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This is a "khareji-style" recipe for Ashak, which is a vegetarian version of Mantu, and a lot harder to come by.
This should be enough for 8 people (non-Afghans) or 6 people (Afghans)
For the "Chaka" (or use sour cream instead)
2 cups plain yogurt
1/2 teaspoon salt
1 clove of garlic, chopped
dried mint
Line a strainer with a cheese cloth. Place the yogurt in the cheesecloth and let drain at room temperature for at least 3 hours.
After well drained, place the yogurt into a bowl. Add salt and garlic to the yogurt. Stir well, and put bowl in refrigerator.
Before using, add a little water to the yogurt, if it is too thick, and stir well.
For the "Nakhod" (or use tomato sauce instead)
1/2 lb dried chick peas
1 onion, finely chopped
1 large clove garlic, chopped
1/4 cup vegetable oil
1/4 cup tomato sauce
1 tomato seeded, finely chopped
1/2 teaspoon black pepper
1 teaspoon salt
2 cups water
Saute the onion with the oil until lightly browned. Add the peas, garlic, black pepper and water.
Simmer until the peas are tender.
Add the tomato, tomato sauce, and salt. Simmer for 10 more minutes.
For the Ashak
3 bunches of scallions (or spring onions/leeks)
1 lb frozen chopped spinach
2 packages of round wonton skins
1/4 teaspoon cayenne pepper
1 teaspoon salt
Slice the scallions 1/4 inch thick. Place in a colander and wash. Let drain for 15 minutes. Sqeeze out all water from the spinach. Combine the scallions and spinach into a mixing bowl. Add the salt and cayenne. Mix well. Using water as 'glue', brush a little water on the edge of a wonton.
Place 1/2 tablespoon of the filling in the center of the wonton.
Fold the wonton skin over the filling, and seal the edges, making a half-moon shape. Continue making dumplings until the filling or dumplings are used up. (Most likely the filling will be used up first.)
Bring a large pot of water to a boil. Add salt and vegetable oil to the water. Add 10 to 12 dumplings to the water. Let cook for 3 minutes and then remove to a plate. Top with the peas topping, and then the yogurt topping. Sprinkle the dried mint over the yogurt. Repeat for another plate of dumplings. Eat.
It should look like this, though it doesn't have to.
This should be enough for 8 people (non-Afghans) or 6 people (Afghans)
For the "Chaka" (or use sour cream instead)
2 cups plain yogurt
1/2 teaspoon salt
1 clove of garlic, chopped
dried mint
Line a strainer with a cheese cloth. Place the yogurt in the cheesecloth and let drain at room temperature for at least 3 hours.
After well drained, place the yogurt into a bowl. Add salt and garlic to the yogurt. Stir well, and put bowl in refrigerator.
Before using, add a little water to the yogurt, if it is too thick, and stir well.
For the "Nakhod" (or use tomato sauce instead)
1/2 lb dried chick peas
1 onion, finely chopped
1 large clove garlic, chopped
1/4 cup vegetable oil
1/4 cup tomato sauce
1 tomato seeded, finely chopped
1/2 teaspoon black pepper
1 teaspoon salt
2 cups water
Saute the onion with the oil until lightly browned. Add the peas, garlic, black pepper and water.
Simmer until the peas are tender.
Add the tomato, tomato sauce, and salt. Simmer for 10 more minutes.
For the Ashak
3 bunches of scallions (or spring onions/leeks)
1 lb frozen chopped spinach
2 packages of round wonton skins
1/4 teaspoon cayenne pepper
1 teaspoon salt
Slice the scallions 1/4 inch thick. Place in a colander and wash. Let drain for 15 minutes. Sqeeze out all water from the spinach. Combine the scallions and spinach into a mixing bowl. Add the salt and cayenne. Mix well. Using water as 'glue', brush a little water on the edge of a wonton.
Place 1/2 tablespoon of the filling in the center of the wonton.
Fold the wonton skin over the filling, and seal the edges, making a half-moon shape. Continue making dumplings until the filling or dumplings are used up. (Most likely the filling will be used up first.)
Bring a large pot of water to a boil. Add salt and vegetable oil to the water. Add 10 to 12 dumplings to the water. Let cook for 3 minutes and then remove to a plate. Top with the peas topping, and then the yogurt topping. Sprinkle the dried mint over the yogurt. Repeat for another plate of dumplings. Eat.
It should look like this, though it doesn't have to.
and then i gave them to my neighbour he was so happy
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