Afghan aushak: scallion dumplings with meat sauce and yogurt.
I used both leeks and scallions from the garden, wrapping the mixture in store-bought won ton wrappers. Ground lamb, garden tomatoes, and spices for the sauce. I followed a Food52 recipe, which calls for cooking the onions with some red pepper flakes. I noted, however, that Craig Claiborne’s version calls for stuffing the dumplings with a raw mixture.
First time making this dish, we loved it exactly as written. Will make it again, and probably soon – there is ½ package of wonton wrappers left, and at the moment we are long on leeks and scallions.
