About this dish
Ashak are Afghan dumplings filled with leeks or scallions, typically served topped with a seasoned ground meat sauce and a cooling garlic-yogurt sauce, finished with dried mint. They are a beloved and festive dish in Afghan cuisine, often associated with special occasions and family gatherings.
📍 Find the best Ashak near me
AI-powered — Google, TripAdvisor and food blogs
Ingredients
🌾2 cups all-purpose flour, plus extra for dusting
🧂1/2 teaspoon salt (for dough)
💧2/3 cup warm water (approximately)
🌿3 cups leeks or scallions, finely chopped
🫙1/2 teaspoon crushed red pepper flakes
🥩250g (about 9 oz) ground lamb or beef
🧅1 medium onion, finely chopped
🍅2 tablespoons tomato paste
🫙1 teaspoon ground coriander and cumin, combined
🧄3 cloves garlic, minced
🥛1 cup plain full-fat yogurt
🌿1 tablespoon dried mint, for garnish
Method
Serves 41
Make the dough by combining flour and salt, then gradually adding warm water and kneading until smooth and elastic, about 8–10 minutes. Wrap in plastic and rest for at least 30 minutes.2
Prepare the leek filling by combining the finely chopped leeks or scallions with salt and red pepper flakes. Squeeze out any excess moisture with your hands before using.3
Roll the rested dough out thinly on a lightly floured surface and cut into circles roughly 7–8 cm (about 3 inches) in diameter.4
Place a small spoonful of leek filling in the centre of each circle. Fold the dough over into a half-moon shape and press the edges firmly to seal, then bring the two corners together and pinch to form a classic dumpling shape. Repeat with remaining dough and filling.5
Prepare the meat sauce by frying the onion in a little oil until soft, then adding the ground meat and cooking until browned. Stir in the tomato paste, coriander, and cumin, add a splash of water, and simmer on low heat for 10–15 minutes until the sauce is thick and fragrant. Season with salt to taste.6
Mix the garlic yogurt by combining the plain yogurt with the minced garlic and a pinch of salt. Set aside at room temperature.7
Bring a large pot of salted water to a boil and cook the ashak in batches for 5–7 minutes until the dough is tender and cooked through. Remove with a slotted spoon.8
To serve, spread a generous layer of garlic yogurt on a plate, arrange the cooked ashak on top, spoon over the warm meat sauce, and finish with a sprinkle of dried mint.✓ What Makes it Authentic
Ashak is closely associated with Afghan culinary tradition and is particularly well-known in Kabul and among Afghan communities worldwide. Like many Central Asian dumpling dishes, it reflects the broader regional tradition of stuffed dough across the area, but ashak holds a distinct identity within Afghan cooking through its characteristic leek filling and the combination of meat sauce and yogurt topping.
User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
🌍 Food Vlogs
Eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2026 What To Eat · hello@whattoeat.world