Everyday Kitchen

Pakistani/Afghan · Dinner

Afghan Aushak

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Afghan Aushak is a Pakistani/Afghan dish. Wash leeks carefully between layers before chopping.

Prep
60 min
Cook
30 min
Total
90 min
Servings
6
Difficulty
Medium
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Afghan Aushak. The photographed topping differs from this vegetarian tomato-and-lentil sauce.
The photographed topping differs from this vegetarian tomato-and-lentil sauce. Representative photograph of Afghan Aushak. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Wrap

Sauce

Yogurt

Boil

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Filling · About 10 min

  1. Cook 600 g leeks, washed and finely chopped, 30 ml neutral oil, ½ tsp salt in its oil 10 minutes; cool. Fill 36 dumpling wrappers, 60 ml water and seal edges.

Sauce · About 15 min

  1. Fry beef and onion in oil from 30 ml neutral oil, 350 g minced beef, 150 g onion, chopped, 400 g passata, 1 tsp cumin, ½ tsp salt 8 minutes; add remaining ingredients and simmer 15 minutes to 71°C / 160°F. Mix 400 g yogurt, 15 g garlic, 1 tsp dried mint.

    Check: The food must be hot through at 71°C / 160°F.

Dumplings · About 7 min

  1. Boil 2500 ml water; simmer dumplings in batches 5–7 minutes. Drain and serve with yogurt and meat sauce.

Tips

  • Wash leeks carefully between layers before chopping.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lentils instead of beef for a vegetarian sauce.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Afghan Aushak one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Afghan Aushak?

Wash leeks carefully between layers before chopping.

What can I substitute in Afghan Aushak?

Use lentils instead of beef for a vegetarian sauce.

Can I prepare Afghan Aushak ahead?

Prepare the measured ingredients for Afghan Aushak one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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