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Filling ingredients for Ashak:

3 bunches of scallions
1 pound - 450 grams frozen spinach leaves
2 packages of round shape wonton skins
1/4 teaspoon - 1.25 ml. cayenne pepper - vary to taste
1 teaspoon - 5 mI. salt

Meat topping ingredients:

1 pound - 450 grams lean ground lamb or beef
1 medium onion, chopped
1 teaspoon - 5 ml. salt
1/4 cup ( 60 mI. ) cooking oil
1/8 teaspoon -.65 ml. cayenne pepper
1/8 teaspoon - .65 ml. black pepper
1 cup - 240 ml. tomato puree
1/2 teaspoon - 2.5 ml. chopped garlic
1 teaspoon - 5 mI. )coriander powder
1/2 cup - 120 ml. water


Ashak is a popular yet very traditional Afghan dish. In Afghanistan generally, people prepare Ashak with homemade sheet made from bread dough, cut it into round shapes resembling wanton skin. It is used for filling with fresh Gandana or chives. Gandana is not always available in Western super markets, but may be found be found in Asian super markets. Some chefs, mix spinach and scallions together as a substitute and it tastes nearly the same. If using authentic chives, use two pounds (900 grams) of Afghani chive, which is somewhat flat and long compared to American chives. Already made Wonton skins are an excellent substitute for homemade sheet.