Afghan Aushak Recipe

Afghan Aushak Recipe Both Afghans and non-Afghans like eating a delicacy called Afghan dumplings. They can be seen at elegant gatherings like wedding dinners. They are time-consuming, but they are worthwhile. Leek-filled dumplings known as aushak are frequently served with meat sauce on the side. Today I created a sauce with a lentil-tomato base that is entirely vegetarian.

I am aware that many people adore the traditional Afghan meat sauce Ashak, but having a good vegetarian recipe in your repertoire gives you more dietary options.

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Even the finest cooks who are pressed for time may struggle with this dish if they attempt to manufacture their own dumpling dough. We no longer make the dough from scratch in our family; instead, we take wonton wrappers to utilize. This makes the recipe for Afghan Ashak more widely available. You are more likely to try and succeed if something is easier.

A typical Afghan yogurt sauce, for which I already have a recipe here, is served with this dish. The yogurt sauce complements a variety of recipes and is convenient to keep in your refrigerator.

INGREDIENTS

• 2 Cups Lentils 
• 3 Large Leeks

For Lentil Sauce

• 2 Large Onion
• 3 Cloves Garlic
• 2 to 3 Tablespoons Tomato Paste
• 2 Teaspoons of Salt
• 1/2 Teaspoon turmeric
• 1 Teaspoon cumin
• 2 Teaspoon chili powder
• 1 Teaspoon ground coriander
• 4 fresh tomatoes
• 2 Cups of water

Spices for Leek Stuffing

• 2 Teaspoon ground cumin
• 1.5 Teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 2 teaspoon of garlic powder
• Salt to taste
• Some cracks of black pepper
• Chili flakes

INSTRUCTIONS

1. Firstly, rinse your lentils.
2. Finely chop your leeks or put them in a food processor that can slice them. Wash and drain them completely, either before or after. Much sand and grit is retained by leeks.
3. You will receive far more leaks than you require as a result. I always take one bag, then freeze the remainder. They can be used to make my bolani recipe or saved for future aushak.
4. Bring lentils to a boil over medium heat, cover, and cook for about 10 minutes.
5. Start preparing the lentil sauce foundation. Add oil to the chopped onion.
6. Include 2 tablespoons of tomato paste, 1 1/2 teaspoons of salt, 1/2 teaspoon of turmeric, 1 teaspoon each of cumin, chili powder, and crushed coriander, and 1 teaspoon of each of the other spices. You don’t want the taste of uncooked tomato paste. 2 garlic cloves a then added. your new tomatoes to the list. Cook lentils on medium-low heat until tender.
7. Add around 2 cups of water once the lentil foundation and tomatoes are tender. The sauce will  loosen using the water. Allow the water to fully blend with the sauce mixture.
   

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8. Take the cut leeks and combine them with all of the spices.
9. Take your wontons and put together your dumplings now. The simplest method is to take them and form a “half-moon,” fill it, wet the sides, fold it over, and crimp the edges with a fork.
10. Boil dumplings for three to four minutes.
11. Use my yogurt sauce as a basis to plate your dish. After placing your dumplings on top of the yogurt, top them with the lentil mixture. For appearance, cover with some green.