INGREDIENTS

INSTRUCTIONS

AUSH DOUGH
PULSE AND NOODLE MIXTURE
MEAT SAUCE
CHAKAH (YOGURT SAUCE
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

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