Maushauwa (Afghani Meatball Soup) with Yogurt Chaka
Start this one the night before so the kidney beans have a chance to soak.
I absolutely loved this soup! The meatballs had great cumin flavor and the yogurt sauce really kicked it up.
1/4 cup red kidney beans
1 T olive oil
1 onion, chopped
4 cups water or beef broth
1/4 cup lentils
1/4 cup split peas
1 lb ground beef
1 t cinnamon
1 t ground cumin
1/2 t cayenne pepper
salt and pepper
1 lightly beaten egg
1 T olive oil
2 fresh tomatoes, chopped
basmati rice, cooked according to package
Yogurt Chaka (recipe follows)
dried mint leaves for garnish
Soak kidney beans in a large soup pot overnight. Drain. Replace water. Bring beans to a boil over high heat. Reduce heat and simmer 1 hour.
Heat oil in a large frying pan over medium heat. Add onions and saute til softened, about 5 minutes. Add to kidney beans along with water or broth, lentils and split peas. Simmer mixture another hour, or til beans are soft.
Meanwhile, preheat oven to 375°.
To prepare meatballs: add beef to a large bowl. With your hands, mix in cinnamon, cumin, cayenne, egg, 1 T olive oil and salt and pepper. Using a 1 T measuring spoon, shape beef mixture into balls. Place meatballs on a large baking sheet.
Bake til meatballs are brown and crispy and cooked through, turning once.
Add cooked meatballs and tomatoes to bean mixture, adding water or beef broth if needed. Gently stir and bring to a boil, reduce heat to simmer; cover and cook another 10 minutes.
Chaka
1 cup plain yogurt
1 clove garlic, minced
1/2 t dried mint leaves
sea salt to taste
Mix chaka ingrediens in a small bowl. Cover and refrigerate at least an hour before serving.
To serve: ladle soup into bowls. Top with rice, a spoonful of Chaka and sprinkle with a pinch of mint.
I absolutely loved this soup! The meatballs had great cumin flavor and the yogurt sauce really kicked it up.
1/4 cup red kidney beans
1 T olive oil
1 onion, chopped
4 cups water or beef broth
1/4 cup lentils
1/4 cup split peas
1 lb ground beef
1 t cinnamon
1 t ground cumin
1/2 t cayenne pepper
salt and pepper
1 lightly beaten egg
1 T olive oil
2 fresh tomatoes, chopped
basmati rice, cooked according to package
Yogurt Chaka (recipe follows)
dried mint leaves for garnish
Soak kidney beans in a large soup pot overnight. Drain. Replace water. Bring beans to a boil over high heat. Reduce heat and simmer 1 hour.
Heat oil in a large frying pan over medium heat. Add onions and saute til softened, about 5 minutes. Add to kidney beans along with water or broth, lentils and split peas. Simmer mixture another hour, or til beans are soft.
Meanwhile, preheat oven to 375°.
To prepare meatballs: add beef to a large bowl. With your hands, mix in cinnamon, cumin, cayenne, egg, 1 T olive oil and salt and pepper. Using a 1 T measuring spoon, shape beef mixture into balls. Place meatballs on a large baking sheet.
Bake til meatballs are brown and crispy and cooked through, turning once.Add cooked meatballs and tomatoes to bean mixture, adding water or beef broth if needed. Gently stir and bring to a boil, reduce heat to simmer; cover and cook another 10 minutes.
Chaka
1 cup plain yogurt
1 clove garlic, minced
1/2 t dried mint leaves
sea salt to taste
Mix chaka ingrediens in a small bowl. Cover and refrigerate at least an hour before serving.
To serve: ladle soup into bowls. Top with rice, a spoonful of Chaka and sprinkle with a pinch of mint.
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