Aush

Aush Recipe - Traditional Afghan and Tajikistani Dish with Yellow Split Peas and Ground Lamb

Region / culture: Afghanistan, Tajikistan | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Aush is a traditional Afghan noodle soup, rich in flavors and textures, combining handmade noodles, pulses, and a hearty meat sauce, all topped with a tangy yogurt dressing. This dish is a beautiful representation of Afghan cuisine's complexity and the cultural significance of sharing a meal. Aush is not just food; it's a story in a bowl, bringing together various elements to create a harmonious and satisfying dish.

History

The origins of Aush date back centuries, rooted deeply in Afghan culture. It is a dish that has traveled through time, with each generation adding its touch while preserving its essence. Aush reflects the agricultural practices, trade routes, and historical influences that have shaped Afghanistan. It is a testament to the resilience and creativity of its people, who have managed to create such a rich and comforting dish out of simple, accessible ingredients.

Ingredients

Dough

2 cups plain flour
1 tsp salt
0.67 cup cold water
additional flour

Pulses and Noodle Mixture

0.5 cup yellow split peas
cold water
1 cup canned kidney beans with liquid
salt
1 tbsp oil
2 cups finely chopped spinach

Meat Sauce

0.5 cup oil
1 medium onion, finely chopped
750 g ground lamb or beef
salt
freshly ground black pepper
0.5 tsp ground cinnamon
2 tsp ground coriander
1 tsp ground turmeric
0.5 cup tomato purée
0.5 cup water

Chakah

1.5 cups drained yogurt
3 tsp dried mint, rubbed
0.25 tsp hot chili pepper (or more)
0.25 cup finely chopped coriander
salt to taste

How to prepare

Sift the flour and salt into a bowl. Add water and mix until a firm dough forms, adding more flour if needed.
Divide the dough into 2 balls and wrap them in plastic.
Allow the dough to rest for 30 minutes.
On a floured board, roll out each ball of dough very thinly.
Cut the dough into 5 mm (0.25 inch) strips, either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife.
Place the noodles on a floured cloth, dust them with flour, and let them dry for about 30 minutes.
Wash the split peas well and place them in a pan with 1.5 cups of cold water.
Bring the water to a boil and simmer the split peas gently for 30 minutes or until tender.
Add the red beans and their liquid to the split peas mixture and keep it warm.
In a large pot, bring 8 cups of water to a boil. Add 2 tsp of salt, oil, and the noodles.
Gradually add the noodles to the boiling water, stirring after each addition.
Return the water to a boil and cook the noodles uncovered for 5 minutes.
Add the spinach and cook for an additional 5 minutes.
Drain the noodles in a colander and return them to the pot.
Add the split peas and bean mixture with its liquid to the pot. Toss the ingredients lightly and keep them hot over low heat.
In a frying pan, heat 0.5 cup of oil. Fry the onion until soft and then add the ground meat.
Stir the meat over high heat until the juices evaporate and the meat browns lightly.
Season with salt and pepper to taste. Add tomato puree, spices, and water. Cover and simmer for 10 minutes. Then remove the cover and let the moisture evaporate.
The sauce should be oily.
Combine the chakah ingredients and add them to the noodles. Toss well until the mixture is moist.
Place the noodle mixture in a deep dish and top it with the keema.
Stir the dish at the table.
Serve in deep plates.

Variations

Vegetarian versions of Aush can be made by omitting the beef and using vegetable broth to enhance the flavor. For a lighter version, chicken can be used instead of beef.

Cooking Tips & Tricks

To achieve the perfect Aush, patience and attention to detail are key. When making the noodles, ensure the dough is firm yet pliable to prevent it from tearing. Allow the noodles to dry slightly before cooking to maintain their texture. For the meat sauce, browning the meat is crucial to develop depth of flavor. Lastly, balance is vital in Aush; adjust the seasoning carefully to harmonize the dish's various components.

Serving Suggestions

Aush is best served hot, directly after combining the noodles, meat sauce, and chakah. It can be garnished with additional dried mint or fresh herbs for an extra layer of flavor.

Cooking Techniques

The key techniques in making Aush include kneading and rolling the dough for noodles, simmering the pulses until tender, and carefully browning the meat to develop flavor.

Ingredient Substitutions

For a gluten-free version, rice noodles can replace homemade wheat noodles. Greek yogurt can be used instead of traditional drained yogurt for the chakah.

Make Ahead Tips

The meat sauce and chakah can be prepared ahead of time and refrigerated. The noodles can also be made in advance and dried, ready to be cooked when assembling the dish.

Presentation Ideas

Serve Aush in a deep, colorful bowl to highlight its rich textures and colors. Garnish with fresh herbs and a sprinkle of chili flakes for an inviting presentation.

Pairing Recommendations

Aush pairs well with a crisp, green salad to balance its richness. For drinks, a glass of mint tea or a light, fruity white wine complements the dish beautifully.

Storage and Reheating Instructions

Aush is best enjoyed fresh but can be stored in the refrigerator for up to two days. Reheat gently on the stove, adding a little water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A typical serving of Aush contains approximately 600-700 calories. This makes it a hearty meal that can be part of a balanced diet, especially when enjoyed in moderation and as part of an active lifestyle.

Carbohydrates

A serving of Aush provides a good source of carbohydrates, primarily from the flour used in the noodles and the pulses. These carbohydrates are essential for energy, making Aush a fulfilling meal that can sustain you through the day.

Fats

The fats in Aush come from the oil used in cooking and the natural fats present in the beef. While it is important to moderate fat intake, these fats contribute to the dish's satiety factor and carry flavors, enhancing the overall taste.

Proteins

Aush is rich in proteins, thanks to the beef and pulses. Proteins are crucial for building and repairing tissues, making Aush a nutritious choice for maintaining muscle health and overall body function.

Vitamins and minerals

The spinach and coriander in Aush provide vitamins A, C, and K, along with minerals like iron and magnesium. These nutrients support immune function, vision, and bone health, among other benefits.

Alergens

Aush contains gluten (from the flour) and dairy (from the yogurt). Those with sensitivities to these ingredients should take caution. It is possible to modify the recipe to suit gluten-free and dairy-free diets with appropriate substitutions.

Summary

Overall, Aush is a balanced dish, offering carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It is a nutrient-dense meal that can be enjoyed as part of a healthy diet.

Summary

Aush is a celebration of Afghan cuisine, a dish that tells a story of history, culture, and culinary tradition. It is a testament to the power of food to bring people together, offering warmth, nourishment, and a sense of belonging. Whether enjoyed in a family setting or as a special meal, Aush is a dish to be savored and shared.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Aush. It was a hot summer day, and I was visiting my dear friend Fatima in her cozy kitchen. Fatima was known far and wide for her culinary skills, and I always marveled at the delicious aromas that wafted from her stove whenever I visited.

On this particular day, Fatima was busy chopping vegetables and preparing a pot of Aush, a traditional Afghan noodle soup. As I watched her work with practiced hands, I couldn't help but be intrigued by the unique blend of flavors and textures that went into the dish.

"Would you like to learn how to make Aush, my dear?" Fatima asked, her eyes twinkling with mischief.

I nodded eagerly, eager to soak in her culinary wisdom. And so, Fatima began to teach me the intricacies of creating this delectable dish.

She started by explaining the importance of using the right combination of spices, such as turmeric, cumin, and coriander, to give the soup its distinctive flavor. She showed me how to sauté onions and garlic until they were golden brown, releasing their sweet aroma into the air.

Next, Fatima added a medley of vegetables to the pot, including carrots, celery, and potatoes, letting them simmer until they were tender. She then poured in a rich broth made from simmering beef bones for hours on end, infusing the soup with a deep, savory flavor.

But the true star of the show was the noodles. Fatima taught me how to make them from scratch, kneading flour and water until it formed a smooth dough. She then rolled it out thin and cut it into delicate strands, which she added to the soup just before serving.

As the Aush bubbled away on the stove, filling the kitchen with its tantalizing aroma, Fatima and I sat down to enjoy a steaming bowl together. The first spoonful was a revelation – the broth was rich and flavorful, the noodles tender and chewy, and the vegetables perfectly cooked.

From that moment on, Aush became a staple in my own kitchen. I would make it for my family and friends, sharing the recipe and the story of how I learned to make it from Fatima.

Over the years, I would add my own twist to the dish – a dash of lemon juice for brightness, a sprinkle of fresh herbs for garnish – but the essence of the recipe remained the same. It was a testament to the power of friendship and shared culinary traditions, passed down from generation to generation.

And so, whenever I make Aush now, I think of Fatima and that hot summer day in her kitchen, where I first learned to create a dish that would become a cherished part of my culinary repertoire. I am forever grateful for her guidance and inspiration, and for the delicious memories we shared together over a bowl of Aush.