*  Exported from  MasterCook  *

                       Aushok-Spinach Filled Pasta

Recipe By     : DINING AROUND #DA1284
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Spinach Filling:
   1      Package       eggroll skins
   2      Bunches       fresh spinach
   1      Bunch         green onions
     1/2  Bunch         cilantro -- chopped
   2      Tablespoons   olive oil
   1      Teaspoon      salt
   1      Teaspoon      black pepper
     1/2  Teaspoon      cayenne pepper
   1      Tablespoon    coriander seeds -- freshly ground
                        Yogurt Sauce:
   1      Cup           plain yogurt
     1/2  Teaspoon      garlic -- crushed
     1/4  Teaspoon      salt
                        Korma Sauce:
                        (make 1/2 recipe for above)
   1      Medium        yellow onion
   3      Cups          water
   1      16 Ounce Can  tomato sauce
   1      Teaspoon      salt
   1 1/2  Teaspoons     coriander seeds -- freshly ground
     1/4  Teaspoon      black pepper
                        Meat Sauce
   1      Pound         lean ground beef
   1      Small         yellow onion
     1/2  Cup           water
   1      Teaspoon      crushed garlic
   1      Teaspoon      salt
   1      Tablespoon    coriander seeds -- freshly ground
     1/2  Teaspoon      black pepper
   1      16 Ounce Can  tomato sauce
   1      Cup           water

To make the filling, wash and chop into small pieces spinach, green onions
and cilantro. Mix greens with spices and olive oil. Place egg roll skin on
working surface. Place a heaping teaspoon of spinach mixture in the middle
of the eggroll skin. Using your finger, wet edges of eggroll skin with
water and fold in half, sealing edges. Aushok is traditionally made with
round pieces, but if you use the square, fold into triangles.

For the Yogurt, mix all the ingredients together Adjust seasoning to taste.
Grind onion and 1/2 cup of water in food processor or blender. For the
Korma sauce, slice the onion very thin. Boil the onion in 3 cups of water
until the onion becomes tender, approximately 15 minutes. Strain the water.
Put onion in blender with remaining ingredients. Blend well. Put sauce back
into saucepan, bring to a boil and then simmer until sauce thickens. For
the meat sauce, mix blended onion and beef together and brown in frying pan
over medium-high heat. Add 1 cup water and remaining ingredients to meat
and cook 20 to 25 minutes over medium-low heat.



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NOTES : (Courtesy of Asad Gharwal of Da Afghan Restaurant