Ashak (آشک) — Afghan Leek Dumplings with Yogurt and Tomato Sauce

• 60round dumpling wrappers (about 9–10 cm / 3.5–4 in rounds)
• 700 gleeks (white and light green parts) (very finely sliced, then finely chopped)
• 150 gscallions (finely chopped)
• 20 gfresh cilantro (finely chopped)
• 10 gfresh dill (finely chopped)
• 10 gkosher salt (about 2 tsp)
• 1 tspground black pepper
• 1 tspground coriander
• 15 mlneutral oil (for lightly sautéing the leeks)
• 30 mlwater (to help the leeks soften)
• 30 mlolive oil
• 200 gyellow onion (finely diced)
• 12 ggarlic (about 4 cloves, minced)
• 350 gground beef (85–90% lean)
• 30 gtomato paste (about 2 tbsp)
• 400 gcrushed tomatoes
• 1 tspground turmeric
• 1 tspground cumin
• 1 tspground paprika
• 4 ggranulated sugar (about 1 tsp, to balance acidity)
• 1 tspdried mint (plus more for garnish)
• 600 gplain whole-milk yogurt

Instructions

1. 1

   Prepare the leeks by slicing them lengthwise and rinsing thoroughly to remove all grit, then chop very finely so the filling packs tightly. Pat the chopped leeks and scallions dry with towels so excess water does not burst the dumplings during boiling.

2. 2

   Make the filling by heating 15 ml oil in a skillet over medium heat, then add the leeks and scallions with 10 g salt and the spices. Add 30 ml water, cover, and cook for 6–8 minutes until softened but not browned, then stir in cilantro and dill and cool completely.

3. 3

   Set up a dumpling station with wrappers, a small bowl of water for sealing, and a tray lightly brushed with 10 ml oil. Keep wrappers covered with a damp towel so they do not dry out while you work.

4. 4

   Fill and seal the dumplings by placing 1 heaped teaspoon (about 10–12 g) of cooled leek mixture in the center of each wrapper. Moisten the edge with water, fold into a half-moon, and press firmly to seal, then crimp the edge to reinforce the seam and place on the oiled tray.

5. 5

   Cook the tomato-meat sauce by warming 30 ml olive oil in a saucepan over medium heat and sautéing the onion for 8–10 minutes until golden. Add 12 g garlic and cook 30 seconds, then add ground beef and cook 6–8 minutes, breaking it up until no pink remains.

6. 6

   Bloom the spices by stirring in tomato paste, turmeric, cumin, paprika, black pepper, salt, sugar, and dried mint for 1 minute. Add crushed tomatoes and 250 ml water, bring to a gentle simmer, and cook 15–20 minutes until thick and spoonable, then keep warm on low.

7. 7

   Mix the garlic yogurt by whisking yogurt with grated garlic, 3 g salt, and 30 ml water until smooth and drizzleable. Let it stand for 10 minutes so the garlic mellows and the flavor becomes rounder.

8. 8

   Boil the dumplings by bringing 3000 ml water to a steady boil and dissolving 12 g salt in the pot. Add dumplings in batches of 12–15, stir gently once to prevent sticking, and simmer 4–5 minutes until the wrappers look slightly translucent and the dumplings float consistently.

9. 9

   Lift dumplings with a slotted spoon and drain well so the sauces do not become watery. Transfer to a warm serving platter in a single layer or shallow mound, keeping batches covered loosely so they stay hot.

10. 10

    Assemble Ashak by spooning a generous layer of garlic yogurt over the dumplings, then topping with the warm tomato-meat sauce. Finish with 1 tsp extra dried mint and a light drizzle of sauce oil from the pan, then serve immediately while the dumplings are tender.