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Afghani   -   Maushawa (Pulse And Yogurt Soup)   adapted from Afghan Food and Cookery by Helen Saberi

  • 2 Ounces Chickpeas -- Cooked
  • 2 Ounces Kidney Beans -- Cooked
  • 2 Ounces Mung Beans -- Cooked
  • 5 Tablespoons Rice
  • 16 Ounces Yogurt
  • 2 Teaspoons Dill
  • Salt And Pepper -- To Taste
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 8 Ounces Lamb -- Cubed
  • 1 Can Tomatoes -- Chopped
  • Salt -- To Taste
  • 1/2 Teaspoon Cayenne
  • 4 Cups Beef Broth
Directions Bring all chickpeas, kidney beans and mung beans to a boil in the broth. Add rice and simmer for 20 minutes. Meanwhile saute onions and lamb in oil until well browned. Add tomatoes to the meat and simmer for 5 minutes. Add salt and cayenne to taste. Add meat mixture to the rice mixture and stir well. Add dill, salt and pepper. Simmer for 5 minutes. Add yogurt and heat through, do not allow to boil. Serve.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 3, Easiness: 3.5, Speed: 2.5, Overall: 3 Rate this recipe

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