Maushawa

Maushawa

Bean and meatball soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
105g dried red kidney beans, washed and soaked overnight
110g yellow split peas
110g mung beans
110g short-grain white rice
2 teaspoons salt

Meatballs

Quantity Ingredient
250g finely minced beef or lamb
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot chilli powder
1/4 teaspoon ground cinnamon

To finish

Quantity Ingredient
60ml vegetable oil
1 large onion, finely chopped
125g tomatoes, peeled and chopped
1 tablespoon dill, chopped
250g yoghurt

Method

  1. Place the kidney beans in a large saucepan with their soaking water. Bring to the boil, cover and simmer gently for 1 hour.
  2. Wash the yellow split peas and mung beans and add to the beans with 500 ml water. Return to the boil and simmer for 30 minutes.
  3. Wash the rice and add to the pan with the salt. Simmer for a further 30 minutes, until the ingredients are soft.
  4. Combine the meat with the seasonings and shape into balls the size of hazelnuts.
  5. Heat the oil in a large heavy-based saucepan and fry the onion until translucent and lightly browned. Add the meatballs and fry, stirring often, until browned. Stir in 250 ml water and the tomatoes, then cover and simmer for 30 minutes.
  6. Add the cooked bean mixture, another 500 ml water and the dill. Bring to the boil, then add the yoghurt, stirring over low heat until almost boiling.
  7. Adjust the seasoning with salt and more chilli powder if desired. Serve hot in deep plates with lawash or naun.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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