ĀSHAK
4
1,5 Std.
| Ingredients | Crowd |
|---|---|
| Leek | 500g |
| vegan dumpling wrappers | 40 pieces |
| unsweetened soy yogurt | 460 g |
| lemon | 1/2 |
| rapeseed oil | 6 THE |
| onion | 1 |
| veganes minced | 180 g |
| garlic | 4 toes |
| tomato paste | 90 g |
| fresh mint | 10 g |
| fresh coriander | 10 g |
| cumin | 1 TL |
| chili flakes | 1 TL |
| turmeric | 1/2 TL |
| dried peppermint | 1/2 TL |
| salt | to taste |
| pepper | to taste |
"And you? Team Āshak or Team Mantu?"
Āshak are traditional Afghan dumplings filled with leek and typically served with a spiced tomato and minced meat sauce, along with a creamy yogurt-garlic sauce. They are a beloved staple of Afghan cuisine and are often prepared for special occasions and celebrations. Because making Āshak is quite time-consuming, they are usually reserved for holidays or meaningful gatherings.
In Afghan culture, there's a humorous distinction that's widespread within the community: You're either Team Āshak or Team Mantu. This distinction is often used jokingly to emphasize preferences for the two popular dumplings. Mantu are also dumplings, but with a minced meat filling and are traditionally served steamed.
PERSONAL RECOMMENDATION
Preparing and enjoying Āshak together can take hours—and that's exactly what makes it so special. Of course, nothing beats freshly made dough, but if you want to save a little time, you can use ready-made dough sheets, as in this recipe. They're available in many Asian supermarkets. A little cheat code that even many Afghans use—but shhh, that's just between us!
Even with the shortcut, the heart of the Āshak preparation remains the same: It's about spending time together, chopping, folding, laughing, and anticipation. Pure quality time.
PREPARATION
- Prepare the leek: Slice the leek in half lengthwise, rinse thoroughly between the layers, and finely dice. Mix with 1 tsp salt, pepper, and 1 tbsp canola oil. Let sit in a sieve for 10 minutes to allow excess water to drain. Tip: Place a deep plate underneath the sieve to catch the drained liquid.
- Make the yogurt-garlic sauce: Combine soy yogurt with 2 tbsp water, the juice of half a lemon, and 2 finely chopped garlic cloves. Season with salt and whisk until smooth and lump-free. Set aside.
- Prepare the „Korm-e Pāshān“: Heat 3 tbsp canola oil in a pan. Sauté the finely chopped onion and 2 minced garlic cloves for 5 minutes, until golden brown. Add vegan soy mince and tomato paste, and fry briefly. Deglaze with 200 ml water. Season with cumin, chili powder, turmeric, salt, and pepper. Let simmer over medium heat for about 7 minutes until the sauce thickens slightly.
- Fill the dumplings: Gently squeeze the leek mixture to remove excess moisture. Lightly moisten the edges of the dumpling wrappers with water. Place 1 tsp of the leek filling in the center of each wrapper, fold over, and firmly seal the edges. Use a fork to press the edges together to ensure they don’t open while cooking.
- Cook the Āshak: Fill a medium pot with water, bring to a boil, and add 1 tsp salt and 2 tbsp canola oil. Simmer the Āshak in batches for 4–5 minutes, until they float to the surface. Carefully remove with a slotted spoon and let drain briefly in a sieve.
- To serve: Spoon some yogurt-garlic sauce onto a large serving platter or individual plates. Place the first layer of Āshak on top, drizzle with more yogurt-garlic sauce, and spoon the „Korm-e Pāshān“ over them. For the finishing touch, sprinkle with chopped fresh mint and cilantro, dried mint, and a pinch of chili powder if you like.
- Final flourish: Heat a small amount of oil in a pan and pour it over the plated dumplings. The sizzle of hot oil hitting the Āshak? Pure magic. Time to enjoy!