Aushak Dumplings

Executive Chef Angel Leon, at Seaspice, combines Middle Eastern flavors in unique ways to create a crowd-pleasing dish.

This dish is a favorite of celebrity Justin Bieber.


4 Dumplings

3 ounces Lamb ragu

2 ounces Feta sauce

Scattered Paprika

Pinch of micro herbs

Scattered Mint, dried


Steam dumplings.

Warm up the lamb ragu.

Spoon the feta sauce on the plate, place the dumplings on top, spoon the ragu.

Finish with dried mint, paprika and micro herbs.


.25 dill

3 flowering chives

2 Leeks

.25 cilantro

3—4 tablespoons Corriander Seed, Ground

Salt/Pepper to taste


Rough chop dill, slice flouring chives small, brunoies leeks, rough chop cilantro

Sweat ingredients.

Lamb Ragu

5 Lamb, ground

2 cups Yellow split peas (soaked)

4 Onion, yellow (large)

8 cloves Garlic

5 Cups Tomato, whole canned, crushed, strained

1 Tablespoon Cumin

2 Tablespoons Ground Corriander Seed (good quality)

Salt/Pepper to taste

1 teaspoon Tumeric


Soak the yellow lentils under water for at least 1 hour.

In a large sauce pan heat 4 TBS of olive oil, add garlic and onion. Sweat.

Add the tumeric, corriander, cumin, ground lamb and tomatoes.

Cook for about 20—25 minutes.

Feta Sauce

8 Ounces Feta

1 count Yogurt

3 Garlic gloves

Salt to taste


In a vita-mix combine feta, yogurt, garlic and salt.

Blend until a vortex forms.

Blend until smooth and strain.

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