AUSH

Serves 6

Aush Dough

• 2 cup Plain flour
• 1 tablespoons of Salt
• 2/3 cup Cold water
• Additional flour

Pulse and Noodle Mixture

• 1/2 cup Yellow split peas - (daal nakhud)
• Cold water
• 1 cup Canned kidney beans w/liquid Salt
• 1 tablespoons of Oil
• 2 cup Finely chopped spinach

Meat Sauce

• 1/2 cup Oil
• 1 Medium onion; finely chopped
• 750 grams Ground lamb or beef
• Salt
• Freshly ground black pepper
• 1/2 cup Tomato puree
• 1/2 cup Water

Chakah (Yogurt Sauce)

• 1 1/2 cup Drained yogurt
• 3 ts Dried mint; rubbed
• 1/4 tablespoons of Hot chili pepper
• 1/4 cup finely chopped coriander
• Salt to taste

Cooking time: 1 to 1-1/4 hours
Sift flour and salt into a bowl, add water and mix to a firmdough, adding more flour if necessary. Divide into 2 balls and wrapin plastic. Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly. Cutinto 5 mm (1/4-inch) strips either while it is flat or by rolling upeach sheet of dough and slicing with a sharp knife. Place noodles ona floured cloth, dust with flour and leave to dry for about 30minutes. Wash split peas well and place in a pan with 1-1/2 cups coldwater. Bring to the boil and boil gently for 30 minutes or untiltender. Add red beans and liquid and keep warm.
In a large pot bring 8 cups water to the boil, add 2 teaspoonssalt, oil and noodles. Put noodles in gradually, stirring after eachaddition. Return to the boil and cook uncovered for 5 minutes. Addspinach and cook for further 5 minutes. Drain in a colander andreturn 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 addground meat. Stir over high heat until juices evaporate and meatbrowns lightly. Add salt and pepper to taste, tomato puree and water,cover and simmer 10 minutes, then remove cover and let moistureevaporate. Sauce should be oily.
Combine chakah ingredients, add to noodles and toss well. Mixtureshould be moist. Place noodle mixture in a deep dish and top withkeema. Stir at the table and serve in deep plates.