*  Exported from  MasterCook  *
 
               AUSH ( NOODLES WITH PULSES, MEAT AND YOGHURT)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Afghan                           Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----AUSH DOUGH-----
    2       c            Plain flour
    1       t            Salt
      2/3   c            Cold water
                         Additional flour
                         -----PULSE AND NOODLE MIXTURE-----
      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
                         -----CHAKAH (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
   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.
  
 
 
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