Aushak - Afghan Dumplings with Yogurt and Tomato Sauce

Ingredients

• For the dumplings: For the dumplings:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup chives, finely chopped 1 cup chives, finely chopped
• 1 cup scallions, finely chopped 1 cup scallions, finely chopped
• 1/2 cup cilantro, finely chopped 1/2 cup cilantro, finely chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• For the yogurt and tomato sauce: For the yogurt and tomato sauce:
• 1 cup plain yogurt 1 cup plain yogurt
• 1 cup tomato sauce 1 cup tomato sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 56g, 4g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dumplings. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the chives, scallions, cilantro, ground coriander, ground cumin, salt, and pepper for the dumpling filling.
3. 3.
   Roll out the dough on a floured surface until it is very thin. Cut the dough into small circles using a cookie cutter or a glass.
4. 4.
   Place a small amount of the filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal, creating a half-moon shape.
5. 5.
   Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant. Stir in the tomato sauce, ground cumin, and salt. Simmer for 5 minutes.
7. 7.
   In a separate bowl, whisk the yogurt until smooth. Gradually add the tomato sauce mixture, stirring well to combine.
8. 8.
   Serve the dumplings with the yogurt and tomato sauce, garnished with additional chopped herbs if desired.

Treat your ingredients with care...

• Chives — Make sure to finely chop the chives to ensure even distribution of flavor in the dumpling filling.
• Scallions — Use both the white and green parts of the scallions for a balanced taste.
• Cilantro — Remove any tough stems and use only the leaves for a fresh and vibrant flavor.
• Ground coriander — Toasting the coriander seeds before grinding them will enhance their aroma and flavor.
• Ground cumin — For a more intense flavor, dry roast the cumin seeds before grinding them.

Tips & Tricks

• If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
• To save time, you can prepare the dumplings in advance and freeze them. Just boil them for a few extra minutes when cooking.
• Adjust the amount of garlic and spices in the sauce according to your taste preferences.
• For a spicier version, add a pinch of chili flakes to the tomato sauce.
• Serve Aushak as a main course or as an appetizer for a larger Afghan feast.

Serving advice

Serve Aushak hot, garnished with additional chopped herbs for a pop of freshness. Accompany it with warm Afghan bread or rice for a complete meal.

Presentation advice

Arrange the Aushak dumplings on a platter, drizzle the yogurt and tomato sauce over them, and sprinkle with chopped herbs. The vibrant colors of the dish will make it visually appealing.