Afghan dumplings
Ingredients:
Filling:
-4 bunches of chive, washed and chopped finely
-1/2 teaspoon turmeric
-1 teaspoon chopped coriander seeds
-1 teaspoon salt
-1 teaspoon black pepper
-2 chopped green chili peppers
-2 tablespoons olive oil
Dough:
-4 1/2 cups white all-purpose flour
-1 tablespoon olive oil
-1 table spoon salt
-1 1/2 cups water
Toppings:
-Qurood (optional, can substitute with plain yogurt mixed with 2 cloves of finely crushed garlic instead)
-1 cup channa dal, rinsed with water and drained
-2 grated garlic cloves, 1/2 teaspoon turmeric, 1 teaspoon salt, 1/2 cup cooked ground beef or meatballs, 1/2 cup crushed tomatoes, 1 cup water
Directions:
For the dumpling filling:
Combine chive filling ingredients and mix well.
For the dough:
Add flour to a large dish. Add in 1 cup of water, then add salt and oil. Mix then slowly add remaining 1/2 cup water. Knead dough and separate into balls. Cover and let rest for 5 minutes. Flour your surface and use a rolling pin to flatten dough, then put the flat dough through a pasta maker 4 times, from #1 to #4 in the settings. Then slice the dough into roughly equal squares. You can use a round object to shape the dough into circles as well.
For the tomato sauce:
In a saucepan, add 1/2 cup of olive oil and put on medium heat. Add the garlic and let it simmer until lightly brown. Add beef, mix well then add the crushed tomatoes. Mix well, then add the channa dal, turmeric, and salt. Mix for several minutes, then add the water. Let simmer for 7-10 minutes on low heat.
For dumpling assembly:
Lightly flour the surface of your plate to prevent sticking. Take a piece of shaped dough and use your finger to lightly water the circumference of the dough. Add add a little more than a teaspoon of filling to the center of the dough, fold in half, then press the folded edges together. Cover the prepared dumplings with a cloth to prevent dryness.
For cooking:
In a large pot, bring water to a boil. Then add 1 tablespoon of olive oil and 1 tablespoon of salt. Mix, then add the dumplings to the pot. Cover the pot and let boil for 5 minutes. On a serving plate, spread a thin layer of qurood (or yogurt). Then strain the cooked dumplings and add them on top of the plate. Top with more qurood (or yougrt) and the tomato sauce and channa dal mixture. Optionally top with chopped herbs of your choice (I used mint and cilantro) and enjoy!
►Meliha from Afghanistan, member of KYCLOS community, holding her handwritten recipe:
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