Best Mashawa Recipes

Mashawa image

Provided by jmomls

Categories Pakistani

Time 2h30m

Yield 8

Number Of Ingredients 18

water
1 cup dried kidney beans
1 cup dried garbanzo beans
4 tablespoons vegetable oil
1 large onion, diced
1 lb ground turkey (substituting for ground lamb)
1 (15 1/2 ounce) can crushed tomatoes
1 tablespoon salt
2 tablespoons dried dill
3/4 tablespoon cayenne pepper
1/2 tablespoon black pepper
1/2 tablespoon dried cilantro
1 cup chicken stock
1/2 cup yellow split peas
1/2 cup split peas
8 ounces plain yogurt
2 garlic cloves, crushed
1 teaspoon ground dried mint

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.).

Mashawa - A Simple, Delicious Afghani Soup image

Provided by Patricia Rain

Number Of Ingredients 21

1 large onion, finely chopped
5 cloves of garlic, finely chopped
4 - 5 tablespoons olive oil
6 cups chicken or vegetable broth
3 tablespoons tomato paste
sea salt to taste
1 tablespoon finely ground coriander
1 tablespoon dried cumin
1 tablespoon cinnamon
1/2 teaspoon Rain's Choice ground Vanilla Bean Powder
1 teaspoon dried oregano or 1 tablespoon fresh oregano, minced
1 teaspoon freshly ground black pepper
1 1/2 cups dried adzuki beans (or substitute other small beans)
1 15-ounce can of kidney or Cannelini beans
1 15-ounce can of garbanzo beans (chickpeas)
1 15-ounce can of black beans
1/2 pound of cleaned spinach leaves (or to taste)
1 cup plain Greek yogurt
1/2 teaspoon fresh minced garlic
1/2 teaspoon salt
2 -3 tablespoons fresh mint, finely minced (optional)

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.