For the tomato sauce:

For the yogurt suace:

For the leek filling:

For the meat filling:

For the Aushak:


From the tomato sauce:

Heat up the oil in a frying pan over medium heat, add the onions and sauté until translucent (about 3 minutes).

Add the garlic, ginger and cummin and cook them for 2 minutes stirring frequently until the seeds are browned and the oil is fragrant.

Add the tomatoes, cardamom, cinnamon, coriander, cayenne, sumac, salt, pepper and water.

Simmer gently over low heat until the sauce is reduce to the half and is thick. Keep warm until Aushaks are ready to serve.

From the yogurt sauce:

Mix all the ingredients together and season it.

From the meat filling:

Place the onion, garlic and the olive oil in a frying pan, cook until the onions are transparent.

Place the beef into the pan with salt, red pepper and 1 cup of water, let it simmer on medium heat for 10 minutes.

Drain the liquid from the pan, turn the heat up to medium high and add olive oil, red pepper and tumeric, stir in the meat for a couple of minutes.

From the leek filling:

Cut off the dark green hard leaves from the leek, half them lengthwise. Finely slice them and simmer them in a frying pan for around 5 minutes,

strirring occasionally combine the leeks with salt and cilantro and let it cool.

From the Aushak:

On a clean surface lightly dusted with cornstarch brush the edges of the wonton wrapper with a little of water.

Add about 1 tbsp of the fillings in the centre of each wrapper. Bring the opposite sides together to make a half moon and press to seal.

Bring a pot of water to boil. Drop in about 12 Aushaks in at the same time, give it an stir so that they do not stick to the bottom.

Wait 2-3 minutes or until they start to float up. Remove with a slotted spoon.

Place them in a dish, ladle over tomato sauce and drizzle with yogurt sauce.

Garnish with mint.