Mashawa Recipes

MASHAWA - A SIMPLE, DELICIOUS AFGHANI SOUP

Mashawa - A Simple, Delicious Afghani Soup image

Provided by Patricia Rain

Number Of Ingredients 21

Ingredients

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.

MASHAWA

Mashawa image

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."

Provided by jmomls

Categories Pakistani

Time 2h30m

Yield 8

Number Of Ingredients 18

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

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.).

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