Aushak Dumplings from Seaspice

serves four

Ingredients
Dumplings:
1/4 lb dill
3 lbs flowering chives
2 lbs leeks
1/4 lb cilantro
4 Tbsp ground coriander seeds
Kosher salt and pepper, to taste
Dumpling or wonton wrappers
Dried mint, for garnish
Paprika, for garnish
Micro herbs, for garnish

Lamb Ragu:
5 lbs ground lamb
2 c yellow split peas, soaked
4 large yellow onions
8 cloves garlic
5 c whole canned tomatoes, crushed and strained
1 Tbsp cumin
2 Tbsp ground coriander seeds
salt and pepper, to taste
1 tsp turmeric
4 Tbsp olive oil
Feta Sauce:
8 oz feta cheese
1 container plain yogurt
3 cloves garlic
salt and pepper, to taste
Method

For the dumplings: Roughly chop the dill and cilantro, slice the flowering chives, and dice the leeks. Sweat all the dumpling ingredients. Put the filling in the dumpling or wonton wrappers.

For the lamb ragu: Soak the yellow lentils in water for at least an hour. In a large saucepan, heat the olive oil. Add garlic and onion. Sweat those ingredients. Once the mixture is translucent, add the turmeric, coriander, cumin, ground lamb, and tomatoes. Cook for about 20 to 25 minutes.
For the feta sauce: In a mixer, combine the feta, yogurt, garlic, and salt. Blend until a “vortex” forms. Continue to blend until smooth. Strain.

To serve: Steam the dumplings and warm the lamb ragu right before serving. Spoon the feta sauce onto a plate, place the dumplings on top of the sauce, and then spoon the ragu on top of the dumplings. Garnish with dried mint, paprika and micro herbs, if desired. Enjoy!
Seaspice is located at 422 NW North River Drive.