Ashak

Ingredients

• 180 g All Purpose Flour
• 2.0833333333333335 tbsp Kosher Salt
• 2.27 l Water
• 2 pcs Leek
• 4 pcs Green Onion
• 1.5 tsp Black Pepper
• 250 g Ground Lamb
• 1 pcs Yellow Onion
• 6 pcs Garlic
• 2 tbsp Tomato Paste
• 1 tsp Ground Coriander
• 0.5 tsp Turmeric
• 2 tbsp Canola Oil
• 250 g Plain Yogurt
• 1 tsp Dried Mint
• 0.25 tsp Red Chili Flakes

Method

1. In a medium bowl, mix {all_purpose_flour} with {kosher_salt}, then pour in {water} and knead until smooth and elastic. Cover and rest so the dough relaxes and rolls thin without springing back.
2. Keep the dough covered at room temperature until supple and easier to shape.
3. In a bowl, combine {leek}, {green_onion}, {black_pepper}, and a pinch of {kosher_salt}. Toss well so the vegetables soften slightly and the filling stays compact inside the dumplings.
4. Heat {canola_oil} in a large skillet over medium-high heat. Add {yellow_onion}, season with {kosher_salt}, and sauté until deep golden and fragrant. Add {garlic} and stir briefly, then add {tomato_paste}, {ground_coriander}, {turmeric}, and {black_pepper}; bloom until darkened and aromatic. Add {ground_lamb}, season again with {kosher_salt}, break it up, and cook until browned. Pour in {water} and simmer until thick, glossy, and spoonable.
5. In a bowl, beat {plain_yogurt} with {garlic}, {kosher_salt}, and a little {water} until smooth, thick, and spoonable. Let it sit so the raw garlic perfumes the yogurt.
6. On a lightly floured surface, roll the rested dough very thin, keeping the sheet even so the dumplings cook at the same rate. Cut into neat squares.
7. Place a small mound of {leek} filling in each square, fold into half moons, and press the edges firmly to seal. Keep the dumplings covered so the dough does not dry out and split in the water.
8. Bring a large pot of salted {water} to a rolling boil over high heat. Drop in the dumplings, stir gently once so they do not stick, and boil until tender and floating.
9. Spread {plain_yogurt} on warm plates, lay the boiled dumplings over it, spoon on the hot lamb sauce, then finish with {dried_mint} and {red_chili_flakes}. Serve at once while the dumplings stay tender and the sauce is hot.