Aush

Dough

 * 2 cups plain flour
 * 1 tsp salt
 * ⅔ cup cold water
 * additional flour

Pules and Noodle Mixture

 * ½ cup yellow split peas - (daul nakhud)
 * cold water
 * 1 cup canned kidney beans with liquid
 * salt
 * 1 tbsp oil
 * 2 cups finely chopped spinach

Meat Sauce

 * ½ cup oil
 * 1 medium onion; finely chopped
 * 750 g ground lamb or beef
 * salt
 * freshly ground black pepper
 * ½ teaspoon ground cinnamon
 * 2 teaspoons ground coriander
 * 1 teaspoon ground turmeric
 * ½ cup tomato purée
 * ½ cup water

Chakah

 * 1½ cups drained yogurt
 * 3 tsp dried mint; rubbed
 * ¼ tsp hot chili pepper (or more)
 * ¼ cup finely chopped coriander
 * salt to taste

Directions

 * 1) Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary.
 * 2) Divide into 2 balls and wrap in plastic.
 * 3) Rest for 30 minutes.
 * 4) On a floured board roll out each ball of dough very thinly.
 * 5) Cut into 5 mm (¼-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife.
 * 6) Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.
 * 7) Wash split peas well and place in a pan with 1½ cups cold water.
 * 8) Bring to the boil and boil gently for 30 minutes or until tender.
 * 9) Add red beans and liquid and keep warm.
 * 10) In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles.
 * 11) Put noodles in gradually, stirring after each addition.
 * 12) Return to the boil and cook uncovered for 5 minutes.
 * 13) Add spinach and cook for further 5 minutes.
 * 14) Drain in a colander and return to the pot.
 * 15) Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.
 * 16) In a frying pan heat the ½ cup oil, fry onion until soft and add ground meat.
 * 17) Stir over high heat until juices evaporate and meat browns lightly.
 * 18) Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate.
 * 19) Sauce should be oily.
 * 20) Combine chakah ingredients, add to noodles and toss well.
 * 21) Mixture should be moist.
 * 22) Place noodle mixture in a deep dish and top with keema.
 * 23) Stir at the table.
 * 24) Serve in deep plates.