Ashak

The team at KISHMISH share their recipe for Ashak - traditional leek and lamb Afghani dumplings
Afghani Ashak by KISHMISH
ITP Images
Afghani Ashak by KISHMISH
April 07, 2019
Level Intermediate
Preparation Time 30-35 minutes
Cooking Time 15-20 minutes
Serves 2-3


PHOTO BY Aasiya Jagadeesh & Efraim Evidor
RECIPE BY KISHMISH
FOOD STYLING BY Lydia Wessels

INGREDIENTS

For the leek filling

2 tbsp spinneysFOOD Sunflower Oil
½ tsp garlic, minced
1 cup leeks, sliced
½ cup spring onions, white part only, sliced
A handful of spinneysFOOD Fresh Coriander, chopped
spinneysFOOD Salt, to taste
spinneysFOOD Black Pepper, to taste

For the meat sauce

2 tbsp oil
300g spinneysFOOD Lamb Mince
½ cup tomatoes, diced
1 tbsp tomato paste
½ tsp garlic, finely chopped
¼ tbsp spinneysFOOD Turmeric Powder
A pinch of spinneysFOOD Black Pepper
A pinch of cayenne powder
A pinch of spinneysFOOD Salt
1/3 cup spinneysFOOD Water
1/8 tsp spinneysFOOD Fine Cinnamon

For the yoghurt sauce

½ cup yoghurt
½ cup labneh
¼ tsp garlic, finely chopped
A pinch of spinneysFOOD Salt

For the dough

1 bag large size pasta shells
Dried mint and chilli flakes, for garnishing

METHOD

  • 1

    To make the leek filling, sauté all ingredients in a frying pan. Season with salt and black pepper. Remove the mixture from the pan, and cool over ice

  • 2

    To make the meat sauce, pan fry the minced lamb in the oil until it’s browned. Add the rest of the ingredients and cook for a further 10 minutes. The mixture should not be dry

  • 3

    To make the yoghurt sauce, whisk all the ingredients together in a medium sized bowl

  • 4

    In a large pot, cook the pasta as per the packet instructions

  • 5

    To serve, coat your desired serving dish with a layer of the yoghurt mixture. Place half of the pasta shells on the plate, loosely fill them with half the leek mixture, followed by half of the meat sauce

  • 6

    Repeat this process again

  • 7

    To finish, add the remaining yogurt mixture and sprinkle with dried mint and chilli powder or flakes (optional)

ALSO TRY

The team from Afghan street and soul food restaurant, KISHMISH, share their recipe for Afghan Shakshuka
Palestinian chef and cookbook author, Joudie Kalla shares her recipe for lamb meatballs in a tamarind and tomato sauce
Zaynab, who grew up in New York and now calls Dubai home, combines her Iraqi heritage and multi-cultural experiences to create mouth-watering fare for her family and friends. Impress your guests this season with her show-stopping dolma!
This warming, hearty dish is a traditional Moroccan favourite and is a delicious option for making use of your leftover lamb. Serve with roasted vegetables or a side of salad