Ashak:
Ashak is a very famous and delicious food of Afghanistan. And it is a kind of food which is good for vegetarian people.
Things needed for Ashak are:
1 lb flour
4 teaspoons kosher salt, divided
1 egg
2 tablespoons olive oil
1 lb. finely chopped leeks
1 teaspoon cayenne pepper
16 ounces Greek fat-free yogurt
5 cloves garlic, crushed
1 teaspoon white wine vinegar
1 tablespoon ground coriander
2 tablespoons olive oil
2 onions, finely chopped
1 lb. ground lamb
1/2 cup tomato juice
Kosher salt and black pepper
Instruction about how to make Ashak:
First sift the flour and 1 spoon tea salt into the bowl. Make a well in the center and add egg and 1 tablespoon olive oil, slowly add ½ cup of water then knead thoroughly to form smooth dough. Then keep the dough for half and hour. After that divide the dough into two balls, cover with a damp cloth and let sit for 1 hour. Now make ready the stew for it till 1 hour finishes, heat the 2 tablespoons olive oil in the wok. Add the onions and cook until golden, about 5 minutes then add the meat. Cook until the meat is brown; add the tomato juice, salt and pepper. Bring to a boil, then lower the heat and simmer until the sauce is thick and oily. This should be between half and one hour. Meanwhile, make the filling; combine the leeks, 1 teaspoon salt and the cayenne. Knead until the leeks begin to soften and add tablespoon oil. Roll out one of the dough balls on a lightly floured surface to 1/16" or as close as you can get. (The author warns that thicker dough will be tough; I did not find this to be the case, even though my dough was far from perfectly thin.) Using the pint glass (or biscuit cutter, if you have such a thing), cut rounds of the dough out. Put 1 - 2 teaspoons of the leeks on one half of the round, then fold the other half on top of it and pinch closed.
Repeat until you've used up all the dough. I will advise against re-rolling the scraps more than once; that does make the dough tough. Is your pasta water boiling? Good. Add the vinegar, 1 teaspoon salt and pasta to the pot and boil 8 – 10 minutes, meanwhile, mix the yogurt with the garlic and the last teaspoon of salt. Spread half the yogurt onto the bottom of your serving vessel.
When the ravioli are done, use the slotted spoon to remove them and put them on top of the yogurt, top with the rest of the yogurt and sprinkle with the ground coriander. Use the slotted spoon to evacuate the meat to the top of the yogurt. Serve and enjoy!
