Aush ( noodles with pulses, meat and yoghurt)
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Aush ( noodles with pulses, meat and yoghurt)
  Noodles    Pulses    Meat    Afghan  
Last updated 6/12/2012 1:00:19 AM. Recipe ID 23432. Report a problem with this recipe.
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      Title: Aush ( noodles with pulses, meat and yoghurt)
 Categories: Afghan, Main dish
      Yield: 6 Servings
 
MMMMM-------------------------AUSH DOUGH------------------------------
      2 c  Plain flour
      1 ts Salt
    2/3 c  Cold water
           Additional flour

MMMMM------------------PULSE AND NOODLE MIXTURE-----------------------
    1/2 c  Yellow split peas
           - (daul nakhud)
           Cold water
      1 c  Canned kidney beans w/liquid
           Salt
      1 tb Oil
      2 c  Finely chopped spinach

MMMMM-------------------------MEAT SAUCE------------------------------
    1/2 c  Oil
      1    Medium onion; finely chopped
    750 g  Ground lamb or beef
           Salt
           Freshly ground black pepper
    1/2 c  Tomato puree
    1/2 c  Water

MMMMM--------------------CHAKAH (YOGURT SAUCE-------------------------
  1 1/2 c  Drained yogurt
      3 ts Dried mint; rubbed
    1/4 ts Hot chili pepper (or more)
    1/4 c  Finely chopped coriander
           Salt to taste
 
  Serves: 6 Cooking time: 1 to 1-1/4 hours Sift flour and salt into a
  bowl, add water and mix to a firm dough, adding more flour if
  necessary. Divide into 2 balls and wrap in plastic.  Rest for 30
  minutes. On a floured board roll out each ball of dough very thinly.
  Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling
  up each sheet of dough and slicing with a sharp knife.  Place noodles
  on a floured cloth, dust with flour and leave to dry for about 30
  minutes. Wash split peas well and place in a pan with 1-1/2 cups cold
  water.  Bring to the boil and boil gently for 30 minutes or until
  tender.  Add red beans and liquid and keep warm. In a large pot bring
  8 cups water to the boil, add 2 teaspoons salt, oil and noodles.  Put
  noodles in gradually, stirring after each addition. Return to the
  boil and cook uncovered for 5 minutes.  Add spinach and cook for
  further 5 minutes.  Drain in a colander and return to the pot.  Add
  split peas and bean mixture with its liquid, toss ingredients lightly
  and keep hot over low heat. In a frying pan heat the 1/2 cup oil, fry
  onion until soft and add ground meat. Stir over high heat until
  juices evaporate and meat browns lightly. Add salt and pepper to
  taste, tomato puree and water, cover and simmer 10 minutes, then
  remove cover and let moisture evaporate. Sauce should be oily.
  Combine chakah ingredients, add to noodles and toss well.  Mixture
  should be moist. Place noodle mixture in a deep dish and top with
  keema.  Stir at the table and serve in deep plates.
 




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Recipe ID 23432 (Apr 03, 2005)

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