Aushak ba Qorma-e Gosht (Leek & Scallion Dumplings with Spiced Beef Sauce)

Aushak ba Qorma-e Gosht (Leek & Scallion Dumplings with Spiced Beef Sauce)

Delicate, pasta-like dumplings filled with a vibrant mixture of leeks and scallions, served with two layers of sauce: a cool, tangy garlic yogurt and a rich, deeply spiced ground beef tomato sauce.

Dietary

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Ingredients

Instructions

  1. For the dumpling filling, thoroughly wash and finely chop the white and light green parts of the leeks. Combine the chopped leeks and scallions in a large bowl. Add 1/2 tablespoon salt and black pepper. Mix well and let sit for 15-20 minutes, allowing the vegetables to release their moisture.
  2. After 15-20 minutes, squeeze out as much liquid as possible from the leek and scallion mixture. This step is crucial for a flavorful, non-soggy filling.
  3. Working with a few wonton wrappers at a time, place 1 teaspoon of the leek filling in the center of each wrapper. Moisten the edges with water. Fold into a half-moon shape, then bring the two ends together and pinch to seal. Place finished dumplings on a lightly floured baking sheet and cover with a damp cloth. Repeat until all filling is used.
  4. Bring a large pot of salted water to a rolling boil. Carefully add the Aushak dumplings in batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes, or until the dumplings float and the wrappers are tender. Remove with a slotted spoon and drain well. Keep warm.
  5. While dumplings are being prepared, make the sauces. For the garlic yogurt sauce, combine plain whole milk yogurt, 2 cloves of minced garlic, 1/2 teaspoon salt, and dried mint in a medium bowl. Whisk until smooth. Refrigerate.
  6. For the spiced beef sauce (Qorma-e Gosht), heat olive oil in a large skillet or pot over medium-high heat. Add ground beef and brown thoroughly, breaking it up with a spoon, about 8-10 minutes. Drain any excess fat.
  7. Add the diced yellow onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir in the remaining 2 cloves of minced garlic and cook for 1 minute until fragrant.
  8. Stir in tomato paste and cook for 2-3 minutes, then add crushed tomatoes, ground coriander, turmeric powder, and remaining 1/2 tablespoon of salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30-40 minutes, stirring occasionally, allowing the flavors to deepen. Add a splash of water if the sauce becomes too thick.
  9. To serve, arrange the warm Aushak dumplings on individual plates or a large serving platter. Spoon a generous amount of the garlic yogurt sauce over the dumplings, then top with a dollop of the spiced beef sauce. Garnish with red pepper flakes and chopped fresh mint leaves, if desired.

Notes

The key to good Aushak is properly draining the leeks and scallions to prevent a watery filling. Afghan cooks often serve aushak with a drizzle of infused oil, such as hot pepper oil, for an extra kick. Fresh homemade wonton wrappers are superior but store-bought work well for convenience.

Nutrition (per serving)