Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------AUSH DOUGH------------------------------
2 c Plain flour 2/3 c Cold water
1 ts Salt Additional flour

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

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

--------------------CHAKAH (YOGURT SAUCE-------------------------
1 1/2 c Drained yogurt 1/4 c Finely chopped coriander
3 ts Dried mint; rubbed Salt to taste
1/4 ts Hot chili pepper (or more)

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.

Browse by categories