Global kitchen: afghanistan

Maushawa
(pulse and yogurt soup)
Ingredients
2 Ounces Chickpeas — Cooked
2 Ounces Kidney Beans — Cooked
2 Ounces Mung Beans — Cooked

5 Tablespoons Rice
16 Ounces Yogurt
2 Teaspoons Dill
Salt And Pepper — To Taste
2 Tablespoons Olive Oil
1 Medium Onion — Chopped
8 Ounces Lamb — Cubed
One Can Tomatoes — Chopped
Salt — To Taste
1/2 Teaspoon Cayenne
4 Cups Beef Broth
Method
Bring all chickpeas, kidney beans and mung beans to a boil in the broth. Add rice and simmer for 20 minutes. Meanwhile saute onions and lamb in oil until well browned. Add tomatoes to the meat and simmer for five minutes. Add salt and cayenne to taste. Add meat mixture to the rice mixture and stir well. Add dill, salt and pepper. Simmer for five minutes. Add yogurt and heat through, do not allow to boil. Serve.
Serves: 4
Aush E Asli
(pasta and meatballs)
Ingredients
One Pound Ground Lamb Or Beef
One Medium Onion — Grated
One Teaspoon Cilantro — Chopped
One Teaspoon Cumin
Half Teaspoon Pepper
One Medium Egg
Three tablespoons Olive Oil
Two Medium Onion — Sliced
One Can Tomatoes — Chopped
Salt And Pepper — To Taste
Eight Ounces Spaghetti — Cooked
16 Ounces Yogurt
Half Teaspoon Cayenne
One Tablespoon Mint
Three Cloves Garlic — Chopped
Salt
Method
Combine meat, onion, cilantro, cumin, pepper, egg and salt. Mix well and roll into small balls. Saute onions in oil for five minutes. Add tomatoes, salt and pepper. Simmer for five minutes. Add meatballs and cover, simmer for 30 minutes. Add yogurt, cayenne, mint and garlic. Simmer but do not boil for 10 minutes. Add spaghetti and serve.
Serves: 4