Afghan Betrothal Ravioli

The Italian ravioli meets and marries the Chinese dumpling—very appropriate, under the circumstances. Gandana, Chinese chives, are the usual filling, but leeks will do very well. The traditional cooking fat of the Afghan kitchen—used as a frying medium, as well as to enrich a dough—is a soft, white lard rendered from the rear appendage of the fat-tail sheep, but don’t let it worry you.