main : favorite countries food recipes : middle eastern food recipes absolutely cooking  main  assortments  barbecue & grilled  beverages  chocolate  dairy food  dipping & topping  family choice  favorite countries  fish & seafood  holidays  kids meal  main dish  meat  microwave  noodles  pasta  poultry  quick meal  rice  salad  side dish  soups  special diets  vegetables   Aush Send this Recipe Printer Version Servings: Not Available Time to make: 20 minutes Calories per Servings: Not Available INGREDIENTS: 2 cup plain flour 1 tsp salt 2/3 cup cold water 1/2 cup yellow split peas 1 cup canned kidney beans w/liquid 2 cup finely chopped spinach 1 tbsp oil Additional flour Pules and Noodle Mixture Cold water Salt Meat Sauce : 1/2 cup oil 1 medium onion; finely chopped 750 ounce ground lamb or beef 1/2 tsp ground cinnamon 2 tsp ground coriander 1 tsp ground turmeric 1/2 cup tomato puree 1/2 cup water Freshly ground black pepper Salt Chakah/ Yogurt Sauce : 1 1/2 cup drained yogurt 3 tsp dried mint; rubbed 1/4 tsp hot chili pepper 1/4 cup finely chopped coriander Salt to taste STEP BY STEP: 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, spices 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. related recipes Tomato Salad Arabic Pickled Turnips Samboosak Mourgh Afghani Lamb With Spinach Qabili Pilau Kofta Nakhod Lamb Kababs   Copyright ©2000-2006. Absolutely Cooking ALL RIGHTS RESERVED