Ashak

"Ashak is maybe one of the best universal foods in Afghanistan that really has the power to bring everyone together. Ashak is an Afghan delight and has as many variations as admirers. But Halal Fine Food's recipes, stay true to Ashak's origin as a deceptively straightforward Green Onion-and-Leak dumpling, floating on a small sea of yogurt-garlic-mix and topped with Ground Beef or Chicken Sauce."

Ashak


INGREDIENTS: " Leek, Green Onions, Fresh Coriander, Flour, Starch, Water, Black Pepper, Salt, Canola Oil, Dry Crushed Red Chilli."
ALLERGINS: Wheat
PACKAGE SIZE: 500 g (Approx 25pcs).
NUTRITIONAL FACTS: Click here

1. For every pack of Ashak (25 pcs), fill steamer with 3 litres of water.

2. Set the heat on high throughout and bring water to boil.

3. Brush or spray steamer’s pan surface with cooking oil to prevent sticking.

4. Lay Ashak on the pan and allow spacing to avoid sticking.

5. Place the pan in the steamer, cover the lid and steam Ashak for 6-10 minutes (depending on the steamer) or until desired tenderness is reached.

6. Follow "SUGGESTED SERVING".

1. For every pack of Ashak (25 pcs), fill a pot with 3 litres of water.

2. Set the heat on high throughout and bring water to boil.

3. Drop frozen Ashak into the Pot and allow Ashak to boil for 4 minutes or until desired tenderness is reached, while stirring occasionally. Drain & Serve hot.

4. Follow "SUGGESTED SERVING".

1. For every 1/2 pack of Ashak (12 pcs), fill a pot with 1 litre of cooking oil.

2. Heat oil to 200 C and set the heat on medium throughout.

3. Drop frozen Ashak into the pot and deep fry for 2 minutes or until they are lightly browned.

4. Drain Ashak and serve it hot with your favourite dip or chutney.

1. Mix one cup of yogurt with freshly crushed garlic and salt for taste.

2. Brush some yogurt-garlic-mix on a plate and lay Ashak.

3. Put more yogurt-garlic-mix on Ashak followed with some dry crushed mint and Halal Fine Food's "Ground Beef Sauce" or "Ground Chicken Sacue". Serve it hot.

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