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RECIPE: Aushak

March 25, 2012 MAG Leave a Comment

There is something very appealing – at once exotic and familiar – about Aushak, the national dish of Afghanistan. The delicate raviolis of sautéed leeks, the big and comfortable flavors of the meat sauce, and the fresh feeling of the yogurt sauce are a classic case of the sum being greater than the whole of the parts.

Ingredients

For the Aushak:

  • 24 wonton wrapers
  • 2 leeks, finely chopped
  • 1 teaspoon kosher salt
  • 1/3 teaspoon arbol chile flakes
  • 1 tablespoon extra virgin olive oil

For the Meat Sauce:

  • 3 tablespoons of extra virgin olive oil
  • 1 small onion, finely chopped
  • ½ pound ground beef
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • ½ teaspoon diced ginger
  • 1 cup water
  • ½ cup red wine (optional)
  • 2 tablespoon tomato paste
  • fresh green chilis (to taste)
  • salt and pepper to taste
  • 1 teaspoon grated nutmeg

For the Chakah (Yoghurt Sauce):

  • 2 cups yoghurt, drained
  • 2 cloves garlic, finely minced
  • 1 teaspoon kosher salt

For the mint oil:

  • 1 bunch fresh mint
  • ½ cup extra virgin olive oil
  • Dash of salt

Other Ingredients:

  • 8 cups water
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 2-3 teaspoons fresh mint, powdered (or one bunch finely chopped)

1. Prepare the Meat Sauce. Heat the oil in a sauté pan on medium high heat and sauté the onions for a few minutes until they are translucent. Add the ginger, garlic, ground coriander and fresh green chilis and sauté for two minutes (or until the garlic turns translucent). Add the beef and allow to brown. Add the water and wine until it is reduced by half. Add the tomato paste and allow to continue reducing for several minutes. Season with the salt, pepper and nutmeg.

2. Make the Mint Oil. Blanche the mint bunch in boiling water for 15 seconds. Shock in ice water and wring all water from the parsley. Place the mint in the bowl of a food processor and add a dash of salt. With the processor running, add the oil in a slow and steady stream. Place the herb and oil mixture in a bowl and refrigerate until the rest of the dish is completed.

3. Prepare the Aushak Filling. Eliminate all but the white part of the leeks. Split the leeks in half and carefully clean them. When they are cleaned, halve and then finely chop them crosswise. Combine the leeks in a bowl with the salt, chile pepper and oil. Saute them briefly in a pan until they just begin to turn translucent.

4. Assemble the Aushak. Place 1 won ton wrapper on a lightly floured surface, place 1 2 teaspoons of the Aushak filling into the center of the wrapper and brush the edges with water. Fold one corner of the wonton wrapper over the filling to form a triangle, pressing down around the filling carefully to force out any air. Seal the edges and trim the excess dough around the filling. Repeat with the remaining wontons. As they are formed, transfer the assembled aushak to a dry kitchen towel and turn them occasionally to let them dry slightly.

5. Make the Chakah. Combine all of the Chakah ingredients in the bowl of a food processor fitted with a metal blade and pulse briefly to mix. Scrape down the sides of the bowl and pulse again. Set aside.

6. Cook the Aushak. Bring the 8 cups of water to a boil in a large pot and add the salt and oil. Drop in the Aushak and boil for 10 minutes. Remove with a slotted spoon.

7. Assemble the Dish. Strain the mint oil through a fine mesh sieve. Arrange four Aushak on each plate. Ladle the Chakah over the Aushak. Top with the Meat Sauce and drizzle with the mint oil.

Afghanistan, Middle East, Recipes

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