Ducktu: Confit duck dumplings with miso-ginger consommé and charred leeks; garnished with radish and greens
Credit: Hardy Wilson
Afghan Dumplings With Far East Flair
Jaji | Oakland, Calif.
Sophia Akbar
How does Jaji define its contemporary Afghan cuisine? Look no further than its starter menu, which features the playfully named Ducktu, a fresh take on the mantu dumpling typically filled with seasoned ground meat and served with a spicy yogurt sauce. “The Ducktu taps both tradition and curiosity,” says Sophia Akbar, co-owner. “Mantu is a familiar dish in Afghan cuisine, yet our use of duck gives it a unique and exciting twist.” Confit duck is mixed with onion, cumin and ginger and placed into a tender yet structured wrapper and served with a miso-ginger consommé poured over top. “It’s a well-layered bite: savory, aromatic and slightly spiced.”
The R&D breakthrough was the consommé, developed by Paul Iglesias, Akbar’s husband and business partner. “He surprised me with it toward the end of our testing, and it elevated the dish significantly,” Akbar recounts. “Diners finish every last drop.” Another modern touch is found in the miso and ginger, which bring balance and a subtle but impactful Asian influence, helping the dish to resonate across multiple cultures as a menu standout.
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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