Ashak, by Safia, from Afghanistan


Cuisine: Afghanistan
  • For the dough
  • 1 cup plain flour
  • half tsp salt
  • half cup water
  • For the filling
  • 1 leek
  • 1 tsp salt
  • 1 tsp oil
  • For the bean sauce
  • half cup oil
  • 1 tin kidney beans
  • half tin chopped tomatoes
  • salt
  • For the kashk sauce
  • 3 tbsp kashk (or sour cream)
  • 2 cloves garlic, mashed
  • dried mint
  • black pepper
  • fresh coriander leaves
  1. To make the dough, combine the flour, salt and water. Knead into a soft ball and leave to one side in cling film. To make the filling, slice leek finely, add salt and oil and squeeze it with your hands gently to soften it. Roll out the dough on a floured surface to a thickness of 2-3mm and cut out circles. In the middle of each circle place 1 tbsp of filling. Fold each in half to form half moon shaped parcels and stick the edges together. Sprinkle with flour and leave to one side while you make the bean sauce.  Heat the oil in the pan and add the tomatoes. Simmer for 5 mins. Add the kidney beans and salt before reducing until it forms a sauce. Boil the water in a large pan and slowly place the parcels in one by one. Boil gently for 7 mins then remove from the pan and drain. For the kashk sauce, combine the ingredients.
  2. To serve: Spread 2 tbsp of kashk sauce on a plate, place four parcels on top of the sauce. Drizzle with two spoons of kashk sauce folllowed by two spoons of bean sauce. Decorate with dried mint and black pepper, chopped coriander leaves and serve with lots of flat bread.


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