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

• 400 gAll-purpose flour (plus 20 g extra for dusting)
• 6 gFine salt (about 1 tsp)
• 210 mlWater (room temperature)
• 15 mlOlive oil (about 1 tbsp)
• 350 gScallions (trimmed; finely sliced (white and green parts))
• 15 gFresh cilantro (finely chopped)
• 1 gGround black pepper (about 1/2 tsp)
• 30 mlNeutral oil (such as sunflower or canola)
• 180 gYellow onion (finely diced)
• 12 gGarlic (about 4 cloves, minced)
• 350 gGround lamb (80–90% lean)
• 30 gTomato paste (about 2 tbsp)
• 400 gCrushed tomatoes (canned)
• 2 gGround coriander (about 1 tsp)
• 1 gGround turmeric (about 1/2 tsp)
• 1 gGround cumin (about 1/2 tsp)
• 2 gDried mint (about 2 tsp)
• 500 gPlain whole-milk yogurt (unsweetened)
• 1 gAleppo pepper (about 1/2 tsp)

Instructions

1. 1

   Make the dough by mixing the flour and salt in a bowl, then add the water and olive oil. Knead for 8–10 minutes until smooth and elastic, then cover and rest for 30 minutes so the gluten relaxes and rolling becomes easier.

2. 2

   Prepare the filling by combining sliced scallions, cilantro, salt, and black pepper in a bowl. Mix thoroughly and let it sit for 10 minutes; this lightly softens the scallions and helps the filling pack neatly without springing open.

3. 3

   Start the tomato-meat sauce by heating the neutral oil in a saucepan over medium heat. Add the onion and cook for 8 minutes until translucent and lightly golden, then stir in the garlic for 30 seconds until fragrant.

4. 4

   Add the ground lamb and cook for 6–8 minutes, breaking it up until no pink remains and the fat begins to render. Stir in tomato paste and cook for 1 minute to caramelize slightly, which deepens the sauce’s sweetness.

5. 5

   Add crushed tomatoes, water, coriander, turmeric, cumin, salt, black pepper, and dried mint. Simmer gently for 20 minutes, stirring occasionally, until thick but spoonable; if it becomes too tight, add 30 ml water at a time to keep it saucy.

6. 6

   Make the yogurt sauce by whisking yogurt, grated garlic, salt, and water until smooth and pourable. Cover and chill for 15 minutes; resting mellows the garlic bite and gives a more balanced, creamy sauce.

7. 7

   Roll and shape the dumplings by dividing the dough into 2 pieces and keeping one covered to prevent drying. Roll the first piece into a thin sheet about 1.5 mm thick, then cut into 8 cm squares; place 12–15 g filling in the center of each square and seal into triangles, pressing out air so they do not burst.

8. 8

   Set shaped dumplings on a floured tray in a single layer and cover with a towel while you repeat with the remaining dough. Check seals as you work and pinch any weak edges firmly; a tight seal is essential for clean, intact dumplings after boiling.

9. 9

   Cook the ashak by bringing a large pot of water to a steady boil and adding 10 g salt to season it. Boil dumplings in batches for 4–5 minutes, stirring gently for the first 20 seconds to prevent sticking, and remove with a slotted spoon when the dough looks slightly translucent and the filling is hot.

10. 10

    Assemble for serving by spreading 120 g yogurt sauce on the bottom of a warm platter, then arranging dumplings in a single layer. Spoon more yogurt over the top, add a generous layer of tomato-meat sauce, and finish with dried mint and Aleppo pepper for the classic Afghan aroma and gentle heat.