Afghan Leek Dumplings with Garlic Yogurt and Spiced Meat Sauce

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Ashak is a beloved Afghan dish traditionally served during Nowruz celebrations. Delicate pasta parcels encase a savory leek filling, layered with a cool garlic-yogurt sauce and topped with a warmly spiced ground meat sauce. The contrast of tender dumplings, tangy yogurt, and aromatic meat makes every bite memorable.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 32 gProtein
• 640 mgSodium
• 820 mgPotassium
• 230 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the pasta dough

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1 large egg
• 1/2 teaspoon fine salt
• 1/3 cup (80 ml) warm water, plus more as needed

For the leek filling

• 4 cups (about 5 medium) finely chopped leeks, white and light green parts only
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh dill

For the garlic-yogurt sauce (chaka)

• 2 cups (480 g) plain whole-milk yogurt
• 4 cloves garlic, finely grated
• 1/4 cup chopped fresh mint
• 1/2 teaspoon salt

For the spiced meat sauce (keema)

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb (450 g) ground beef or lamb
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red chili flakes
• 2 medium tomatoes, finely chopped (about 1 1/2 cups)
• 1 tablespoon tomato paste
• 3/4 cup (180 ml) water
• 1 teaspoon salt, plus more to taste

Directions

1. Make the dough: whisk flour and salt in a bowl, make a well, and add the egg and water. Mix with a fork, then turn out and knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. Meanwhile, prepare the filling: heat olive oil in a skillet over medium heat, add the chopped leeks and a pinch of salt, and cook gently for 6-8 minutes until softened but not browned. Stir in dill and pepper, then transfer to a colander and press out excess moisture; let cool completely.
3. Roll the dough on a lightly floured surface into a thin sheet about 1/16 inch (1.5 mm) thick. Cut into 2 1/2-inch squares (about 6 cm) using a knife or pastry wheel, dusting the dough with flour as needed to prevent sticking.
4. Place about 1 heaping teaspoon of the leek filling in the center of each square. Fold the dough over to form a triangle (or bring all four corners to the center to make a small purse) and pinch the edges firmly to seal. Place finished dumplings on a floured tray.
5. Bring a large pot of salted water to a gentle boil. Add the dumplings in batches and cook for 4-5 minutes, until they float and the pasta is tender. Lift out with a slotted spoon and set aside on an oiled plate; repeat with remaining dumplings.
6. While the dumplings cook, make the yogurt sauce: whisk together yogurt, grated garlic, mint, and salt in a bowl. For a thicker sauce, drain the yogurt in cheesecloth for 20 minutes first.
7. Make the meat sauce: heat olive oil in a skillet over medium-high heat and sauté onion for 5 minutes until golden. Add garlic, coriander, cumin, turmeric, and chili flakes; stir for 30 seconds until fragrant. Add the ground meat and brown for 6-8 minutes, breaking it up, then stir in tomatoes, tomato paste, water, and salt. Simmer 12-15 minutes until thickened.
8. To assemble, spread a generous layer of the garlic yogurt on a wide platter, arrange the warm dumplings over it, and spoon the hot meat sauce down the center. Scatter extra fresh mint and a pinch of chili flakes on top, then serve immediately while everything is warm.

Cook’s Notes

• Drain the cooked leeks thoroughly, otherwise excess water can make the dumplings soggy and cause them to burst while boiling.
• Roll the dough as thin as you can manage; thicker dough will be chewy rather than tender and pillowy.
• For a richer, creamier yogurt sauce, strain plain yogurt through cheesecloth for 20-30 minutes to remove whey before seasoning.
• Traditionally eaten by hand, tearing the dumpling and dipping it into both sauces for each bite.
• A pinch of dried coriander or a squeeze of lime stirred into the meat sauce at the end brightens the whole dish.

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