This Afghani dish is the new "comfort food".  It makes a satisfying, delicious and different first course.

Servings: 8

4 Bunches Scallions, green part only, finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
2 Teaspoons Biber (or Red Pepper Flakes)
2 Teaspoons Minced Garlic
40 Wonton Wrappers
2 Cups 2% Greek Yogurt
2 Tablespoons Minced Garlic
1 Teaspoon Salt
6 Tablespoons Vegetable Oil
2 Medium Onion, finely chopped
1 Pound Ground Beef
2 Cloves Garlic, minced
2 Teaspoons Ground Coriander
2 Teaspoons Diced or Grated Fresh Ginger
1 Cup Water
4 Tablespoons Tomato Paste
2 Teaspoons Salt
2 Teaspoons Pepper
4 Teaspoons Fresh Mint Chiffonade

  • Make the dumplings:  Combine the chopped scallions, salt, pepper, biber and garlic in a bowl.  Toss to mix.
  • Lay a wonton wrapper on a flat surface and brush the edges with water.  Spoon 1t of the scallion mixture into the center, fold the wrapper in half, and press the edges to make a semi-circle or a triangle.  Repeat with the remaining wrappers.
  • Make the yogurt sauce:  Blend the yogurt, garlic and salt in a bowl, and set it aside.
  • Make the meat sauce:  Heat the oil in a small skillet.  Add the onion and cook for 5 minutes, until golden.  Add the beef, garlic, coriander, and ginger, and cook, stirring, until the meat is no longer red, ~3 mins.
  • Add the water and cook, stirring often, until it is reduced by half, ~5 mins.
  • Add the tomato paste and cook, stirring, for ~5 mins.
  • Season with salt and pepper and set aside.
  • Heat 3 qts salted water in a 6-8 qt pot.  When it is boiling, add the filled dumplings and cook for ~5 mins.  Drain
  • Assemble the dish:  Spoon 1/4C yogurt sauce into a serving dish and cover with the dumplings.  Spoon remaining yogurt sauce on top and sprinkle with mint.  Spoon the meat sauce all around and serve at once.


Per Serving: 452 Calories; 26g Fat (51.6% calories from fat); 22g Protein; 34g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 1430mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.

Use very fresh garlic or blanch it for a minute in boiling water first before mincing.

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