Custom Search


Welcome to my blog!

Thursday, October 26, 2017

Creative Eats: Ashak

I decided to finally make Ashak! I've only been talking about it for a year. I just fell in love with it at Sansom Kabob and the owner wasn't kidding with how easy it is to make! However, there is a lot of prep work.

I found the recipe on the  New York Times's website: Ashak


  • 20 scallions or green onions, about 1/3 pound
  •  Salt to taste if desired
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 2 tablepoons corn, peanut or vegetable oil
  • 32 prepared round, raw dumpling (gyoza) skins, each about 3 1/2 inches in diameter, available in Chinese markets and specialty shops
  • 1 cup yogurt and garlic sauce (see recipe)
  • 2 teaspoons finely crumbled dried mint
  • 2 cups meat sauce (see recipe)


    Meat Sauce:


    • ¼ cup corn, peanut or vegetable oil
    • 1 cup finely chopped onions
    • ½ pound ground beef
    • ½ cup water
    • 2 tablespoons tomato paste
    • 1 tablespoon finely minced garlic
    •  Salt to taste if desired
    •  Freshly ground pepper to taste


      No comments:

      Post a Comment