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Pakistani/Afghan · Dinner

Afghan Aushak

Non-vegMedium

Diet: Non-veg

Afghan Aushak is a Pakistani/Afghan dish. Wash leeks carefully between layers before chopping.

Prep
60 min
Cook
30 min
Total
90 min
Servings
6
Difficulty
Medium
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Afghan Aushak. The photographed topping differs from this vegetarian tomato-and-lentil sauce.
The photographed topping differs from this vegetarian tomato-and-lentil sauce. Representative photograph of Afghan Aushak. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Filling

Wrap

Sauce

Yogurt

Boil

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Filling · About 10 min

  1. Cook 600 g leeks, washed and finely chopped, 30 ml neutral oil, ½ tsp salt in its oil 10 minutes; cool. Fill 36 dumpling wrappers, 60 ml water and seal edges.

Sauce · About 15 min

  1. Fry beef and onion in oil from 30 ml neutral oil, 350 g minced beef, 150 g onion, chopped, 400 g passata, 1 tsp cumin, ½ tsp salt 8 minutes; add remaining ingredients and simmer 15 minutes to 71°C / 160°F. Mix 400 g yogurt, 15 g garlic, 1 tsp dried mint.

    Check: The food must be hot through at 71°C / 160°F.

Dumplings · About 7 min

  1. Boil 2500 ml water; simmer dumplings in batches 5–7 minutes. Drain and serve with yogurt and meat sauce.

Tips

  • Wash leeks carefully between layers before chopping.
  • Judge Afghan Aushak by the texture and doneness signs in its steps. Your pan and heat affect how long Afghan Aushak takes to cook.

Substitutions

  • In Afghan Aushak, replace beef for a vegetarian sauce with lentils.

Storage

  • Get perishable Afghan Aushak into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Afghan Aushak within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Afghan Aushak to 74°C / 165°F, stirring or turning it for even heating. When Afghan Aushak is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Afghan Aushak includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Afghan Aushak becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Afghan Aushak one day ahead. For Afghan Aushak, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Afghan Aushak on the day of serving.

FAQ

What matters most when making Afghan Aushak?

Wash leeks carefully between layers before chopping.

What can I substitute in Afghan Aushak?

In Afghan Aushak, replace beef for a vegetarian sauce with lentils.

Can I prepare Afghan Aushak ahead?

Prepare the measured ingredients for Afghan Aushak one day ahead. For Afghan Aushak, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Afghan Aushak on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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