Aushak Recipes

AUSHAK

Steps:

• Make the dumpling filling with the scallions, salt, pepper, red pepper flakes, and garlic, mixing in a bowl.
• Place this filling into wonton wrappers, pressing them into half circles.
• For the meat sauce, sauté onion until golden, then add beef, garlic, coriander, and ginger cooking until meat is cooked through. Stir in water and continue cooking at same heat for 5 minutes, before adding tomato paste and continuing to cook for a further 5 minutes. Season with salt and pepper.
• Finally, blend the yogurt, garlic and salt in a bowl for the yogurt sauce.
• Serve the dumplings covered with the meat sauce and a small amount of yogurt sauce and garnished with mint.

AUSHAK (SCALLION DUMPLINGS)

Steps:

• Cut off white portion of onions and put to another use, such as in salads, if desired. Chop green tops finely; there should be about 2 cups. Put in a bowl.
• Add salt, pepper, garlic powder and oil. Blend well.
• Lay out dumpling skins, one at a time, on a flat surface. Rub perimeter of each with water. Spoon equal portions of scallion mixture in center of each and fold over skins in a half-moon shape. Press to seal.
• Bring about three quarts water to a boil in a kettle and add salt to taste. Add filled dumplings and cook until tender, about 5 minutes. Drain thoroughly.
• Spoon about 1/4 cup of yogurt and garlic sauce over bottom of a serving dish. Cover with a layer of hot dumplings. Spoon remaining yogurt sauce over dumplings. Sprinkle with mint. Spoon hot meat sauce over all and serve immediately.

AUSHAK (AFGHANI GREEN ONION DUMPLINGS)

Steps:

• In a large skillet, melt butter over medium high heat. Add bay leaf, onions, shallot, then garlic. Saute for 3 minutes.
• Add beef to the onion mixture and brown until mostly cooked through and in small pieces. Add coriander paste and ginger, stirring well, and let simmer a few minutes.
• Add water and the tomato paste then reduce to low heat. Keep simmering until ready to plate.
• Put on a large pot of water to cook dumplings. While it is rising to a boil, clean and mince/chiffonade the leeks and green onions. Reserve some green onions for garnish and combine the rest in a bowl with jalapeno, garlic, red pepper flakes, salt and pepper. Mix well.
• Lay out the wonton sheets. Brush a little warm water around edges of each wrapper, portion out a teaspoon of filling per dumpling and then place another wrapper on top of each, excluding as much air as possible as you press tightly to seal. Lay out on a baking sheet.
• Salt water when it has reached the boiling point then gently drop in dumplings. Cook for about 2 minutes each and then remove and drain.
• Spoon a light swirl of sauce in the center of each plate then lay 2 or 3 dumplings on top. Dress with sauce. Season yogurt with salt and pepper. Place a dollop on center of each plate over dumplings. Garnish with green onions and eat.

AUSH (AFGHANI CHILI)

Steps:

• Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.