Delicate dough pillows filled with fresh leeks, scallions, and tender garden herbs, finished with a cool garlic yogurt, a quietly spiced ground beef topping, and a generous dust of dried mint. Springtime, in dumpling form.
"Perfect for gatherings, a green platter that disappears in minutes."
| Calories | 340 |
| Total fat | 12g |
| Saturated fat | 4g |
| Cholesterol | 40mg |
| Sodium | 590mg |
| Total carbohydrate | 44g |
| Dietary fiber | 4g |
| Total sugars | 3g |
| Protein | 16g |
| Calcium | 110mg |
| Iron | 2.5mg |
Aushak is a dish that wants air around it, bright lighting, a lemon nearby, friends pulling chairs in. Let the herbs lead.
Plate alongside lemon wedges and a generous scatter of more fresh herbs. Bright lights, open windows, the room set wide.
Serve smaller portions with poached eggs over the top. The yolk and the yogurt do something quietly magnificent together.
Heat half the tray, save the rest. Eat from a small ceramic bowl with extra mint, the open window, the slower kind of evening.
Aushak is the dish people surprise themselves with. They come in saying they aren't a "leek person," they leave asking for the recipe. It's the rare green platter that disappears before anything else on the table.
Made the way Afghan grandmothers made it, only frozen, only quicker.
Read the journal →Two recipes, with more joining the family soon. The burgundy to your sage, and the next chapter waiting in the wings.
The beef-filled sister to Aushak, seasoned ground beef, garlic yogurt, tomato-lentil topping, dried mint.
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