Aush (Noodles with Pulses, Meat & Yogurt)
Submitted by anneliese
Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minAush is one of those magnificent Afghan dishes where every component earns its place in the bowl.
Handmade noodles (silky, tender, and cut thin) get tossed with split peas, kidney beans, and chopped spinach. On top goes a richly spiced lamb keema sauce, browned until the juices cook off and the meat turns deeply savory.
Then the whole thing gets dressed in chakah: a tangy yogurt sauce spiked with dried mint, fresh coriander, and a hit of chili.
You stir it all together at the table, and those first few bites are something else entirely. Creamy, meaty, earthy, bright.
Yes, this recipe has multiple parts. But none of them are difficult, and the payoff is a dish that will genuinely impress anyone who sits down to eat it.
Pro Tips
- Roll the noodle dough as thin as you can manage. Thick noodles will feel heavy and stodgy against all these bold toppings.
- Let the keema sauce cook until the oil separates and the meat is deeply browned. This is where the flavor concentrates. Don’t rush it.
- Drain your yogurt for at least an hour through cheesecloth or a fine strainer. Watery yogurt will make the whole dish soupy instead of creamy.
- The chakah can be made a day ahead and refrigerated. It actually improves overnight as the mint and coriander steep into the yogurt.
Ingredients
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.
Comments
