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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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