Afghani Aushak (Leek Dumplings)
Dinner · Afghan · Ready in 55 min · Serves 2
Delicate pastry dumplings filled with garlicky leeks, topped with spiced yogurt and a fragrant meat sauce. A beloved Afghan iftar favourite that's rich, comforting, and deeply satisfying.
Per serving
- Calories
- 350
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 12 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron35%
- Vitamin D1%
- B1297%
- Zinc39%
- Magnesium21%
- Omega-336%
- Folate19%
- Calcium29%
- Selenium16%
- Potassium22%
- Vitamin C8%
- Riboflavin36%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 8 Filo pastry sheets
- 300 g Leeks (white and light green)
- 4 Garlic cloves
- 3 tbsp Olive oil
- 150 g Ground lamb (or beef)
- 200 ml Plain yogurt
- 1 tsp Ground coriander
- 3 g Salt and black pepper
Method
- 1
Slice 300g leeks into thin rings, discarding dark green tops. Mince 4 garlic cloves. Heat 2 tbsp olive oil in a frying pan and sauté the leeks and garlic for 8 minutes until soft and golden. Season with salt and pepper.
- 2
In another pan, heat 1 tbsp olive oil and brown 150g ground meat for 5 minutes. Stir in 1 tsp ground coriander and cook for 1 minute until fragrant. Season to taste.
- 3
Place 1 filo sheet on a flat surface. Brush lightly with oil. Add 2 tbsp leek mixture in the centre, fold into a triangle, and seal edges. Repeat with remaining sheets.
- 4
Heat remaining oil in a frying pan over medium heat. Fry the folded dumplings for 3 minutes per side until golden and crisp.
- 5
Arrange aushak on a plate. Top with a dollop of yogurt and drizzle the warm meat sauce over top. Serve immediately.
