This recipe is modified from one that appeared in the New York Times in 1973. For most Americans at the time, Afghanistan held next to no significance whatsoever, but someone at the Times was moved to share a recipe that may have been loosely connected to Afghanistan. It seemed exotic. An officemate urged me to try it, which I did, and it has travelled around in my recipe box ever since, a go-to favorite for special occasions.
Drain 1 quart plain yogurt in cheesecloth (or a dishtowel) overnight.*
Mix the resulting curds with 3 cloves chopped garlic and ½ t salt. Set aside.
Boil ½ lb. lasagna noodles. Drain and line the bottom of a 9x14 baking dish with the noodles.
Slice 3-4 large leeks and sauté in 2 T olive oil along with ½ t red pepper flakes.
Sauté 1 lb. ground lamb until most of the pink is gone.
Chop 1 onion and sauté it in 1 T olive oil. Lift the cooked lamb from the frying pan, leaving most of the grease behind, using a slotted spoon and add it to the onion mixture. Add 12-14 oz. tomato sauce, ½ t ground black pepper, and ½ t salt. Bring to a boil and simmer until the mixture thickens. Add 2 T fresh mint.
Spread the sautéed leeks over the lasagna noodles. Spread the yogurt mixture over the leeks and the lamb sauce over the yogurt. Sprinkle another 1 T mint over the top and bake at 375 for 30-45 minutes. Serves 4.
*Place the fabric in a colander, add the yogurt, and suspend it over a bowl.