My new creation Aushak filled with spinach and yellowlegs with Banjan

Hello, friends and fellow vegan food lovers! Today is Saturday, and it's mostly a vegan day for me. I'm thinking about using some vegetables from the fridge. I found paprika, aubergine, green squash, wild yellowleg mushrooms, and a 1/2 package of spinach that I bought a while ago. I also have some walnuts. When we were in Budapest we wanted some vegetarian food and we went to a Turkish restaurant where they served aubergine with tomato sauce and yogurt called Banjan and dumplings with vegetables along with spicy rice. it was very delicious. I ate the same type of food two days in a row trying to find out how they made it. Now that I have these ingredients in front of me, I thought I should try making Aushak with Banjan today, and I did! It turned out delicious, especially with the cashew yogurt I used.
I will come with this recipe soon.

It is a 4 steps dinner.
Step 1 making dough

Ingredients:
2 cups of white flour
1/2 ts salt
1/2 ts baking powder
2 tsp oil
1 cup water.

Mix salt and baking powder in the flour and pour in the oil
rub the flour with your hands to make it crumbly.

Add water gradually to make a soft dough.

Cover and keep aside.

Step 2
Making filling for the dumplings
Ingredients:

1 cup cooked yellowlegs mushrooms
1 cup frozen spinach(after squeezed water)
2 cloves of garlic
1 yellow onion
1/3 cup walnuts
salt and pepper to taste
2 tsp oil
1/4 ts oregano

Chop the mushroom fine like a mince.
(I used a mini vegetable chopper to chop mushrooms.)

Onion and garlic are finely chopped.

grind walnuts to a coarse grainy consistency.

In a skillet, warm oil and put a few oregano leaves.

As soon as the oil gets warm add chopped onion and garlic.
Stir it for 2 minutes.

Add the chopped walnuts

Stir over medium heat watch out so it doesn't burn.

Add thawed spinach after squeezing out the water. save spinach water. Stir it well.

stir in th mushroom mince and cook for about 2 minutes on medium heat.

Sprinkle with salt and pepper.
cover the skillet and remove from heat keep aside.

Step 3
Making Banjan
Ingredients:

! aubergine
1 green squash
2 small red onions
2 green paprika
2 tomatoes
1 ts chili powder
1 ts salt
1 ts pepper
2 tbsp oil
2 tbsp tomato paste
3 tbsp cashew yogurt.

Peel and slice the aubergine.

Sprinkle 1/2 ts salt on the slices.

slice squash, onion rings, and tomatoes keep aside.

In the skillet pour 1.5 tbsp oil.

After the oil gets warm place the squash slices.

Shallow fry them from both sides.
Remove and keep aside.

In the same skillet with leftover oil place the aubergine slices after squeezing away the extra water. Cook them on both sides.

After they become soft remove them and keep them aside.

In a bowl take 2 tbsp tomato paste and add chili, salt, and pepper. mix it well.

Use the same skillet to place chopped garlic and paprika slices.
stir for one minute.

add the onion rings.

sprinkle with a pinch of salt.

Set the layer of cooked aubergine slices.

On the top squash layer.

Then tomato slices

Then tomato paste mixture.

pour in one spoonful of water cover and cook on low heat for about 2-3 minutes.

After 3 minutes it is ready to serve according to your choice.
Save the juicy tomato sauce.

Set the plate.

Before serving drizzle cashew yogurt or vegan yogurt. on the top of Banjan.

Add saved spinach water to the juicy tomato sauce and cook for a
minute.

Add 1 tbsp dumpling filling in the sauce.
and cook one more minute.

Step 4
Finishing Aushak

Now knead the dough and make a small lemon-sized ball from it.
Roll them thin as 2mm thicker in small circles.

On each circle put 2 ts mushroom spinach filling.

Using water on the edges fold them in half circles and press the edges together so they are sealed.

Boil water in a pan and drop them carefully one by one and cook until they become translucent.

After they are cooked stir them in the sauce in the skillet. just toss them and serve them for dinner or appetizer.
or

Serve them with Banjan.
Here is the big dinner for the weekend.

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