• Aush ( Noodles With Pulses, Meat And Yoghurt)

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    • 2 c. Plain flour
    • 1 tsp Salt
    • 2/3 c. Cool water Additional flour
    • 1/2 c. Yellow split peas (daul nakhud) Cool water
    • 1 c. Canned kidney beans w/liquid Salt
    • 1 Tbsp. Oil
    • 2 c. Finely minced spinach
    • 1/2 c. Oil
    • 1 med onion, finely minced
    • 750 gm Grnd lamb or possibly beef Salt Freshly grnd black pepper
    • 1/2 c. Tomato puree
    • 1/2 c. Water
    • 1 1/2 c. Liquid removed yogurt
    • 3 tsp Dry mint, rubbed
    • 1/4 tsp Warm chili pepper, (or possibly more)
    • 1/4 c. Finely minced coriander Salt to taste Serves: 6 Cooking time: 1 to 1-1/4 hrs


    1. Sift flour and salt into a bowl, add in water and mix to a hard dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 min.
    2. On a floured board roll out each ball of dough very thinly. Cut into 5 mm
    3. (1/4-inch) strips either while it is flat or possibly 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 min.
    4. Wash split peas well and place in a pan with 1-1/2 c. cool water. Bring to the boil and boil gently for 30 min or possibly till tender. Add in red beans and liquid and keep hot.
    5. In a large pot bring 8 c. water to the boil, add in 2 tsp. salt, oil and noodles. Put noodles in gradually, stirring after each addition.
    6. Return to the boil and cook uncovered for 5 min. Add in spinach and cook for further 5 min. Drain in a colander and return to the pot. Add in split peas and bean mix with its liquid, toss ingredients lightly and keep warm over low heat.
    7. In a frying pan heat the 1/2 c. oil, fry onion till soft and add in grnd meat. Stir over high heat till juices evaporate and meat browns lightly.
    8. Add in salt and pepper to taste, tomato puree and water, cover and simmer 10 min, then remove cover and let moisture evaporate. Sauce should be oily.
    9. Combine chakah ingredients, add in to noodles and toss well. Mix should be moist.
    10. Place noodle mix in a deep dish and top with keema. Stir at the table and serve in deep plates.

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