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So, you’re miles away from your homeland, and nostalgia kicks in, particularly for the food. You find yourself daydreaming about Ashak, those incredible Afghan dumplings filled with chives that are simply the epitome of comfort food. But let’s keep it 100—you don’t have all day nor all the ingredients, especially chives.
Then it happens; your eyes catch a glimpse of leeks in your kitchen. It’s not the chives that Ashak calls for, but it’s a close cousin! A lightbulb moment strikes: what about a quick Afghani Leek Pasta? It’s hassle-free and promises a burst of flavors reminiscent of home.
First, you dive into chopping those leeks, and as you do, you’re transported back to your mom’s kitchen where her culinary wizardry made meal prep seem like an art form. A smile blooms on your face—you’re already feeling a touch closer to home.
Time to multitask! Get that pot of water bubbling. Toss in the leeks for that infusion of homey goodness. Now slide in the pasta. Whatever type you’ve got will do just fine. It’ll cook up nicely while soaking in the leek’s earthy flavors.
Now, the sauce. Instead of the usual chive-filled concoction that Ashak requires, you opt for a savory meat sauce. A quick stir-fry of ground meat, onions, garlic, and your go-to spices, and voilà—your alternative to Ashak filling is ready.
Print RecipeOnce everything’s cooked, mix the pasta and meat sauce together. You take that first bite. It’s not Ashak, but it tastes like home. It reminds you of family dinners and good times back home.
As you relish each bite, it’s as if you’re wrapped in a warm, loving embrace. It’s your mom’s hug, your best friend’s reassuring pat—everything you’ve been missing.
That’s when it dawns on you: home is more than a geographic location; it’s an emotion, an experience, a state of mind. And sometimes, that comforting sense of home can be recreated, even if you’re far away, with something as simple as Afghani Pasta.
So there you have it—you’ve just rustled up a meal that not only satisfies your stomach but also feeds your soul. You might be missing home a little less, and that’s absolutely a win in your book.
Tune in to a quick video on making this recipe
what you need to make Afghani pasta
Equipment needed
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These aren’t just rugs; they’re handwoven stories of your heritage, intricate patterns and vivid colors that serve as daily reminders of where you come from. Think of it as comfort food for your soul, but for your home.
Elevate your living space with something that’s not just beautiful, but emotionally resonant. With just one purchase, you’ll make any place feel more like home. Don’t miss out—bring a piece of your homeland into your home with this Handmade Pink Wool Heriz Persian Area Rug.
Afghani pasta
4
servings30
minutes40
minutesIngredients
For the Beef Sauce:
– 2 medium-sized onions, finely chopped
– 6 cloves of garlic, minced
– Ground veal meat (or any other ground meat), quantity as desired
– 1 cup of tomato sauce
– 1 green bell pepper, diced
– 2 cups of water
Essential Spices for Beef Sauce:
– 1 tablespoon salt
– 1 tablespoon coriander powder
– 1 teaspoon black pepper
For the Pasta:
– 3 cups of pasta of your choice
– 1 tablespoon salt
– ¼ cup of oil
– 1 cup of leek, thinly sliced
For the Garlic Yogurt Sauce:
– Equal parts of Afghani yogurt (qorrot) and water
– 3 cloves of garlic, minced
Directions
- Preparing the Beef Sauce:
- Start by frying the onions**: In a pan over medium heat, sauté the finely chopped onions until they turn translucent.
- Add the garlic**: Introduce the minced garlic to the onions and continue to sauté until fragrant.
- Brown the meat**: Add your choice of ground meat to the pan and cook until it loses its pink color, breaking it into crumbles as it cooks.
- Incorporate the tomato sauce**: Stir in 1 cup of tomato sauce and continue to cook for a couple of minutes.
- Add the green peppers**: Mix in the diced green bell pepper and cook for another minute.
- Season**: Add 1 tablespoon each of salt and coriander powder, along with 1 teaspoon of black pepper. Stir well to combine.
- Let it simmer**: Pour in 2 cups of water and bring the mixture to a simmer. Let it cook until the sauce has thickened to your liking.
- Boiling the Pasta:
- Prepare the pot**: Fill a colander pan with water and bring it to a boil.
- Cook the pasta**: Once the water is boiling, add 3 cups of pasta to the pan.
- Season and oil**: Add a pinch of salt and a bit of oil to the boiling water.
- Add the leek**: Finally, add in the thinly sliced leek and let the pasta cook until al dente.
- For the Garlic Yogurt Sauce:
- Mix the yogurt**: It’s preferable to use Afghani yogurt called qorrot. If you can’t find it, any yogurt will do. Mix the yogurt well with an equal amount of water.
- Add garlic**: Stir in minced garlic to taste.
- Assembling the Dish:
- Final touch**: The last step involves frying some turmeric powder, which will be sprinkled on top for extra flavor (optional).
- Layering**: Grab a flat dish and assemble your pasta in layers as follows:
- First layer: A generous helping of garlic yogurt sauce.
- Second layer: The cooked leek and pasta.
- Third layer: Another layer of garlic yogurt sauce.
- Fourth layer: Your prepared beef sauce.
- Top it off: A sprinkle of mint powder for garnish.
- And there you have it—a comforting dish that brings the essence of Afghani cuisine right into your kitchen! Enjoy!
Did You Enjoy Making This Recipe?
If you have any questions or comments, feel free to leave them below.
Click here to make Sheer Yakh at home on a winter’s day.
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