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Aush
- (Noodles with Pulses, Meat and Yoghurt)
Serves: 6 Cooking time: 1 to 1-1/4 hours
Ingredients
Aush Dough
2 c Plain flour
1 ts Salt
2/3 c Cold water
Additional flour
Pules and Noodle Mixture
Lentil
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 teaspoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground turmeric
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
Directions
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, spices 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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