Spinach
Filled Pasta with Meat sauce
***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
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.
***Yogurt Sauce***
1 cup plain yogurt
1/2 teaspoon garlic -- crushed
1/4 teaspoon salt
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.
***Korma Sauce***
(make 1/2 recipe for above)
1 medium yellow onion
3 cups water
1 can (16 oz.) tomato sauce
1 teaspoon salt
1 1/2 teaspoon coriander seeds -- freshly ground
1/4 teaspoon black pepper
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.
***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 can (16 oz.) tomato sauce
1 cup water
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.
Arrange the pasta in a platter. Top with
meat, sauce and then garnish with yogurt sauce
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