Mashawa Recipe #372387
From the Milwaukee Journal in 2006...a soup called Mashawa that is served at Kabul Afghanistan and Mediterranean Restaurant, at 541 State St., Madison.
Hamed Zafari, manager, sent the recipe. He said it’s the only soup that is served at the restaurant. He called it a "very traditional Afghan dish" and said the ingredients are "not set in stone — you can adjust them to taste."
by Chef #378000
2½ hours | 30 min prep
8 servings
- 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
- 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.).
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5 stars