The team at KISHMISH share their recipe for Ashak - traditional leek and lamb Afghani dumplings
Afghani Ashak by KISHMISH
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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


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


  • 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)


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