Ashak – Afghan leek tortellini

Ingredients for 2 servings:

• 250 g flour
• ½ tsp baking powder
• ¼ sachet of yeast, fresh
• Salt
• oil
• 250 g minced beef
• 250 g leek
• 250 g quark
• 1 ½ onions
• 2 cloves garlic
• 1 can of tomatoes, peeled
• Cayenne pepper
• Mint, dried
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Knead the flour, yeast, baking powder, salt, and a little water into a dough and let it rest for half an hour. In the meantime, wash the leek thoroughly, pat it dry, and chop it finely. Mix the leek in a bowl with a little salt and cayenne pepper (if desired), and half a teaspoon of oil, and set aside. Roll out the dough very thinly on a floured board. Then, using a glass, cut out circles. Place 1 teaspoon of the leek filling on a piece of dough. Moisten the edge of the dough with water, fold it into a semicircle, and press down firmly or with the tines of a fork. Place the dumplings on a clean kitchen towel. For the sauce, finely chop the onions and sauté them in a pan. Add the minced meat and 1 crushed clove of garlic, and stir well until the juices have evaporated and the meat is browned. Now add the peeled tomatoes and season everything to taste. Simmer until the mixture is oily. Mix the quark with 1 crushed garlic clove and salt and set aside. Place the dumplings in a large pot of water and boil for about 10 minutes. Then remove them with a slotted spoon and place them in a sieve. Spread half of the quark sauce on a plate or platter, top with the leek tortellini, and pour the remaining quark sauce over the tortellini. Finally, spread the meat sauce over the top. If you like, sprinkle with dried mint.