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Associate.com - Share Your Recipe!

Recipe Name: Aush ( Noodles With Pulses, Meat And Yoghurt) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Cup(s) Plain flour
1 Teaspoon(s) Salt
2/3 Cup(s) Cold water
Additional flour
1/2 Cup(s) Yellow split peas
daul nakhud
1 Cup(s) Canned kidney beans w/liquid
1 Tablespoon(s) Oil
2 Cup(s) Finely chopped spinach
1 Medium onion, finely chopped
750 Gram(s) Ground lamb or beef
Freshly ground black pepper
1/2 Cup(s) Tomato puree
1/2 Cup(s) Water
1 1/2 Cup(s) Drained yogurt
3 Teaspoon(s) Dried mint, rubbed
1/4 Teaspoon(s) Hot chili pepper, or more
1/4 Cup(s) Finely chopped coriander
Salt to taste
Directions:
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 773
Calories From Fat: 249
Total Fat: 28.5g
Cholesterol: 3.7mg
Sodium: 1911.4mg
Potassium: 650.7mg
Carbohydrates: 118.5g
Fiber: 13.1g
Sugar: 5.8g
Protein: 18.5g


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