Aush
Dough
2 c Plain flour
1 ts Salt
2/3 c Cold water
Additional flour
Pulse & Noodle Mix
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
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
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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