Aash E Shalgham Recipes

Steps:

• Mix ground meat with grated onions, salt and black pepper.
• Shape into small balls, and fry in oil until colour changes.
• Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
• Wash turnip and rice.
• Peel turnip and cut into a few pieces.
• Add both to aash.
• Also add turmeric, salt and black pepper.
• Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
• If using fresh mint, wash and chop finely.
• Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.

Steps:

• Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.
• Bring to a boil and then simmer for 20 minutes.
• Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture.
• Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach.
• Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
• In another pan, melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn. Add the mint, giving it a quick stir and then sprinkle over the soup. Serve.

Steps:

• Soak peas, beans and lentils in water for 4-5 hours.
• Peel and chop onions and fry in oil until slightly golden.
• Cut meat into small pieces and fry with onions until it changes colour.
• Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
• Wash rice and add to the aash. Cook for another 20-30 minutes.
• Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
• Add more hot water during cooking if necessary.

Steps:

• Soak prunes in warm water for two hours.
• Peel and slice two onions and fry in oil until slightly golden.
• Make ground meat into 2 cm balls and fry with onions until colour changes.
• Add 3-4 glasses of water, and bring to a boil.
• Finely chop herbs.
• Wash rice once with warm water.
• Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls.
• Mix well and cook over medium heat for about 20 minutes.

Steps:

• Peel an slice 2 onions; fry in oil until golden.
• Add turmeric, tomato paste, salt and pepper.
• Add beef stock; add split peas; cook 10 minutes
• Wash rice; add to soup; cook for 10 minutes.
• Peel and grate remaining 2 onions.
• Add to meat with egg; shape into small balls; add to soup.
• Wash herbs; mince fine; add to soup; cook 10 minutes.
• Fry mint in oil; chop finely; if fresh add to top of soup like garnish.