Aushak

(Afghan leek-stuffed ravioli w/ meat sauce)

Serves 6-8

Ingredients:

  • 1 kg Aushak raviolis (see full and quick preparations below)

  • 250 g leeks (washed and finely chopped) [Note: can use 500 g leeks if not using spring onions]

  • 250 g spring onions / scallions (washed and finely chopped) [Note: can eliminate if just using leeks]

  • 2-3 C keema (see page X)

  • 3 C yogurt sauce (see below)

  • 1 T vinegar

  • 2-3 T paprika

  • 1/4 C mint (dry)

  • 2-3 cloves garlic

  • Salt (kosher)

  • 1/2 t red pepper flakes

Yogurt Sauce:

Ingredients:

  • 3 C yogurt (full or medium fat)

  • 2 cloves garlic (finely diced)

  • Salt (to taste)

Preparation:

  1. Mix yogurt, garlic, and ½ T salt in bowl using fork or whisk

  2. Set aside for assembly.

Keema (Afghan mince)*

  • See keema recipe (page X) [Note: You should omit ginger and peas from this preparation as they do not go with Aushak]

Aushak Raviolis

Dough Preparation (Full):

  • 500g all-purpose flour

  • 4 t salt

  • 7g yeast

  • 1 egg

  • 2 T vegetable oil (preferably canola / rape seed)

  • 1/2 C water (tepid)

Dough Preparation:

  1. Mix flour w/ 1 t salt in large mixing bowl

  2. Hill the flour and make a crater / well at the top. 

  3. Add egg and 1 T oil into the crater / well. 

  4. Dissolve yeast into ½ C tepid water.

  5. Add water w/ yeast to flower and press / knead with hands.

  6. Add pinches of flour as needed and work as fazzoletto (2 pushes down with heel of hand, and then 1 push up in an upward motion).

  7. Dough ready when doesn’t stick to hands.

  8. Cut dough into two equal-sized balls

  9. Add flour to tray and rest balls on tray. Cover with plastic and towel and let rest for 4+ hours, covered.

  10. Uncover dough and add pinches of flour to top

  11. Add flour to surface when ready to roll dough.  

  12. Roll first ball to 1/16” (1.5mm) thickness [Note: dough should not be thicker than this as Aushak raviolis will be tough]

  13. Cut out 2.5” (6.5cm) circles from dough. Repeat with remaining dough.

Dough Preparation (Short):

  1. Use wonton wrappers (square or round) instead of making and rolling out the dough. 

  2. Follow directions for Aushak Ravioli Preparation (below).

Aushak Ravioli Filling Preparation:

  1. Squeeze the leeks and spring onions hard to drain any excess water and place in colander. 

  2. Add 1 t salt and ½ t red pepper and kneed into the leeks / spring onion mixture until begins to soften. Add 1 T of oil and kneed a bit more.

Aushak Ravioli Preparation:

  1. Place 1-2 t of drained leek / spring onion mixture onto one half side of the dough circles.

  2. Use the uncovered half side of the dough circles to cover leek / spring onion mixture and seal edges carefully. [Note: You’ll need to use water and flour to help you pinch the wrappers together.]

  3. Place prepared Aushak raviolis onto well-floured tray. [Note: Raviolis should not touch nor be on top of one another as they will stick] 

  4. Repeat until all dough circles are filled and Aushak raviolis are sealed and placed on floured tray(s).

  5. Bring 2 liters of water to a boil. Add vinegar and 1 T salt. Lower heat so that water at rolling boil.

  6. Drop in the Aushak raviolis and push down gently with slotted spoon as they rise to the top.

  7. Boil gently for approximately 10m. 

Assembly:

  1. Use large service tray to layer the yogurt sauce.

  2. Once Aushak raviolis cooked, remove carefully from water with large slotted spoon or sieve. Drain thoroughly, drizzle with some vegetable oil to avoid stinking, and place on yogurt sauce in close lines. 

  3. Once Aushak raviolis lined up, drizzle with additional yogurt sauce, ladle scoops of keema on top and distribute in clumps appropriately, sprinkle with mint and paprika. 

  4. Serve and Enjoy!