Aushak, also spelled ashak [Pashto/Persian: اَشَک], is an Afghan dish made of pasta dumplings filled with chives, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. A time-consuming meal to prepare, it is usually served on holidays or at special gatherings.
INGREDIENTS
- Qurma Dal Nakhod (Chana Dal)
- Ashak Dough
- Mix Curd (Afghani )
For leek mixture
- Nira Herb (Chinese Leek): 1/2 Bunch
- Extra Virgin Oil: 2 Tablespoons
- Sea Salt: 1/2 Teaspoon
- Coriander Powder: 1 Teaspoon
- Black Pepper: 1 Teaspoon
- Dried Mint: 1 Teaspoon
- Water For Boiling: 6-8 Cups
INSTRUCTIONS
For leek mixture
- Wash and cut the leek.
- Add salt,black pepper, coriander powder and oil to make the leek mixture. Set aside
Making the Ashak
- Make small ball from the dough and flatten to make it thin using rolling pin or pasta machine.
- Now, cut circle shapes out of flattening dough using a cutter.
- Add a little leek mixture in the middle of it and close two sides to make a moon shape. Make sure to seal all around.
- Boil water like you boil for making pasta. OR use a steamer easy and clean to steam the Ashak for 25 minutes.
- After boiling the Ashak in water for 5-7 minutes, add a layer of Mix Curd on a flat plate and place the Ashak in the plate.
- Then add some more Afghani Mix Curd on it, and sprinkle some Qurma Dal Nakhod.
- Finally, finish it with sprinkling some dried mint and cayenne on the top.
- Enjoy!
MAI AND FOOD 