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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ash Reshteh (Afghan Noodle Soup)   
    Categories: Afghan, Pakistani, Soups   
         Yield: 8 Servings   
       
       1/2 c  Neutral oil   
     1 1/2 md Yellow onion;   
              - cut in half rings   
              Salt; to taste   
         1 ts Red chili powder;   
              - preferably Kashmiri   
       1/2 ts Turmeric powder   
         1 ts Cumin powder   
         1 ts Coriander powder   
         4    Roma tomatoes   
       1/2 lb Ground beef   
       1/2 c  Olive oil   
              Salt; to taste   
       1/2 lb Whole wheat noodles or   
              - spaghetti   
         2 ts Dried dill   
     1 1/2 ts Dried mint   
         2 c  Red kidney beans;   
              - cooked or canned   
         2 c  Chickpeas; cooked or canned   
         2    Spring onions;   
              - sliced crosswise   
         1 bn Spinach; roughly chopped   
         2    Green chiles;   
              - roughly chopped   
         1 tb Ginger powder   
         1 tb Garlic powder   
         3 c  Sour yogurt   
         1 ts Garlic; crushed (optional)   
       1/2 c  Neutral oil   
         1 tb Garlic; crushed   
         1 ts Red chili powder   
       
     Preparation time: 30 minutes   
     Cooking time: 90 minutes   
        
     Ash is a thick soup that features special flat wheat noodles. While   
     the recipe below is Afghan, Ash is part Iranian, Azerbaijani,   
     Caucasian and Turkish.   
        
     Begin by preparing the keema. In a saucepan, heat oil and brown   
     onions on medium-low heat for 10 minutes. Add spices listed under   
     keema (red chili powder, turmeric powder, cumin and coriander powder   
     and stir for a few seconds until fragrant. Add a splash of water to   
     deglaze the pan if needed.   
        
     Add tomatoes and fry on high heat until they soften, about 7 minutes.   
        
     Add ground beef, salt, approximately 1/2 cup of water and let it cook   
     on medium to low heat for 45 minutes.   
        
     To prepare the soup, bring 2 qt water to a boil. Add salt, oil,   
     noodles, mint, dill, chopped spring onion, and spinach. Once the   
     broth begins to simmer, add green chiles, red beans and chickpeas.   
     After 5 minutes, add the keema prepared earlier, and ginger and   
     garlic powder, and let it simmer on low heat for a couple of minutes.   
        
     While the beef cooks in the broth, whisk 3 cups of sour yogurt and   
     add a ts of garlic (if using) in a deep serving dish.   
        
     Once the noodles are done, strain them with a slotted spoon and begin   
     to add them to the yogurt. Top with broth and set aside.   
        
     Begin to get the tempering ready. Heat 1/2 cup of oil and fry crushed   
     garlic and red chili powder for a few seconds. Pour it over the soup.   
     Sprinkle with dried mint.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
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