Ashak stands out as one of the most enticing "havasaneh" dishes in Afghanistan, a term that conveys the idea that these dishes are not commonplace for everyday cooking. Rather, they are reserved for occasions where family members, relatives or friends get together. In the realm of English, these moments can be referred to as "group culinary endeavors" or "shared gastronomic endeavours" reflecting the practice of collaboratively cooking with companions or family members. This is mainly for dishes that demand extensive time and effort to be prepared by one person. This shared cooking journey not only amplifies the pleasure of the cooking process but also offers everyone the chance to participate in the friendly chats and conversations whilepreparing the meal.
Ashak is a tantalizing dish that requires considerable time and effort to prepare similar to other havasanah foods like Manto or Samosa. Given that, dough is used to cook Ashak. The key difference between Ashak and Mantu lies in the filling. Ashak is a vegetarian dish, while Mantu usually features minced meat. This distinction makes Ashak one of our most popular vegetarian dishes.
In Afghanistan, the filled Ashak is boiled until it reaches a specific colour indicating its readiness. It is then placed on a plate with a layer of yogurt dressing, followed by arranging the Ashak dumplings on top. A flavorful lentil sauce or "lapae" is poured over the Ashak followed by another layer of yogurt dressing and garnished with fragrant herbs. This is Ashak is originally served in the country.
Once the dough is rolled into thin sheets, it is filled with Ashak mixture. In Afghanistan, the filling often comprises chives (tarreh), seasoned with spices such as red and black pepper (spice blends) and salt. However, due to the seasonal availability of chives (tarreh) in Australia, we have substituted that with leek (tareh-e-farangi), which offers a similar flavor profile. We also add green onions, special Ashak spices, and for the restaurant's signature touch, a special yogurt dressing to enhance the flavor.
Next, the dough sheets are folded to encase the filling. Unlike Afghanistan, where the doughs are manually prepared,we make use of ready-made dumpling wrappers in order to simplify the process. Once the ingredients are added into doughs, the Ashak is ready to be cooked.
However, in Rumi Palace, we have chosen a unique cooking method for Ashak to offer a distinctive experience. Instead of boiling or steaming, we sauté the Ashak in oil, infusing it with a combination of flavors from the Ashak mixture. This method results in a delightful crispiness and enhances the overall taste of the dish. Our customers find this approach both innovative and delicious. This method has made our Ashak a highly sought-after dish in the restaurant.
Our customers have expressed great satisfaction with our Ashak, and this meal is one of our restaurant's most popular offerings. Even those who initially doubted that Ashak could be prepared differently than the traditional boiling method have come to appreciate the unique flavors of our Ashak. They often comment that they would like to try replicating our cooking method at home.
Using the oil to sauté the Ashak dumplings has given a good variety to our menu. This means that we provide both steamed dishes like Mantu and non-steamed options like Ashak catering to various preferences.
The process of making Ashak involves placing the dumplings in the skillet with oil, adding a yogurt dressing to a plate, arranging the Ashak on it, pouring the lentil sauce, and topping it with fragrant herbs and yogurt dressing. This delightful dish is then ready to be enjoyed.
Ashak offers a delicious vegetarian option that captivates the palate with its blend of flavours and textures. We invite you to experience Ashak in our restaurant where tradition meets innovation.
