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In search of a more fragrant aushak


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In search of a more fragrant aushak

nooodles | Jun 22, 2006 08:52 PM

Made these Afghan dumplings for the first time today, and really loved them.

I started with a very simple recipe this time, wanting to get the technique down first before spicing things up. The end product was exactly what I thought it would be: simple flavors, interesting combination of textures, and a fun change from what I usually cook.

Now I'm ready for more! What are some herbs and spices people add to an Afghan aushak? From my one restaurant experience, I remember the meat sauce being more complex--greener, if you will (oregano? parsley? a tiny bit of caraway?).

My simple recipe included the following:

Meat Sauce

1/2 pound ground beef
1 finely diced onion
3 cloves of finely diced garlic
1 teaspoon ground coriander
1/2 teaspoon ground mace or nutmeg
1 teaspoon finely diced fresh ginger
3 tablespoons tomato paste
1 cup of water (you might not need it all)

Yogurt Sauce

1 cup Mediterranean style yogurt
1 teaspoon chopped garlic (2-3 cloves)
1/2 teaspoon salt


1 package wonton wrappers (Dynasty or Hong Kong brands are widely available)
2 bunches of green onions, white parts removed and chopped finely
handful cilantro (optional)
1 teaspoon dried chili flakes
1/2 teaspoon salt
1 teaspoon ground black pepper
1 egg, lightly beaten and mixed with a teaspoon of water

Link: http://www.chezpei.com/2006/06/aushak...

Image: http://www.chezpei.com/uploaded_image...

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