Ashak, a beloved Afghan dish of delicate dumplings filled with leeks and herbs. Served with hearty tomato sauce, creamy garlicky yogurt, and a sprinkle of aromatic dried mint. Savor the goodness of Ashak!
Want to make the most amazing Ashak? Follow our process!
Do you hear that? I can hear it. It’s your taste buds. They’re asking, what is there to eat tonight? Oh wait, I know! I need some of that Ashak :p
Get those taste buds ready because honestly, you’re about to enjoy the heart of Afghanistan here with Ashak. This is an absolute staple in Afghan culture. I know we probably have said that a lot in our recipe posts, but this one certainly is true. Each bite gives you the perfect amount of herbs and spices. Each dumpling is delicately crafted and the amount of flavors that go through your taste buds will overwhelm you!
This recipe is a celebration of Afghan culinary tradition and you absolutely must make this for yourself and your family! Your mom and aunts are going to be seriously impressed!
Tips on Making The Best Ashak
Get Those Herbs Finely Chopped: Finely chop the leeks, cilantro and green onions the best you can to keep a nice consistency. Your flavors will evenly distribute and the texture will remain consistent with every bite.
Season The Herbs Well; Don’t be skimping out on those seasonings! Get the herbs fully covered in your preferred seasoning mix or our recommended one! That drizzle of oil will help hold it all together and you’re going to love it!
Tomato Sauce: Let the sauce simmer for a bit after you’re done with it. Let those flavors meld together as long as possible and make that awesome savory sauce that is going to complement your Ashak so much!
Moisten The Edges Adequately: You’ll have to experiment with how to fold your Ashak depending on what type of dough/wraps you use. Moisten the edges just enough but not too much. You’ll get a feel for it. Just have to make sure the edges stick together to avoid them breaking apart while boiling.
Cook Them Just Right!: Boil them for about 5 minutes. You’ll see them cooked through visually but just be cautious not to overcook them so they aren’t mushy whilst also making sure not to undercook either. Keep an eye on them and you’ll be just fine!
Adjust Yogurt Consistency If Wanted: Gradually add water while you’re prepping the yogurt sauce. Just keep stirring and watch until it gets to a nice creamy consistency.
Garnishing: Sprinkle some dried mint over the assembled dish of Ashak before you serve it. The fragrance of the mint couple with the Ashak is just the perfect combo!
Ashak Ingredients
Filling:
- 1 Leek
- 1 bunch Cilantro
- 1 bunch Green Onions
- 2 tbsp No Salt Seasoning Blend
- Salt (to taste)
- 1 tbsp Oil
- Ashak Wraps
Tomato Sauce:
- 3 cups Tomato Sauce
- 1 tbsp Garlic (minced)
- 1 lb Ground Beef
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Turmeric
- 1 tsp Salt
Yogurt Sauce:
- 2 cups Greek Yogurt
- 2 tbsp Garlic (minced)
- 1/4 cup water
- Dried Mint
Directions:
To make Ashak, begin by preparing the flavorful filling. Finely chop leeks, green onions and cilantro.
Add seasonings and a drizzle of oil, mix together and set aside.
Next, prepare the tomato sauce.
Start by browning ground beef with minced garlic.
Then add tomato sauce and seasonings, and let it simmer.
Now, it’s time to fill your wraps. Place a small portion of the filling onto each wrapper, moisten the edges with water, and fold them in half, sealing the edges securely.
Add your dumplings to boiling water and let them cook for about 5 minutes.
Meanwhile, create a creamy yogurt sauce by combining Greek yogurt with minced garlic and a dash of water.
Spread a layer of this yogurt mixture on your plate, followed by your cooked dumplings, more yogurt sauce and your flavorful tomato sauce.
Sprinkle on some dried mint and enjoy your new favorite Afghan dish!
STORAGE RECOMMENDATIONS
REFRIGERATION
Ashak can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
SEPARATION
Store the sauce separately if possible to make sure the Ashak maintains its texture and integrity. Prevent them from getting soggy this way!
FREEZING
Ashak can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
LAYERING
try not to stack the Ashak but if you need to, then place some parchment paper between the layers to prevent it from sticking.
REHEATING
Use a microwave if you need to but we recommend you use the steamer again to gently reheat the Ashak.
FREQUENTLY ASKED QUESTIONS
Definitely. We did that here! Ashak wraps make this a bit easier and much more convenient for sure. Make sure the wrappers are suitable for boiling and follow the same cooking instructions we laid out.
This is the perfect recipe for that! Get your family together and have them all make it together. You can prep this ahead of time and store it in the refrigerator. Make sure to store them separately for best results.
Adjust the seasonings to your liking. This is all personal preference. We shared our favorite and if you choose to make it differently, please comment and give us feedback 🙂
You can gently reheat them in the microwave or the stove. I recommend adding a splash of water to the sauces to get them creamy again.
You can freeze them in freezer safe containers for up to 2 months. We recommend consuming them as soon as possible though because it can definitely get weird after a while and won’t be as tasty.
That is way too hard to answer. I want both!!
Here are some of our Go-To Recipes to pair with this white rice or just eat by itself
Kabuli Palaw, Afghan Brown Rice
Love Our Ashak? Give Us Feedback!
If you make our Ashak, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Ashak: An Afghan Dumpling
Ingredients
Filling
- 1 Leek
- 1 bunch Cilantro
- 1 bunch Green Onions
- 2 tbsp No Salt Seasoning Blend Mrs. Dash (Dash Seasonings)
- Salt to taste
- 1 tbsp Oil
- Ashak Wraps
Tomato Sauce
- 3 cups Tomato Sauce
- 1 tbsp Garlic, minced
- 1 lb Ground Beef
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Salt
Yogurt Sauce
- 2 cups Greek Yogurt
- 2 tbsp Garlic, minced
- 1/4 cup Water
- Dried Mint
Instructions
- Finely chop leeks, green onions and cilantro.
- Add seasonings and a drizzle of oil, mix together and set aside.
- Next, prepare the tomato sauce.
- Start by browning ground beef with minced garlic.
- Then add tomato sauce and seasonings, and let it simmer.
- Now, it’s time to fill your wraps. Place a small portion of the filling onto each wrapper, moisten the edges with water, and fold them in half, sealing the edges securely.
- Add your dumplings to boiling water and let them cook for about 5 minutes.
- Meanwhile, create a creamy yogurt sauce by combining Greek yogurt with minced garlic and a dash of water.
- Spread a layer of this yogurt mixture on your plate, followed by your cooked dumplings, more yogurt sauce and your flavorful tomato sauce.
- Sprinkle on some dried mint and enjoy your new favorite Afghan dish!
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