Aushak (آشک) — Afghan Leek Dumplings with Yogurt and Meat Sauce

• 360 gAll-purpose flour (Plus 10 g for dusting)
• 180 mlWater (Room temperature)
• 1Egg
• 6 gSalt (About 1 tsp)
• 15 mlNeutral oil (About 1 tbsp)
• 700 gLeeks (Trimmed and finely sliced (white and light green parts))
• 20 gCilantro (Finely chopped)
• 1 tspBlack pepper
• 1 tspGround coriander
• 0.5 tspGround turmeric
• 200 gOnion (Finely diced)
• 450 gGround beef (85–90% lean)
• 12 gGarlic (Minced (about 4 cloves))
• 30 gTomato paste (About 2 tbsp)
• 400 gCrushed tomatoes
• 0.5 tspGround cumin
• 1 tspPaprika
• 2 tspDried mint
• 600 gGreek yogurt (Plain, 2–5% fat)

Instructions

1. 1

   Make the dough by mixing flour and salt in a bowl until evenly combined. Add the egg, water, and oil, then knead for 8–10 minutes until smooth and elastic; cover and rest for 30 minutes to relax the gluten.

2. 2

   Prepare the leeks by washing sliced leeks in a bowl of cold water, lifting them out so grit stays behind. Drain very well, then mix with cilantro, oil, salt, pepper, coriander, and turmeric until the filling looks glossy and cohesive.

3. 3

   Cook the meat sauce by heating oil in a saucepan over medium heat and sautéing the onion for 6–8 minutes until soft and lightly golden. Add ground beef and cook 6–7 minutes, breaking it up, until no pink remains and the fat begins to sizzle.

4. 4

   Stir in garlic and tomato paste and cook for 60 seconds to bloom the aromatics and caramelize the paste slightly. Add crushed tomatoes, water, salt, pepper, coriander, cumin, and paprika, then simmer gently for 20–25 minutes until thick but spoonable.

5. 5

   Mix the yogurt sauce by whisking yogurt, grated garlic, salt, dried mint, and water until smooth and pourable. Refrigerate it while you shape dumplings so the garlic mellows and the sauce stays cool and bright.

6. 6

   Roll the dough on a lightly floured surface into a thin sheet about 1.5 mm thick, dusting with up to 10 g flour as needed to prevent sticking. Cut into 8 cm squares, keeping the remaining dough covered so it does not dry out.

7. 7

   Fill and seal each dumpling with 12–14 g leek mixture placed in the center of a square. Moisten edges with a few drops of water, fold into a triangle, press out air, then pinch firmly; for extra security, crimp the edge with a fork.

8. 8

   Cook the dumplings by bringing a wide pot of water to a steady boil and adding 10 g salt to season it. Lower heat to a lively simmer, cook dumplings in batches for 4–5 minutes until they float and the wrappers look slightly translucent, then lift out with a slotted spoon.

9. 9

   Assemble Aushak on a warm platter by arranging dumplings in a single layer so they do not stick together. Spoon yogurt sauce over them, then top with the hot meat sauce; finish with 1 tsp dried mint and rest 2 minutes so the sauces settle into the folds.