Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Vegetarian Ashak (Afghan Dumplings)

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I’d like to make a disclaimer that this is not an authentic recipe – I am not Afghani, just an afghan-food lover. I hope you guys enjoy my version of this cherished dish!

leeks, scallions, and dill filling

Ashak and mantou are two of my favorite dishes to order at the Afghan restaurant. Not only are these dumplings beautiful in presentation but they are so lovely and comforting to eat – thus making them the perfect centerpiece on your iftar table.

Mantou dumplings are typically filled with ground lamb or beef and topped with a tomato and lentil sauce as well as some extra-virgin olive oil, garlic-yogurt, and dried mint. Ashak are filled with leeks and topped with a tomato-meat sauce. Both are different yet equally delicious!

I wanted to make a vegetarian version for my non-meat eating friends as well as some of us who want to cut down on the red-meat this Ramadan.

Vegetarian sauce: tomato, eggplant, roasted pepper and lentils
Mantou

Instead of ground beef or lamb, I simply added some finely chopped eggplant and roasted bell pepper to the tomato and lentil sauce giving it a sweet and flavorful taste.

For the filling I did a mix of leeks, scallions, and dill but you can do any combination of either.

I also decided to make the dough from scratch but please by all means save yourself the trouble and get yourself a one-dollar pack of wonton wrappers!

A lot of classic Ramadan foods, while delicious, are usually quite heavy. Ashak is a light version that will make your waistline and you happy.

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Vegetarian Ashak

A vegetarian version of the classic Afghan dish Ashak – a dumpling filled with leeks and topped with a tomato-lentil sauce.

Ingredients

  • 20-25 wonton wrappers may also use fresh dough

Dumpling Filling

  • 3 leeks (may add or substitute with scallions)
  • 1/4 cup dill optional, may simply substitute with more leeks/scallions
  • salt to taste
  • pepper to taste
  • 2 1/2 Tbsp extra virgin olive oil

Sauce

  • 2 roma tomatoes
  • 1 cup eggplant (diced)
  • 3/4 cup onion
  • 1 roasted bell pepper optional
  • 2 Tbsp parsley
  • 3-4 garlic cloves
  • 1.5 tsp chana daal
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • salt to taste

Yogurt Sauce

  • 2/3 cup yogurt
  • 1 garlic clove
  • 2 tsp dried mint

Instructions

Dumpling Filling

  1. Wash your leeks, scallions, and dills really well. Add to a food processor and chop until fine.

  2. In a pot or pan, add some extra virgin olive oil. Lightly sautee leek-mixture until soft and transculescent. Make sure to add salt and pepper. Set aside.

Vegetarian Tomato and Lentil Sauce

  1. Soak your channa daal (split pea lentils at least an hour before in some water). Note – if you have forgotten this step or don't have this ingredient, no worries. You can opt to leave it out all together.

  2. Chop up all your veggies- eggplant, tomatoes, garlic, roasted bell pepper.

  3. In a pan, add some olive oil. Sautee you eggplants and onions. Once translucent, add in your chopped tomatoes, lentils, and spices. Season with salt as you go. Add a cup of water, bring to a boil then a low simmer. Garnish with fresh parsley.

Garlic Yogurt Sauce

  1. Finely grate or mince the clove of garlic into the yogurt sauce. Add the dried mint. Combine and set aside.

Assembly

  1. Either using fresh dough or store-bought wonton wrappers, add a small amount of filling to the center of your wrapper. Press the corners together. Seal with water + cornstarch to prevent them from opening.

  2. If using fresh dough – boil and cook like ravioli. If using wonton wrappers, feel free to steam the dumplings until translucent.

  3. In your serving dish, add a layer of yogurt, then your dumplings, then your tomato-lentil sauce, and finally your yogurt sauce. Top with a few tablespoons of extra-virgin olive oil and paprika. Your ashak is ready to serve!