1/2 cup oil
1 large onion finely chopped
1 pound lean ground lamb, goat, beef or any other red meat
1/2 cup tomato puree
1 cup water
freshly ground black pepper
2Chakah (toghurt sauce)
2 cups drained yoghurt or greek style yohurt or lebni
3-4 garlic cloves crushed
1 teaspoon salt
3to finish: 8 cups water
1 teaspoon salt
1 teaspoon oil
2-3 teaspoons dried mint
4Cut most of green of top of leeks, halve lenthwise wash well to remove any soil, dry with paper towel, chop finely measure about 3 cups chopped)
5In pan heat oil, lightly sautee leeks to sweat them with salt and hot chili, set aside let cool slightly.
6Take ravioli or wonton wrapper put 1 teaspoon leek mixture in center lightly wet sides and pinch use fork to crimp edges if wish. Put Aushaks on a cloth lined tray and keep covered with another cloth so they dont dry out.
7Heat oil in a pan gently fry onion until transparent. Increase heat add meat and stir until crumbly. Cook until juices evaporate and meat browns. Reduce heat and add remaining keema ingredients. Cover and simmer for 20 minutes, remove lid and cook until moisture evaporates and mixture is oily. keep hot.
8To make chakah combine ingredients in a bowl and keep aside.
9Bring 8 cups of water to full boil in a large pot and add sdalt and oil. Drop about 20 aushaks and boil about 7-10 minutes. Remove with slotted spoon to a colander set over simmering water. Cover and keep warm while cooking remaining aushaks.
10Spread half the chakah or yoghurt sauce on bottom of oval platter. top with hot aushaks and cover with remaining chakah. rub dried mint to a powder and sprinkle over chakah. Top with hot keema and serve immediately.