Aush ( Noodles With Pulses, Meat And Yoghurt)
Make Aush ( Noodles With Pulses, Meat And Yoghurt) at home with Plain Flour, Cold Water, Canned Kidney Beans W Liquid, Oil, and Ground Lamb Or Beef. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 2 cup
- 2/3 cup
- 1 cup
- 1 tbsp
- 1/2 cup
- 750 g
- 1/2 cup
- 1/2 cup
- 1/4 tsp
Method (preview)
- 1
Serves: 6
- 2
Cooking time: 1 to 1-1/4 hours
- 3
Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary.
- 4
Divide into 2 balls and wrap in plastic.
- 5
Rest for 30 minutes.
- 6
On a floured board roll out each ball of dough very thinly.
- 7
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.
- 8
Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.
- 9
Wash split peas well and place in a pan with 1-1/2 cups cold water.
- 10
Bring to the boil and boil gently for 30 minutes or until tender.
- 11
Add red beans and liquid and keep warm.
- 12
Put noodles in gradually, stirring after each addition.
- 13
Return to the boil and cook uncovered for 5 minutes.
- 14
Add spinach and cook for further 5 minutes.
- 15
Drain in a colander and return to the pot.
- 16
Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.
- 17
In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat.
- 18
Stir over high heat until juices evaporate and meat browns lightly.
- 19
Add salt and pepper to taste, tomato puree and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate.
- 20
Sauce should be oily.
- 21
Combine chakah ingredients, add to noodles and toss well. Mixture should be moist.
- 22
Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.
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