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LOCATION: Recipes >> Middle Eastern >> Aush 02

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Aush (Noodles with Pulses, Meat and Yoghurt)
Serves: 6

2 c flour
1 ts salt
2/3 c cold water

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

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

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

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 yogurt, mint, chili, coriander and salt, 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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