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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.

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.