Rishtat Borma

Ingredients
Dough for dry pasta (you can use linguine broken into 2cm pieces)

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 * ½ kg flour
 * Water
 * Salt


 * 250 grams dry meat (ghideed) or fresh lamb or beef (seasoned with about 1/2 tsp garlic, turmic, hot red pepper)
 * salt
 * 3 tblsp dohn al ghedded (fat from dried meet), oil or ghee
 * 1/2 cup hommos (chick peas)
 * ½ cup Fool Yabis ( dry broad beans)
 * 1 tblsp adas (green lentils)
 * 2 tsp hilba ( feenugreek seed)
 * 2 filfil ( hot pepper)
 * 2 tblsp tomato paste
 * ½ tsp filfil ahmar (hot red pepper powder)
 * 1/4 tsp bzaar (turmic)
 * 4 chopped garlic cloves
 * ½ tsp kosbor (coriander) and krwiya (careway) shibt (dill optional)
 * 1 tblsp dry habak (basil) (optional)
 * Large Onion diced

Directions

 * 1) flour, water and salt are mixed and leave for 10 minutes. Put alghiddedd and its dohn in a large pan, add the Onion, hommos, fool, addas, hilba, tomato paste ,tomato, spices an fry for 5 minutes, then add 3 cups of water. Make the rushta by cutting flat dough into thin pieces ( like match sticks) and ad it to the above mixture. Finally add garlic, kosbor and krawiya. Keep stir from time to time.