Recipe: Ashak (Leek-Filled Pasta With Meat Sauce) and Vegetarian Ashak

Ashak (Leek-Filled Pasta With Meat Sauce)

1 lb (31/2 cups) all-purpose flour
4 tsp salt
1 egg
2 tbs vegetable oil
l lb washed, finely chopped gandana or leeks (trimmed weight)
1/2 tsp red pepper
16 oz yogurt (chaka)
3 cloves garlic, peeled and crushed
1 tsp vinegar
1 tbs ground mint
FOR THE MEAT SAUCE:
6 tbs vegetable oil
1 - 2 medium onions, finely chopped
l lb minced beef or lamb
1/2 cup tomato juice or water
salt and black pepper

PREPARE THE DOUGH:
Sift the flour and 1 teaspoon of salt into a large mixing bowl, make a well and add the egg and 1 tablespoon of oil. Add 1/2 cup water slowly and knead thoroughly to form a smooth dough. Divide the dough into two balls and cover with a damp cloth for about an hour.

TO PREPARE THE MEAT SAUCE:
Heat the oil in a pan, add the onions and fry, stirring continuously, until they are reddish brown. Add the meat, stir and fry until brown. Mix in the tomato juice and bring to a boil. Add salt and black pepper to taste. Stir well, then lower the heat and simmer until the sauce is thick and oily (1/2 to 1 hour). Afghans like it oily but some of the oil can be spooned off.

Squeeze the gandana or leeks hard to drain, and place in a colander. Add 1 teaspoon of salt and the red pepper. Knead until the leeks begin to soften and then mix in the other tablespoon of oil.

Roll out one ball of the dough on to a lightly floured surface to a thickness of 1/16 inch (no thicker, or the ashak will be tough). Cut out rounds (21/2-inch diameter) with a cutter. Put 1 to 2 teaspoons of the drained leeks on half of the rounds. Use the other half to cover the leeks and seal the edges carefully. Place the prepared ashak on to a well floured sheet or tray. Do not place on top of each other as they will stick together. Repeat with the remaining dough.

Place the yogurt in a bowl and mix in the garlic and 1 teaspoon of salt. Put half of the yogurt on a flat dish in a warm place.

Bring 7 cups water to a boil in a large pan and add the vinegar and 1 teaspoon of salt. Drop in the ashak and boil gently for about 10 minutes, pushing them down carefully with a slotted spoon as they rise to the surface. When cooked, remove with a large slotted spoon or sieve taking care not to break them. Drain thoroughly and place the ashak onto the dish on top of the yogurt. Cover with the remaining yogurt and sprinkle over the mint. Top with a little of the minced meat and serve at once together with a separate bowl of meat.

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ASHAK (VEGETARIAN)
Source: Feed your vegetarian, July 9, 2007
The recipe is adapted from the Classic Afghan Cookbook by Mousa Amiri

FOR THE YOGURT TOPPING:
2 cups plain yogurt
1/2 teaspoon salt (or to taste)
1 clove of garlic, minced
dried mint (for garnish)

Line a strainer with a cheese cloth. Place the yogurt in the cheesecloth and let drain at room temperature for at least 3 hours.

After well drained, place the yogurt into a bowl. Add salt and garlic to the yogurt. Stir well, and put bowl in refrigerator.

Before using, add a little water to the yogurt, if it is too thick, and stir well.

FOR THE DUMPLINGS:
3 bunches of scallions
1 lb frozen chopped spinach
2 packages of round wonton skins
1/4 teaspoon cayenne pepper
1 teaspoon salt

Slice the scallions 1/4 inch thick. Place in a colander and wash. Let drain for 15 minutes.

Sqeeze out all water from the spinach. Combine the scallions and spinach into a mixing bowl. Add the salt and cayenne. Mix well.

Using water as 'glue', brush a little water on the edge of a wonton. Place 1/2 tablespoon of the filling in the center of the wonton. Fold the wonton skin over the filling, and seal the edges, making a half-moon shape. Continue making dumplings until the filling or dumplings are used up. (Most likely the filling will be used up first.)

FOR THE PEAS TOPPING:
1/2 lb dried yellow split peas
1 onion, finely chopped
1 large clove garlic, minced
1/4 cup vegetable oil
1/4 cup tomato sauce
1 tomato seeded, finely chopped
1/2 teaspoon black pepper
1 teaspoon salt
2 cups water

Saute the onion with the oil until lightly browned.

Add the peas, garlic, black pepper and water. Simmer until the peas are tender.

Add the tomato, tomato sauce, and salt. Simmer for 10 more minutes.

ASSEMBLING THE DISH:
Bring a large pot of water to a boil. Add salt and vegetable oil to the water.

Add 10 to 12 dumplings to the water. Let cook for 3 minutes and then remove to a plate.

Top with the peas topping, and then the yogurt topping. Sprinkle the dried mint over the yogurt. Repeat for another plate of dumplings.

Serves 6 to 8 hungry people