Afghan · Beef

Ashak

Name: Ashak
Cuisine: Afghan
Ingredients: 32 wrappers, 300 g total Square dumpling wrappers; 500 g Leeks, trimmed; 150 g Spring onions; 30 ml Vegetable oil; 7 g Salt; 2 g Chilli flakes; 400 g Minced beef; 30 g Tomato paste; 300 ml Tomato passata; 3 g Ground coriander; 350 g Plain yogurt; 2 cloves Garlic; 2 g Dried mint; 3.2 litres Water

Servings

Ingredients

Square dumpling wrappers32 wrappers, 300 g total
Leeks, trimmed500 g
Spring onions150 g
Vegetable oil30 ml
Salt7 g
Chilli flakes2 g
Minced beef400 g
Tomato paste30 g
Tomato passata300 ml
Ground coriander3 g
Plain yogurt350 g
Garlic2 cloves
Dried mint2 g
Water3 ¼ litres

Original recipe serves about 4.

Method

1
Finely chop the leeks and spring onions, rinse thoroughly and dry. Heat 15 ml oil in a pan and cook them with half the salt and the chilli flakes for 8 minutes. Cool completely.
2
Heat the remaining oil in a saucepan. Cook the minced beef for 6–8 minutes, breaking it up. Add the tomato paste, passata, ground coriander, remaining salt and 150 ml water; simmer for 15 minutes, until the beef reaches 71°C and the sauce thickens.
3
Divide the leek filling among the wrappers. Moisten the edges using 50 ml water, fold into triangles and press firmly to seal. Bring the remaining 3 litres water to a gentle boil and cook the dumplings in batches for 4–5 minutes until the wrappers are tender.
4
Mix the yogurt with the crushed garlic. Spread half over four plates, add the drained dumplings and spoon over the meat sauce. Finish with the remaining yogurt and dried mint.

Recipe source: TheMealDB