Mashawa Food

MASHAWA - A SIMPLE, DELICIOUS AFGHANI SOUP

Steps:

• Heat 3 tablespoons oil in a deep, heavy pot, add onions and brown for 5 minutes. Add garlic and saute for another 2 minutes. Add the broth, tomato paste, salt, coriander, cumin, cinnamon, vanilla bean powder, pepper, and adzuki beans to the pot. Stir well. Bring to a boil and then turn the heat to low and cook for 25-35 minutes until the beans are soft.
• In the meantime, rinse the canned beans in a colander then add the beans to the pot. Cook for 5-8 minutes. Add last of the olive oil, then add spinach. Taste and adjust seasonings to taste. Allow spinach a couple of minutes to soften and blend into the soup.
• Mix the yogurt, garlic and salt. Stir until creamy.
• Serve hot in a large bowl with a dollop of yogurt mixture and a piece of naan or flat bread.

AFGHANI MOSHAWA BEAN SOUP WITH GROUND BEEF

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.

MASHAWA

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.).