Aushak

I decided to finally make Ashak! I've only been talking about it for a year. I just fell in love with it at Sansom Kabob and the owner wasn't kidding with how easy it is to make! However, there is a lot of prep work.

I was a practicing Muslim at the time I was a frequent at Sansom Kabob in Philadelphia. I would spend all holidays at that restaurant and loved celebrating with the owners. I have a lot of beautiful memories.

In 2018 I was diagnosed with Celiac Disease and I am happy to report that Sansom Kabob had a lot of delicious gluten-free Afghani items. At this time, I become a practicing Jew and since both religions are similar, I could still enjoy. I believe in co-existence and having friends from all walks of life. I still celebrated holidays with my friends at the restaurant, and discovered some new gluten-free favourites. Pumpkin rice is delicious!

Of course, after I was diagnosed with Celiac disease, had to learn how to make my favourite dishes gluten-free. When the COVID-19 pandemic hit, I also tried my hand at making Aushak. I'll share both the wheat Aushak recipe and the gluten-free Aushak recipe.

or the yoghurt dressing:

¾ cup coconut yoghurt (or regular yoghurt)

2-3 tablespoon finely chopped fresh mint

2 cloves garlic finely chopped or grated

Salt and pepper to season

For the tomato and garlic sauce:

¼ cup oil

1 cup chopped tomatoes fresh or canned

½ onion finely chopped

1 clove garlic finely chopped or grated

1 teaspoon coriander seeds

¼ - ½ teaspoon cayenne pepper (optional)

¼ teaspoon salt

For the dumplings:

¼ cup oil

3 large leeks finely chopped

5 spring onions (scallions) finely chopped

1 clove garlic finely chopped or grated

Salt and pepper to season

1 pack round dumpling wrappers

For gluten-free: 1 pack of gluten-free dumpling wrappers.

Fresh coriander (cilantro) to garnish

INSTRUCTIONS

For the yoghurt dressing:

Mix together the yoghurt, mint, garlic and salt and pepper to season. Set aside in the fridge until later.

For the tomato and garlic sauce:

Heat oil in a small frypan over medium heat. Add chopped tomato, onion, garlic, coriander seeds, cayenne pepper and salt. If you’re sensitive to spice, add less cayenne pepper or leave it out. Fry, stirring often, for 10-15 minutes until soft, fragrant, and the tomato has lost a lot of its moisture. Set aside until serving time.

For the dumplings:

Heat oil in a large frypan over medium heat. Add chopped leeks, spring onions and garlic. Cook, stirring often, for around 10 minutes, or until the mixture is soft, fragrant and has reduced in size by about half. Season with salt and pepper to taste.

To assemble the dumplings, you will need a small bowl of water and a lined baking tray to arrange them on. Spoon a teaspoon of leek mixture into the centre of a dumpling wrapper. Dip your finger into the water and wet the edges of one half of the wrapper. Fold the wrapper in half to form a semi-circle and pinch around the edges, making sure the dumpling is fully sealed. Set aside on the lined tray and repeat until all dumplings have been filled. At this stage the dumplings can be covered and refrigerated until you’re ready to cook them.

The dumplings can be steamed or simmered to cook. If steaming, arrange the dumplings in one layer in a stainless steel or lined bamboo steamer (not touching, otherwise they’ll stick together). Steam for about 5 minutes, until the wrappers are translucent. If simmering, lower dumplings into simmering vegetable broth or water and simmer for 3-4 minutes, until wrappers are translucent. Repeat in batches until all dumplings are cooked.

To serve, spread a small spoonful of the yoghurt dressing on each plate. Arrange dumplings on top of the yoghurt dressing, then top with a little tomato and garlic sauce, more yoghurt dressing, and fresh coriander to garnish.