Aushak with cumin-tomato sauce

Yield: 4 servings

Measure Ingredient
2 cups Flour
1 teaspoon Salt
2 \N Leeks
1 teaspoon Oil
3 tablespoons Oil
1 teaspoon Cumin seeds
1 cup Tomato sauce or puree
⅔ cup Cold water
1 teaspoon Salt
¼ teaspoon Hot red chile powder
1 \N Cardamom pod
¼ teaspoon Hot red chile powder
\N \N Salt and black pepper




For Aushak Dough: In a food processor, mix together flour and salt.

With machine running, add water and process until dough leaves sides of work bowl. Divide dough, cover or wrap in plastic wrap, and let rest 30 minutes.

Meanwhile, prepare filling. Remove and discard roots and darkest green parts of leeks. Wash off all traces of dirt. Finely chop leeks and fry in 1 teaspoon oil until soft. Stir in chile powder and salt; set aside to cool.

For sauce, place oil in a pan set over low heat. Add cumin seeds and cook for a two or three minutes, stirring frequently, until seeds are browned and oil is fragrant. Add tomato sauce or puree, cardamom pod, hot chile powder, and salt and pepper to taste. Simmer gently over low heat until aushaks are ready to serve.

To assemble: On a floured surface, thinly roll out half of dough to form a rectangle about 12 x 18 inches. Cut dough into 3-inch squares, fill each with a generous teaspoon of leeks, fold over and seal to form triangles. Repeat with remaining half of dough. When all aushaks are filled, cook half of them in rapidly boiling water for 10 minutes. Remove to colander or strainer, and boil remaining aushaks in the same way. Drain well and place on serving platter.

Ladle sauce over and serve hot. Copyright 1995 Karen Mintzias

Submitted By KAREN MINTZIAS On 04-15-95

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