Mashawa

Total Time: 2 hrs 30 mins Preparation Time: 35 mins Cook Time: 1 hrs 55 mins

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
• 8 ounces plain yogurt
• 2 garlic cloves, crushed
• 1 teaspoon ground dried mint

Recipe

• 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.).