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Aush (Noodles with Pulses, Meat and Yogurt)

 

103

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

Aush dough
2 cups all-purpose flour
1 teaspoon salt
cup water
cold
1 x all-purpose flour
additional
*
Pulse and noodle mixture
½ cup split peas
yellow (daul nakhud)
1 x water
cold
*
1 can kidney beans, canned
with liquid
*
1 x salt
*
1 tablespoon vegetable oil
2 cups spinach
finely chopped
Meat sauce
½ cup vegetable oil
1 medium onions
finely chopped
750 grams ground lamb
or beef
1 x salt
*
1 x black pepper
freshly ground
*
½ cup tomato purée (passata)
½ cup water
Chakah (yogurt sauce)
1 ½ cups yogurt
drained
3 teaspoons mint leaves
dried, rubbed
*
¼ teaspoon hot chili peppers
(or more)
*
¼ cup coriander
finely chopped
*
1 x salt
to taste
*

Directions

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 (¼ 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 1½ 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 ½ 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 purée 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 87149% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 668mg 28%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 17%
Sugars g
Protein 88g
Vitamin A 27% Vitamin C 13%
Calcium 16% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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