  • 1/2 tsp fine salt
  • 3 large leeks white and light-green parts, finely chopped
  • 1 tbsp neutral oil
  • 1/2 tsp ground coriander
  • 1/2 tsp chili flakes
Beef topping and yogurt sauce
  • 1/2 lb ground beef
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 cup water
  • 1 cup plain whole-milk yogurt
  • 1 clove garlic finely grated
  • 1/2 tsp fine salt
  • 1 tbsp dried mint crumbled

Equipment

  • Large skillet
  • Large pot
  • Mixing bowls
  • Slotted spoon
  • Rolling Pin

Method
 

Prepare the filling and toppings:
  1. Mix the flour, warm water, and salt into a soft dough. Knead for 5 minutes, cover, and rest for 20 minutes.
  2. Heat the oil in a skillet over medium heat. Add the leeks, coriander, chili flakes, and a pinch of salt. Cook for 8 to 10 minutes, until tender and dry. Cool slightly.
  3. Brown the ground beef and onion in a second skillet for 6 to 7 minutes. Add the garlic, tomato paste, cumin, paprika, water, and a pinch of salt. Simmer for 8 minutes, until thickened.
  4. Stir the yogurt, grated garlic, and salt together in a bowl.
Fold, cook, and assemble:
  1. Roll the dough thin and cut into 3-inch (7.5 cm) rounds. Place a teaspoon of leek filling in each, fold into half-moons, and press the edges firmly closed.
  2. Bring a large pot of salted water to a gentle boil. Cook the dumplings in batches for 4 to 5 minutes, until tender and floating. Lift out with a slotted spoon.
  3. Spread yogurt sauce on a platter, arrange the dumplings over it, and spoon on the beef topping. Finish with dried mint and serve warm.

Nutrition

Calories: 590kcalCarbohydrates: 76gProtein: 27gFat: 19gSaturated Fat: 8gCholesterol: 75mgSodium: 920mgFiber: 6gSugar: 10g

Notes

  • Keep the leek filling fairly dry so the dumpling seams stay sealed.
  • A gentle simmer protects the dumplings from bursting in the pot.

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