Blog
March 06, 2017

Aushak Dumplings by Executive Chef Angel Leon

To give diners a peek inside and experience the dishes their favorite celebs enjoy most when in Miami, these star chefs at hotspot restaurants are unvieling their recipes so home cooks can attempt them without the ever so present hollywood judgy side-eye.

Seaspice

Aushak Dumplings by Executive Chef Angel Leon

Celebrity who loves this dish: Justin Bieber

Picture provided by Heidi Malaret, TARA, Ink.

INGREDIENTS
WEIGHT/ AMOUNT

Dumpling
4 ea
Lamb ragu
3 oz
Feta sauce
2 oz
Paprika
scattered
micro herbs
pinch
Mint, dried
scattered

METHOD OF PRODUCTION

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.

SUB RECIPE

DUMPLING
INGREDIENT
WEIGHT/ AMOUNT
dill
.25 #
flowering chives
3 #
Leeks
2 #
cilantro
.25 #
Corriander Seed, Ground
3-4 TBS
Salt/Pepper
t/t
METHOD OF PRODUCTION
1. Rough chop dill, slice flouring chives small, brunoies leeks, rough chop cilantro
2. Sweat ingredients
LAMB RAGU
INGREDIENT
WEIGHT/ AMOUNT
Lamb, ground
5 #
Yellow split peas (soaked)
2 cups
Onion, yellow (large)
4 ea
Garlic
8 cloves (4 oz)
Tomato, whole canned, crushed, strained
5 cups
Cumin
1 TBS
Ground Corriander Seed (good quality)
2 TBS
Salt/Pepper
t/t
Tumeric
1 tsp
METHOD OF PRODUCTION
1. Soak the yellow lentils under water for at least 1 hour
2. In a large sauce pan heat 4 TBS of olive oil, add garlic and onion. Sweat
3. Add the tumeric, corriander, cumin, ground lamb and tomatoes
4. Cook for about 20-25 minutes
FETA SAUCE
INGREDIENT
WEIGHT/ AMOUNT
Feta
8 oz
Yogurt
1 ct
Garlic
3 ea
salt
t/t
METHOD OF PRODUCTION
1. In a vita-mix combine feta, yogurt, garlic and salt
2. Blend until a vortex forms
3. Blend until smooth and starain

Seaspice

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