Mashawa
Ingredients
- 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 ⓘ
- Yogurt sauce ⓘ
- 8 ounces plain yogurt ⓘ
- 2 garlic cloves, crushed ⓘ
- 1 teaspoon ground dried mint ⓘ
Instructions
- In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 11/2 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 saute, 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 1/4 cup chicken stock.).
Nutrition & Diet Analysis (per serving)
764
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).