Mashawa Recipes
MASHAWA
From the Milwaukee Journal in 2006...a soup called Mashawa that is served at Kabul Afghanistan and Mediterranean Restaurant, at 541 State St., Madison. Hamed Zafari, manager, sent the recipe. He said it's the only soup that is served at the restaurant. He called it a "very traditional Afghan dish" and said the ingredients are "not set in stone - you can adjust them to taste."
Provided by jmomls
Categories Pakistani
Time 2h30m
Yield 8
Number Of Ingredients 18
Steps:
- In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 1½ hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside.
- In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and sauté, turning, until evenly browned.
- To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours.
- Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings.
- Note: This soup has the best flavor when served the next day. It is usually served as a side dish, but can be a main dish.
- Upon the tester's advice, we adjusted the recipe slightly to add more tomatoes and chicken stock. (The original recipe called for 2 tablespoons of crushed tomatoes and ¼ cup chicken stock.).
AFGHANI MOSHAWA BEAN SOUP WITH GROUND BEEF
Make and share this Afghani Moshawa Bean Soup With Ground Beef recipe from Food.com.
Provided by Andtototoo
Categories Low Cholesterol
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook the moong dal in water (not included in ingredients) in a saucepan over medium heat until tender, but the lentils are still separate. Drain.
- In a dutch oven or other large soup pot, fry the ground beef over medium heat.
- Puree the onion in 1 cup water in a blender or food processor and add to the ground beef.
- Add garlic and salt also to the meat and stir-fry for about 10 minutes.
- Add the tomato paste and 1 more cup water and simmer 10 more minutes.
- Add the kidney beans, chickpeas, moong dal, ground coriander, black pepper, cayenne powder, and 6 cups water. Stir and simmer for 20 more minutes.
- Check to see if 1/4 -1/2 teaspoon more of salt is needed.
- Turn off heat.
- In a blender put the yogurt, 1/2 cup water, flour and cornstarch and puree.
- After the soup has cooled slightly stir in the yogurt mixture. Do not boil the yogurt or it will curdle. Sprinkle with dried mint. Serve with naan or pita bread.
Nutrition Facts : Calories 291.4, Fat 7.6, SaturatedFat 3.1, Cholesterol 27.2, Sodium 1123.3, Carbohydrate 39.4, Fiber 10.5, Sugar 7.3, Protein 17.4
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