Afghan ashak or aushak Afghan dumplings are a special treat. They take a little more preparation but I have some great shortcuts for you.
AFGHAN ASHAK OR AUSHAK AFGHAN DUMPLINGS
By Mirriam Seddiq
INGREDIENTS:
2 Cups Lentils (rinsed) (yellow recommended)
2 –3 Large Leeks
For Lentil Sauce Base
1 Large Onion
2 Cloves Garlic
2 Tablespoons Tomato Paste
1 1/2 Teaspoons of Salt
1/2 Teaspoon turmeric
1 Teaspoon cumin
1 Teaspoon chili powder
1 Teaspoon ground coriander
3–4 fresh tomatoes
2 Cups of water
Spices for Leek Stuffing
1 Teaspoon ground cumin
1 Teaspoon of ground coriander
1/2 teaspoon of turmeric
1 teaspoon of garlic powder
1 teaspoon salt
a few cracks of black pepper
Chili flakes
INSTRUCTIONS:
1. Rinse your lentils.
2. Chop your leeks finely or use a food processor that can slice them thin. Either before or after, wash them and drain them thoroughly. Leeks retain a lot of dirt and sand.
3. This will give you many more leeks than you need. I always take a bag and freeze the rest of them. You can save them for ashak in the future, or use them to make my bolani recipe.
4. Boil lentils on medium and simmer for about 10 minutes covered.
5. Begin on your sauce base for lentils. Chop onion and place in oil.
6. Add 1 1/2 teaspoon salt, 1/2 teaspoon of turmeric, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon ground coriander, and 2 tablespoons of tomato paste. You do not want a raw tomato paste taste. Then add 2 cloves of garlic. Add your fresh tomatoes. Cook on medium until lentils done.
7. After tomatoes get soft and lentil base gets cooked, add about 2 Cups of water. You will use the water to loosen up the sauce. Let the water incorporate into the sauce mixture.
8. Take cut leeks and add all of the spices to them and mix thoroughly.
9. Now take your wontons and assemble your dumplings. The easiest format is to take them and make a “half-moon” and wet the edges after you fill then, fold over, and pinch edges with a fork.
10. Boil dumplings for 3-4 minutes.
11. Plate your dish with my yogurt sauce base. Cover the yogurt with your dumplings and then cover the dumplings with the lentil mixture. Cover with some green for appearance.
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