Aush – Noodle Soup

Aush - Noodle Soup

Aush – Noodle Soup

Not Available

Time to make:
20 minutes

Calories per Servings:
Not Available


2 cup plain flour
1 tsp salt
2/3 cup cold water
1/2 cup yellow split peas
1 cup canned kidney beans w/liquid
2 cup finely chopped spinach
1 tbsp oil
Additional flour
Pules and Noodle Mixture
Cold water
Meat Sauce :

1/2 cup oil
1 medium onion; finely chopped
750 ounce ground lamb or beef
1/2 tsp ground cinnamon
2 tsp ground coriander
1 tsp ground turmeric
1/2 cup tomato puree
1/2 cup water
Freshly ground black pepper
Chakah/ Yogurt Sauce :

1 1/2 cup drained yogurt
3 tsp dried mint; rubbed
1/4 tsp hot chili pepper
1/4 cup finely chopped coriander
Salt to taste


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, spices 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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