Afghan Dumplings with Lamb Kofta and Yogurt Sauce

By • April 5, 2011 • 67 Comments

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Author Notes: This is a recipe from Afghan Cooking Unveiled, the blog I write along with Humaira Ghilzai. It comes from Humaira's mother, Jeja. Traditionally Aushak is made in community: families gather and assemble the dumplings. Then, everyone sits down to a delicious meal together. This dumpling is traditionally filled with something called gandana, which is in the onion family. Since gandana is hard to find, we use scallions instead. - Katie MorfordKatie Sullivan Morford

Food52 Review: This Afghan dish (known as aushak) is destined to become our new favorite comfort food. Much like a meaty ravioli, deconstructed, the filling components are divided and their flavors concentrated -- the wonton wrapper is filled with a sharp, peppery scallion paste, and warmly spiced tomato lamb sauce is strewn across the top. A cooling yogurt sauce tempers the kick and pulls it all together. The most magical part? All of these pieces come together swiftly, especially if you can round up a helper or two for dumpling assembly. - A&MA&M

Makes 25 dumplings

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground lamb
  • 1 cup tomato sauce
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground coriander
  • 3 teaspoons Kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 1 pound scallions, washed
  • 1/2 teaspoon red pepper flakes
  • 1 package won ton wrappers
  • 1 teaspoon white vinegar
  • 1 cup plain, whole milk yogurt
  • 1/2 teaspoon dried, ground garlic
  • 1 tablespoon dried mint
  1. In a large pan, saute the chopped onion over medium heat in 3 tablespoons of the olive oil until tender and translucent. Add the garlic and sauté another minute. Add the lamb and sauté until cooked through, breaking it up like finely minced taco meat. Add the tomato sauce, 1 1/2 teaspoons of the salt, the paprika, coriander and black pepper. Cook over low heat, stirring regularly for 20 minutes. Set aside.
  2. While the meat is cooking, trim the root off the scallions and finely chop, using the entire onion (both white and dark green parts). A food processor is useful here. Heat the remaining tablespoon of olive oil in a sauté pan over medium heat and add the green onions, 1 teaspoon of the salt, and the crushed red pepper. Turn heat to low and sauté until tender, 10 minutes. Set aside.
  3. To assemble the dumplings, fill a small bowl with water and put it at your work station. Set a won ton wrapper on your work surface and dip your finger into the water. Moisten the edges along two connecting sides of the wrapper. The water will serve as glue for the dumpling. Put about a teaspoon of sauteed green onions in the center of the wrapper. Fold the dough in half over the green onion in the shape of a triangle. Use the tip of your finger to firmly press the edges of the dough together to form a tight seal. Next, lift the two longest points of the triangle and press them together, creating a little circle over the dumpling. It will look like a fancy napkin fold.
  4. While you are assembling the dumplings, bring a large pot of water to a gentle boil. Add the vinegar. Once all of the dumplings are done, immerse them in the water and boil according to directions on the won ton package (about 4 minutes).
  5. While the dumplings are boiling ,quickly make the yogurt sauce. Stir together the yogurt with the garlic and the remaining ½ teaspoon of salt.
  6. Gingerly scoop the cooked dumplings out of the water with a slotted spoon, a few at a time, and arrange on a large platter. Spoon the yogurt over the dumplings and the ground meat on top of that. Sprinkle with dried mint and serve immediately.
Jump to Comments (67)

Tags: Afghan, Afghan, dumplings

Comments (67) Questions (2)

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Dinosaur_hands

10 months ago procrastibaker

No wonton wrappers at my local grocery store, so I used fresh sheets of pasta, and the dumplings turned out beautifully. The kofta was a little paprika-heavy for my tastes, so I added about a teaspoon of cumin, and another .5 teaspoon of coriander, which rounded it out nicely. Loved how it tasted once it was all assembled, although bites of the dumpling on its own are quite bitter, so make sure you have a good kofta and yogurt to dumpling ratio. Next time I would probably use fresh mint, to brighten up the finished dish, or perhaps go with a 50-50 yogurt and sour cream mix, to set off the lovely, spicy taste of the lamb. The whole thing came together quite quickly, and with two people working together in the kitchen, could easily be a weeknight dinner. We both thought it was delicious, and will be adding it to the regular rotation. Thanks so much, Katie and Humaira!

Beach

12 months ago Fancy and Casual

This was absolutely delicious!!

Made this with beef instead of lamb since it was local-- and substituted fresh sheets of lasagna noodles for the dumplings (made about 6 large raviolos. Also added chopped mint into the yogurt sauce. Will definitely be remaking this over the winter, was almost like a delicious deconstructed lasagna without all the work!

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about 1 year ago Victoria

I will be using labne for sure here!

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over 1 year ago hghilzai

You can definitely make the meat sauce and the yogurt at least one or two days ahead of the time. As for the dumplings, you may stuff them and freeze or refrigerate until you are ready to boil. I suggest if you are making the dumplings more than one day ahead of time that you freeze it. I hope this helps. - Humaira (www.afghancooking.net)

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over 1 year ago hchambers86

Are there components of this that can be made ahead? I'd like to make it for a surprise birthday dinner but want to make sure that I have the timing right!
Thanks!

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over 1 year ago PaulaE

I have made this dish at least 10 times now, and every single friend I've served it to has asked for the recipe. It's a real stand-out and a permanent part of my go-to repertoire. Thank you, Katie and Humaira. I've started visiting your wonderful blog for more Afghan ideas.

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over 1 year ago hghilzai

You are very welcome and thank you for making our recipe - Humaira

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over 1 year ago hghilzai

I want to thank all the fabulous Food52 cooks for trying our recipe and your wonderful comments - Humaira (www.afghancooking.net)

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over 1 year ago za'atar

I've made this recipe 5 times since discovering it a month ago. So delicious! As easy as spaghetti with meat sauce, but with a new flavor profile that spices things up. Yum.

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almost 2 years ago Nazmul Hussain

The actual name of this Afghan dish is Mantu ( most commonly made with minced beef). The vegetable (leek) dumplings are called Aushak.

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over 1 year ago hghilzai

You are right, Mantu usually has minced beef inside the dumpling and a yogurt sauce as a topping. The dish featured in this book has sautéed leeks with minced beef sauce & yogurt. Aushak is the correct name as noted in the book. I submitted this recipe from my blog www.afghancooking.net.

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over 2 years ago PaulaE

This is a new family favorite. The only variation I've used, and it's amazing, is to substitute fresh mint for dried. I mince up a big handful of the fragrant herb and mix it into the yogurt with the garlic. This adds to the fresh, bold taste of the dish.

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about 3 years ago AllisonGG

Just made these this weekend, and they were amazing! My 1-year old was thrilled with the dumplings, while my husband liked the lamb the best. Thanks for a great recipe.

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about 3 years ago mboerner

Question: What is meant by "tomato sauce"?

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over 1 year ago hghilzai

I used an organic canned tomato sauce which you can purchase at any grocery store. Tomato sauce is usually made with a puree of tomatoes with savory vegetables and other seasonings.

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about 3 years ago mboerner

A problem: Whatr is meant by "tomato sauce"?

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about 3 years ago mboerner

A problem: Whatr is meant by "tomato sauce"?

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about 3 years ago rs1139

i made this this past week and am IN LOVE. we did a homemade tomato sauce and made it extra spicy... mmm! we also used greek yogurt, which i think gave it extra mph.

Melissa_mitchell

about 3 years ago MTMitchell

We made this last night, and it was fantastic. It was a huge hit with my husband, who is usually a pretty "selective" eater, and I also really enjoyed it. The green onion filling was a tiny bit too strong for my liking (again, though, my husband thought it was perfect), so I might cut it with something next time, but definitely a keeper. Thanks!

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about 3 years ago mzmecz

For sygyzy, the Helmand in Chicago serves "leak dumplings" (my favorite dish in the whole city) and they are mild and sweet. You might try leaks in place of scallions or half and half.

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about 3 years ago golgappa

This is one of my favorite dishes that my Afghan sister-in-law makes except that she stuffs the dumplings with the meat and then just garnishes with the yogurt-sour cream garlic sauce….yummy!

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over 1 year ago hghilzai

The dish your sister in-law makes is called Mantoo, it is another type of Afghan dumpling and also one of my favorite. I will post a Mantoo recipe on my blog (www.afghancooking.net) so you all can try it.;

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over 3 years ago student epicure

made this for sunday dinner -- delicious!!!

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over 3 years ago ellent124

Can't wait to try! I used to order this all the time at an Afghan restaurant that was on M Street in Gorgetown in the late '70s. I found a recipe, but it wasn't quite the same--maybe this will do the trick!