Title: Aush ( Noodles with Pulses, Meat and Yoghurt)
Categories: Afghan Main
Yield: 6 Servings
| AUSH DOUGH |
| 2 | c | Plain flour |
| 1 | ts | Salt |
| 2/3 | c | Cold water |
| | | Additional flour |
| 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 |
| 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 |
| 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.