View on phone
Aushak - Afghan Dumplings
1 hr + 30 min
Main
Side
Freezer-friendly
aushak
Total
1 hr + 30 minPrep
1 hrCook
30 minContains
gluten
Swap out
soy
Free from
peanut
tree nut
sesame
Ingredients
Aushak filling
-
2medium leeks†
-
1 Tbsp (15 mL)vegetable oil
-
2 tsp (12 g)salt
-
12stalks green onion, thinly sliced†
-
1 tsp (3 g)chili powder
-
¼ tspground black pepper
-
40vegan round dumpling wrappers
Garlic yogurt sauce
-
2 cups (480 mL)unsweetened soy yogurt
-
2garlic cloves, crushed
-
1 tsp (1 g)dried mint leaves (optional)
-
½ tspsalt
Gheymeh (tomato 'meat') sauce
-
¼ cup (60 mL)vegetable oil
-
1medium yellow onion, chopped
-
2garlic cloves, minced (optional)
-
1green chili pepper, seeds removed, minced
-
2 tsp (4 g)ground coriander
-
2 tsp (5 g)paprika powder
-
1 tsp (6 g)salt
-
½ tspground black pepper
-
1½ cups (170 g)veggie ground†
-
1 cup (240 mL)water
-
¼ cup (66 g)tomato paste
Optional garnishes
-
fresh cilantro
-
fresh mint leaves
-
dried mint leaves
Directions
- Slice the leeks in half lengthwise and wash in between the layers. Very thinly slice the white and light green portions of the leeks. The thinner you can slice this the better.
- In a large strainer over a bowl, combine the leeks, oil, and salt. Mix together using your hands, massaging to ensure the leeks are well coated. Allow the mixture to sit for 5 minutes to soften.
- Using your hands, squeeze the mixture to strain any excess liquid, and then add the green onions, chili powder, and pepper over top the leeks. Mix and set aside.
- To make the yogurt sauce, combine the yogurt, garlic, mint, and salt in a bowl. Set aside.
- To make the gheymeh, heat the oil in a large pan on medium-high heat. Cook the onions until golden, about 5 minutes.
- Add the garlic, chili pepper, coriander, paprika, salt, and pepper and stir for 1 minute to toast.
- Add the veggie ground, water, and tomato paste. Mix and cook until heated through, about 4 - 5 minutes. Remove from heat, and keep covered with a lid.
- To make the aushak, take a wrapper, place 1 Tbsp of filling in the center. Wet the edges with some water and fold the wrapper in half, over the filling.
- Use your fingers to press out any extra air from the filling pocket and firmly pinch the edges to ensure the aushak is well sealed*.
- Bring a large pot of water to a boil. Add 1 - 2 Tbsp oil to the water to help keep the aushak from sticking to each other. Working in batches, gently drop about 10 aushak in the water but don't overcrowd the pot. Cook for 4 - 5 minutes.
- Scoop out the cooked aushak and place in a lightly greased colander. Bring the pot of water back to a boil, and continue to cook the remaining aushak.
- To serve, smear a couple of spoonfuls of yogurt on a few serving dishes. Place 1 - 2 layers of the cooked aushak on top.
- Cover the aushak with some more yogurt and gheymeh. Continue this process over several serving dishes.
- Garnish with fresh mint or cilantro, and enjoy!
Notes
- †Approximately 5 cups of chopped leeks.
- †Approximately 2 cups of sliced green onion per 12 stalks.
- †This plant-based product has a dry texture and resembles already-cooked ground meat.
- * Make-ahead: the aushak can be made ahead of time and frozen in a single layer on a parchment-lined plate. When frozen, transferred to an airtight container and keep in the freezer until ready to use.
Storage
- This dish is best enjoyed immediately.
- Store leftovers in an airtight container in the fridge for up to 2 days, although best to store each component of the dish separately if possible.
- Frozen aushak can be stored in the freezer for up to 2 months. When ready to enjoy, cook in boiling water as outlined in the directions.
Print
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 12%
• vegan round dumpling wrapper
Proteins 31%
• unsweetened soy yogurt
• veggie ground
Fruits & Veggies 57%
• medium leek
• stalk green onion
• garlic clove
• medium yellow onion
• garlic clove
• green chili pepper
• tomato paste
Calcium
• unsweetened soy yogurt
Fat
• vegetable oil
• vegetable oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Show nutrition info
Leave a comment
Me and my husband just made and ate this together - it was fun to make and DELICIOUS 😍
However we weren't sure how we were supposed to eat it 🤔 I used fork and spook, my husband used chopsticks and spoon...how is it eaten traditionally?
This was so delicious! We have had Aushak at Afghani restaurants and loved it, so was inspired to try to make myself. I have one child who doesn't love leeks and scallions, so I filled half of the dumplings with pureed butternut squash. Both were delicious, and the gheymeh and yogurt sauce were perfect. I look forward to trying more recipes on your site. Thank you!
Dumplings really are the best - from empanadas to pierogis to mandu! Every culture seems to have one and for someone who’s a generally anxious person, I find the act of doing nothing but folding 40 dumplings extremely calming. That being said, these weren’t my favorite in terms of flavor.
Very tasty! I grew up eating somewhat similar food to this dish, but the coriander spin on it was totally new to me and very delicious! I love how healthy and filling and wholesome this is, and I’m glad I was able to try food from Afghanistan. 😊 My boyfriend and his mum loved the dish as well!
It was my first time making dumplings though (I used wonton wrappers), and now I know that there is an art to making them lol. I thought I did a good job ‘pinching’ the ends, yet half of them still fell apart in the water D: I believe I overfilled them. Still tasted amazing, but the suspect dumplings didn’t help me on the presentation side of things haha!
Very delishious! We took less leek and green onion and still got too much of the filling so I guess it depends on the sizes.
SOOOOO GOOD I’m making them again next weekend. I could literally eat these daily. It’s unlike anything I’ve ever tasted before. Heaven sent 😍🤤
Hi, PUL, this looks absolutely incredible! I really want to try it, but wanted to ask if it is possible to use rice paper wrappers instead of the dumpling wrappers? I know that the texture and taste won't be the same, but wanted to know if it is possible. Thank you!
i just made this and it was genuinely one of the best PUL recipe i’ve ever made. SOOO GOOOD
Lovely and easy dish to make in smaller or larger quantities. Thank you!
[3,5⭐️]
First of all, I would love to see more Afghan recipes. This one wasn't my favourite, I didn't really like the dumpling filling, but the sauce was amazing!!
Those are so yummy. 😻
Delicious!
A silly question- what can I replace coriander with ? I don’t like it, esp in big amounts, but I’d really like to taste the afghan food, your childhood tastes ! and I didn’t try anything afghan from you, despite loving you continuously for the years ..😱
Out first intro to Afghan food and this is truly amazing! It is what we make when we want the ultimate dinner. Will make again and again and again! Thank you Sadia. More Afghan dishes please!
I did it, and I am not a pro, just dabbling with cooking recently, and I'm 74. I grew up in Poland, but that dish is amazingly good. I'm a vegan and I did the whole recipe exactly as you suggested and it came out perfect!!!
Although in Warsaw they don't have pre-made dumpling dough, so I have followed some Polish lady blogger's recipe, substituting the egg with vEgg by Fermented Foods and it was the best dough ever.
Thank you very much for this recipe. This is the first time I ate Afgan food and it looks like it is going to be my favorite! I watched all the other recipes you had on this blog and am going to try all of them. I liked them all. BTW, this Aushak dish, my wife, who is an omni, loved it, too! Amazing.
Takes a bit to make (be sure to search for wonton wrappers if you can’t find dumpling wrappers), but is probably the best thing I’ve ever eaten!
I made this last night using Beyond Beef burger for the meat portion and Forager Sour Cream for the yogurt portion. It took me a long time to prepare it and we didn't eat until midnight. This was my first attempt at dumplings, and this recipe blew my husband and me out of the water. It was delicious. Thank you. If every recipe on your site is at least half as good as this one, your readers are in for a treat.
I made this recipe and I was blown away at how delicious it was. I’ll definitely be making again.
Tasted amazing! I’m not vegan, so I substituted with ground beef and Greek yogurt and my husband and I loved it!
Amazing flavors. Thank you for sharing!
I see no amount of meat. Help.
Very tasty a fun activity to do with friends. The Gheymeh is the best!
Unbelievably delicious! Thank you!
This looks absolutely delicious! I’m hosting a dinner party for five and I’m making these and the Afghan salata to go with. Do you think I need to double the recipe or will it be enough for five as a main course?
So delicious 🤤!!!!!! I will definitely make this again!!!!
What a flavourful dish! Thanks so much for this wonderful recipe. I used dehydrated soy instead of the soy veggie ground and it was so yummy 😋
I was really interested in making this dish after seeing the video on YouTube! It's my first try at making an Afghan dish at home, and it was a big hit! I'm Chinese, so I conveniently already had dumpling wrappers in my freezer =) At first I was afraid of the green chilies being too spicy, but since the recipe calls for removing the seeds, I think I can add more chilies for added depth of flavor next time! What I did differently was use ground beef instead of the vegan alternative. Also, I was afraid I didn't have enough wrappers, so I actually cooked the leek before stuffing it so that it wouldn't use as much space...I think the texture would've turned out differently if I hadn't cooked it beforehand! Will try that next time! Thank you!
These are delicious! They are time consuming but worth it; I will definitely make them again. Don't do without the yogurt sauce and gheymeh; they really make the dish. Hopefully I will be faster the next time.
delicious! I had these for the first time at an Afghani restaurant in Germany, and haven't forgotten them. I think these were even better!
Made the wrappers by hand, rolled down to 5 with the pasta maker (6 was a little too fragile).
It takes a while to wrap the dumplings, but it isn’t difficult. I’ve made this several times now and the whole family loves it!
Yes please. I followed this recipe to a t since it's my first afghani dish I'm making myself. It was a flavorBOMB. I'm so glad you guys shared this one. For someone like me, who isn't that fast in the kitchen, it took me some time, but when it's done: you will enjoy it to the fullest!
this is my first time trying to cook an afghani dish and it was absolutely delicious! thank you for introducing me to this delightful cuisine and i hope you do more videos showcasing the food you ate growing up!
Made this and 2 other dishes from the same video. Wanted to try Afghani food and it's super tasty and kinda similar to foods I am used to as an Indian. It's just perfect and didn't take over 2 hours to make all the dishes. I am still a kid so I don't have any income but I watch the video everyday, hopefully it adds to something. Thank you for everything you do!
This was amazing husband and children loved it! Took a long time to make but helps to have children helping assemble dumplings.
Could not for the life of me find chili peppers In my town however green peppers tasted amazing and are a better solution as I was feeding it to my children
Made this for thanksgiving and definitely took wayyyyy longer than expected but was so worth it. I’m the only vegan in our family and it was one of the first leftovers we ran out of. Also didn’t help that I made the wrappers by hand. So tip to everyone else, search for “wonton wrappers” instead of “dumpling wrappers,” as they probably won’t have the latter. If you have the time though it’s definitely worth it!
Delicious! The Gheymeh is soooo good- so thankful to be introduced to Afghan cuisine. The lightness of the onion dumpling along with the mint and the yogurt sauce make this a rather refreshing "meat" sauce dish. Also this did definitely freeze well and reheat well, which I always appreciate.
I was in a big city so I found some round dumpling. I did a big afghan meal with this and bolani. It's really good ! I can't wait to share it this summer with my familly. The association of ground "meat", dumpling and yogurt is perfect. It was hard to serve in a plate :P but anyway
These are so delicious and both a great crowd-pleaser and a treat for a quiet night in. Thanks for sharing!
This was so, so good. I used impossible burger for the beef substitute. I only had about 3/4 cup green onions, so I’ll prepare for that next time. And there will definitely be a next time! Thank you for the beautiful recipe ♥️
Thanks for sharing this great recipe! You have made it really accessible to try. I have made it three times already and it was so tasty each time. And it looks so pretty all plated up!
I am now even starting to put my own spin on it with the gheymeh sauce: I use yellow split peas instead of veggie ground and add a can of chopped tomatoes and it is really tasty!
And of course, my one Afghan friend was very excited when I told her I was making aushak! :) Many years ago when I still ate meat we made mantu totally from scratch (even the dough!) with her whole family. That is a great memory.
Addictively delicious! Fun to make, too, esp with many hands. Freezes beautifully. Grateful to Mum for sharing, as well as to Sadia for always nourishing our whole selves. 🙏
My sister and I made Aushak from scratch, because we couldn't find the dumpling dough in our local Asian food store. It took us a while to knead it, roll the dough so thin, but all the work was definitely worth it! Aushak was super delicious, I am glad we made the dish! Thanks a lot for all these great recipes!
Many greetings from Belgrade
This is so flavorful and delicious! My family said it's their favorite meal I've made them. Next time I will have to double the dumplings so I can freeze some.
I am a non vegan but with vegans in the house try to cook for everyone and this recipe was amazing and very impressive. When making again i would definitely make double or even triple of the dumplings to have some on hand in the freezer. Pick up limes your recipes will have me vegan in no time.
I made aushak, banjan, and bolani with green chutney with my family on New Year's Eve this year. Everything was beyond delicious and it was so fun to cook our Afghan feast together! It may become a New Year's tradition :) Thank you soooo much for sharing these recipes!
Also I substituted the veggie ground for tempeh - it worked really well!
Made this for my extended family and they loved it. I didn’t tell them it was vegan and they couldn’t tell at all. Will absolutely make again. I live that it feels hearty and indulgent but doesn’t feel heavy or gross afterward.
Made this for me and my boyfriend just now, with homemade dumpling wrappers. It was amazing, my boyfriend said it's one of his favourite things I've made for him!
I already made this twice - it's absolutely amazing. Thank you for sharing this precious recipe!!!
As I couldn't find the right wrappers, I used a dough for swabian dumplings (it's a bit like noodle dough I guess) and cut out little circles -> wrappers :) Worked perfectely and tasted delicious.
I made the aushak today for a family dinner. It was so delicious and my family really loved it. I was very curious what it would taste like, I had no idea how it's supposed to taste😬 We all loved it and I thought I would let you know. I'm a long time viewer but never commented before. Thank you so much for your lovely content!
I loved the recipe… I made it for my boyfriend for our third anniversary… it took me a lot of time because I made the dough myself but it was absolutely worth it… I’ll definitely make it again!
This was an amazing dish, I’m even repeating it for New Year’s Eve.
Made this as part of christmas dinner. Everyone in the family loved it! I personally try not to eat soy when I can avoid it, so I swapped the veggie ground for chopped walnuts, which worked pretty well I think.
Awesome dish! Making it for the second time today for our Thanksgiving meal. Thank you for sharing it!
I made Aushak for the first time today and it was a big hit for family dinner time! (I served it with another afghani dish with pumpkin called Borani Kadoo that I saw online). I didn't have any spring onion but the leeks had a good onion smell anyway - I also added stirfried beansprouts to the filling just because I had a big bag in the fridge lol. A few of my dumplings opened because they were boiled for more than five minutes so will have to be careful about taking them out sooner next time! Thanks for the recipe!
Yummm!!! Loved this :). I used green lentils instead of the beef and it was hearty and delicious!
I did it multiple times and just LOVE that recipe. My husband and daughter too. Highly recommend it.
Thanks for sharing this amazing recipe!
tried Aushak for the first time in my life based on your video and this dish is pure awesomeness!! So rich in taste, so tasty - it is beyond words. I had to make it for a second time, the following week :) Thank you for sharing, and I encourage you to share more of Afghan kitchen.
beautiful video and recipes! Could you possibly share which brand / a link for the two pans seen herein (the wood-handled deep saute pan for the Aushak and later the crepe pan for the Bolanis). I'm due to get a new set and this look matches my kitchen perfectly! =)
Would also love details on the serving dishes used for the Aushak and bolani - just love colors! Thank you so much! 😃
Thank you so much for this recipe!!! It has become one of my favorite dishes and I have already cooked it for my friends and family who all agree that it is fantastic. I tried a variation and used mushrooms instead of ground veggie beef (cause I couldn't find any) mixed with "ground" tofu and it also turned out great. I really apreciate you and your videos and just wanted to say thank you and keep going :)
Hello! I enjoy your recipes and youtube videos so much. They are very inspiring!
I want to make this for my family. I would like to make the lentil sauce though instead of using the vegan ground. Would I just replace the vegan ground for cooked lentils, with the same amount? Thanks!
I am surprised at how good it is! Not because I doubted it would be, but because of my skills! It is so tasty and easy to make. I believe these may be my favourite dumplings ever (coming from a die-hard dumpling lover).
I hope I get to see other dumpling recipes either from the lovely Afghani culture or Pick Up Limes creative imagination!
All the best
I made this for my family, and they were so impressed! You have helped me grow so much in my cooking, and your recipes are easy to follow! Every time I make your recipes, my family gets so excited!
Delighted to have found your website. Just wonderful recipes. I made them all and will surly repeat them regularly. Thank you so so much ❣️👏🙏 Greetings from the Principat d’Andorra.
Hi Sadia and PUL Team!!! Delighted to write as your website, recipes and the nutritional information is useful, most enjoyable and simply delightful to explore. I made aushak yesterday and while I absolutely loved the concept of making it ahead and trying afghan food, it came as a surprise to realize that the dumplings were quite chewy as the leek and green onion fibers were still a bit rough... what do you believe I may have done wrong? Not used enought salt? Should I let it sit to drain for more than 15 minutes?
Any tips on how to avoid the onion after-taste?. I wonder if I should have used a full fat yoghurt which could "cushion" the leek and onion pungent after-taste... or how about sauteing both?.
All in all, I have watched the video over 3 times just for the mere joy of seeing how delicious it all feels to combine, share and inspire our human connection through food. Thanks a ZILLION Sadia... you are so inspiring !!... and I am sure, so is Robin and the rest of the team.
I made yesterday an Afghan dinner for my friends and they were delighted of the dishes!
I cooked these dumplings (I made also the dough myself), the Bolani flatbread with the green chutney, the Banjan eggplant, the Afghan salad and the Kitchiri rice. Everything was delicious! Only the rice did not really convince me.
Thanks a lot for your great recipes!
Best regards Brigitte
Made this tonight for supper along with the Bolani and it is AMAZING! I hope to see more recipes like this in the future! Who doesn’t love ethnic food?!?
Love your website and love your channel!
This was so delisting and has those sweet warming Middle Eastern flavours that are perfect for fall- loved the link to associations working to help women and women in Afghanistan in particular - thank you for sharing … now I’m looking forward the rice dish recipe 😊👍
Your website article is very neat and beautiful.. I like it very much.. Thanks for sharing your menu and recipe with us
Hi there! I was truly inspired by your video about the Afghan food! My father became interested in this after he read something in the newspaper about your video. So when my parents were coming over last weekend, we definitely needed to have an Afghan dinner! So we made the aushak, bolani, shola, borani banjan and the green chutney. It was absolutely delicious! It took quite some time to prepare all of this, but doing it together with my mom made it like a really good time in the kitchen! All three of us were really happy with each of the recipes individually, but mainly the way in which it complemented each other! I had my first experience with Afghan food about 2 years ago in an Afghan restaurant in Utrecht, where I was already blown away by the delicious food; now I am really happy I am able to prepare some of these delicious meals myself as well! So a big thank you for all your inspirational recipes and videos!
Hi, I’m from the Netherlands.
I would love to try this recipe for a family dinner (15 people). But I can’t find the dumpling wrappers anyway.
Is their any possibility you could tell me where you bought them?
Kind regards and a big fan,
Elise
i just had to leave a comment on this recipe. i do not usually like new foods but i wanted to try to making this. not only was it is really easy to make but i have made it twice now. i really love it. so thanks for this recipe. it is really good.
I made this recipe tonight exactly as written. It turned out absolutely INCREDIBLE; I’d never cooked or tasted anything like quite like this dish, it was mouthwateringly delicious. I was SO proud of myself when I tasted the finished product. The chopping, assembling, and cooking process did require a lot of effort and time, but the end result more than matched the effort expended. Set aside a few hours on a weekend and try this recipe!!!
P.S. I used Impossible Beef in the gheymeh and it tasted phenomenal.
Hey, I was wondering if you could perhaps freeze the dumplings before cooking them, would you be able to just thaw them a bit and then boil them as if they were fresh?
I went all out in the kitchen this afternoon with my Afghan cooking by making my own gluten free dumpling wrappers from scratch to begin with before putting the rest of the recipe together. It took a long time and to be honest I was unsure how well the GF dumplings would hold together when cooked. 😬 My thoughts went from 'I am not doing this again!' to 'I am definitely making these again!' when they turned out so well and were incredibly delicious! The garlic, mint and all the other flavours were amazing and it was the first time I have been able to enjoy dumplings since I found out I had Coeliacs. This meal made me so happy! 😁
When I make it again I will prepare the wrappers on a separate day to break it up a bit! ❤
Is there any calorie or nutrition info for this recipe?
This recipe is incredible! Everyone needs to try it. I have sent it to most of my friends and family to try, a new family staple here. I am now obsessed eating this dish! I used fresh chocolate mint from my garden, lemon zest and little lemon juice in the yoghurt sauce That was my only adjustment, I needed to mask the coconut yoghurt taste, since I am dairy free. I also made it with almond yoghurt much better tasting than the coconut. This recipe is such an amazing comfort food.
I did not find the dough circles in stores nearby (Israel 😄) , so we decided to go and make the dough as well!
It turned out very tasty but such a hard job! My BF and I worked on the dish for almost 3 hours lol 😵
Yesterday we celebrated the eve of Sukkot (Jewish holiday) and the whole family was very enthusiastic - both about the appearance and the taste 😁
P.s. I also made the Bulani before 2 weeks and everyone was amazed ! 🥰
Thank u !
This was amazing! I halved the recipe since there is just two of us and my husband was bummed there were no seconds. haha
Thank you for sharing your culture and family with us!
Made aushak tonight. Have been dreaming of it since I saw the video on YouTube. It is amazing and delicious and heartt. I am blessed to have been able to share in your family recipe and honored that you shared it so freely.
Took photos before I devoured my meal (which I good because my plate is clean).
Many thanks.
O my god Aushak -Afghan we so amazing . I’ve not found one of your recipes to taste bad . Thank you so much I think you’re a genius when it comes to creating combinations with food. I love your YouTube and ebook and website . I tell everyone I can about you !!!!! Best wishes
Hi, I cant get Amazon Fresh in my postcode are also cant find the Dumpling Pastry anywhere, is there anything else I could use. I have some spring roll wrappers, would they work or are they too thin.
Thanks
Kerrie
I've recently made this recipe for my whole family (who were very sceptical about the whole thing), and they all LOVED it! The combo of the sweet, spicy leek filling, the rich sauce and the fresh yoghurt makes it an absolutely decadent dish <3 It's a bit of work, but totally worth it.
Today the Uber ride I took back home was driven by an Afghan orthopaedic doctor. He arrived in US an year back, and had just visited his family in Herat, Afghanistan in July 2021. When he mentioned he is from Afghanistan, I immediately remembered the beautiful video here on PUL with all Afghani delicacies. And he was absolutely delighted when he heard the names of all the recipes I knew. He is still learning English and said he misses his home tremendously. He is a doctor with multiple degrees and once he learns English properly, he will give the exam needed in US so that he can start his medical practice again.
Thank you for sharing the recipes, you enabled me to provide a moment of joy to a beautiful soul from Afghanistan.
Listening to this and thinking of people of Afghanistan and specially women :(
https://www.youtube.com/watch?v=QGB5lWO4gvA
Thank you for sharing this recipe!!! I usually order Mantoo when we eat at Afghan restaurants, we have quite alot in the San Francisco area. Although I never tasted Aushak, this tasted like it would at a restaurant. My 6 year old helped make the wontons, it reminded me of how your mom said all the women would get together to make Aushak. We both had fun and for a picky 6 year old he absolutely loved it!
Excited to try the other recipes from this video!
Thank you again!
A dish that was so fun to make but also just delicious! Discovering different dishes around the world is already something I am quite fond of, but this dish just made me want to try more Afghan food. Will do it again and for my whole family.
Oh my! That was delicious! You sure make it look easy. I was frustrated that only a small amount of the filling would fit in the wonton wrapper if I wanted it to be big enough to seal, but you estimated perfectly the proper amount of filling to prepare for a 40 pack of wonton wrappers, so next time I won't be as frustrated. I recommend making this feast over a couple of days, maybe making the sauces first and the aushak filling first. I was in the kitchen all day. It was so worth it, though. Thank you for sharing your wonderful homeland recipes!
Thank you! First off, for your stories and snippets with your family and then for a wonderful recipe. The blend of spices and herbs were so good. Your site is one of my favorites.
We just made this for dinner tonight and it was delicious! It is definitely going to go into our dinner rotation. It is a lot of work, so maybe not frequently, but is definitely worth the work!
I tried the recipe today and it was very good. I couldn‘t find the dough and made it from scratch.
https://abload.de/img/d26bc59d-a19c-4199-amvkwg.jpeg
Thank you very much
This was an incredible dish! What a wonderful way to get introduced to Afghani food tradition. The only thing we slightly changed was leaving the dumplings for about 8 minutes to boil. The suggested 4 minutes didn't seem to work for us as the leak tasted a bit uncooked. They turned out great after we left them in a bit longer. A fantastic dish all in all :)
This website is amazing thank you so much, I just decided to go vegan and you have no idea how much all your content is helping me to learn how to eat as a vegan, without complicating things and getting all my nutritional needs. All the meals are delicious and nutritious, thank you all.
such a gift to hear these stories and recipes from you family. thank you SO MUCH for your sharing. I made this and your bolani recipe. I cut the recipe in half (wanted to see how it came together)…SO GOOD!!! I really enjoyed it and am so grateful to now have these recipes on hand. My plan is to make it with my little one (7yrs) as a weekend meal. I did modify the bolani slightly as I didn’t have fresh cilantro. still delicious. the dough is really tasty—a great foundational recipe. I may continue to experiment with the fillings. thank you thank you!!!! And good wishes and thoughts to you and your family.
This was by far one of the best dinners I had in a long time. Thank you for giving an insight into the Afghan cuisine! I will definitely cook this for my hole family to raise awareness, especially to not forget the people still living there. I think people can definitely bond over food which is also one reason why I love pick up limes!
I made this and shared with two friends and we all loved it so much. Can't wait to make the other recipes too! Thank you so much for sharing Afghan recipes. If you ever get a chance to do more, that would be lovely.
We tried it this weekend and it was super delicious as always! Thank you for sharing this recipe! It wasn't easy and we were in the kitchen for a fair amount of time but I'm sure we'll try it again because of the amazing taste this dish has! I particularly love the freshness of the yogurt sauce 😍
We are discovering the Afghan cuisine thanks to you and we love it so far! 🇦🇫
Greetings from Germany
Robert & Adeline
Tried this today and it was way more delicious than we expected it to be! The different flavours of the filling, the Gheymeh sauce and the yogurt sauce complemented each other so very well - it was truely a spectacular meal! I am sure we will be making it again quite soon.
(We made a very simple wan-tan dough (250g flour, 2 eggs and a tad of water) which worked very well for this recipe.)
This was the first afgan recipe we cooked. I gathered together my girlfriends to make this for our families. Honestly, it was quite a challenge to make this for the first time (just as anything when we try for the first time), especially the part of filling the dumplings but oh my god, it worthed every minute of the process because it is the best I have tasted newly in the recent years. Incredibly tasty. Omg. Fantastic. I love it. We love it. The whole family loves it. And the mint to the yogurt... The best decision was to add the mint in to the jogurt. It is insane how incredible and good the jogurt with the mint. Thank you thank you very much for sharing this recipe!
It's so different with our dumplings! Can't wait to try this one! Love from China
Loved to try this recipe, it is absolutely delicious! Will do it again!
But I was a little confused at first because the vegan "meat" from the video is missing in the recipe list... or maybe I just don't see it? :D
Thanks for sharing this beautiful part of the culture:)
Had this for dinner yesterday with the salate and it was a big succes! The whole family loved it, while we normally eat food without any spices or salt
I made this for lunch yesterday and it was so delicious and filling! I loved the depth of flavor and the heat level. I'm Polish so my family makes pierogis for holidays occasionally. This dish felt nostalgic and special. :) Can't wait to try the bolani today!
We've just cooked this tonight. It is EPIC! Thank you so much for sharing this.
It is a pleasure and a therapy to watch your videos.
Excellent job, as always.
This recipe was amazing as was the beautiful video that goes along with it. It is so special that your Mum was also a part of the video. One of my favorite things about cooking is its ability to connect us to the beauty and history of other cultures. Thank you for sharing this with us <3 I know I will be coming back to this recipe again. It is delicious!
This looks delicious! Perfect timing - we were talking about making setting aside time to make dumplings. I had no idea that there is an Afghan version. This is definitely the one we'll make. I'm so grateful that you have shared family Afghan recipes to fall in love with.
Yuuuuum! I can almost smell this through the page. Love how your mom was whispering about using wonton wrappers in the video, like it's top secret :D it must be a very difficult time for everyone in the Afghan diaspora, not to mention in Afghanistan. Thank you for sharing such yummy recipes and educating us all about the riches of Afghan foods. I might try gheymeh with lentils? Love from NZ!
Very beautiful video! Thanks for sharing. Definitely I will try.
This recipe is gold! Thank you for sharing. For those eating meat- is it better to use lamb or beef? Btw, I love the new website and how the ingredient list adjusts based on the portion. Love it!