Aushak

Ingredients

• 350 g plain flour, plus extra for rolling
• 180 ml warm water
• 1 tsp salt for the dough
• 400 g gandana, Chinese garlic chives or the green parts of leeks, very finely chopped
• 1 tsp salt for the chives
• 1/2 tsp chilli flakes
• 1 tbsp sunflower oil for the filling
• 400 g minced beef
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato puree
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 200 ml water for the sauce
• 1 tsp salt for the sauce
• 350 g thick yogurt
• 2 garlic cloves, crushed, for the yogurt
• 1/2 tsp salt for the yogurt
• 2 tsp dried mint

Before you cook

• Chop the chives or leek greens very finely and toss them with the teaspoon of salt.
• Leave the salted chives for 10 minutes, then squeeze them hard in a clean cloth to wring out the water, or the dumplings will leak.
• Stir the chilli flakes and the tablespoon of oil through the squeezed chives.
• Whisk the yogurt with the crushed garlic and salt and leave it out of the fridge.

Steps

1. Mix the flour, salt and warm water into a firm dough and knead for 10 minutes until smooth and elastic.
2. Wrap the dough and rest it for 30 minutes.
3. Fry the chopped onion in a dry-ish pan with a little oil over a medium heat for 5 minutes.
4. Add the minced beef and break it up, frying for 8 minutes until it browns rather than steams.
5. Stir in the garlic, coriander, turmeric, cinnamon and tomato puree and cook for 1 minute.
6. Pour in the water, season with salt and simmer for 25 minutes until thick and glossy.
7. Roll the rested dough out to 1 mm thick and cut out 8 cm rounds.
8. Place a teaspoon of the chive filling on each round.
9. Fold each round into a half-moon and press the edge shut firmly, working out any air.
10. Bring a wide pan of salted water to a gentle boil, so the surface rolls but does not thrash.
11. Cook the aushak in batches for 6 minutes, until they float and the dough looks translucent.
12. Lift them out with a slotted spoon and drain them briefly.
13. Spread half the garlic yogurt over a warm platter.
14. Arrange the aushak on the yogurt in one layer.
15. Spoon the hot meat sauce down the middle and drizzle the rest of the yogurt over.
16. Rub the dried mint between your palms over the whole dish and serve at once.