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A noodle soup with split peas, kidney beans, spinach, and a spiced lamb or beef sauce, topped with yogurt sauce.

From the Recipes Wiki (Fandom) · 28 ingredients
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Why it works: Peas and spinach match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 550 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

Time30 minutes

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Aush Dough

Directions

Make the dough

  1. Sift flour and salt into a bowl.

  2. Add water and mix to a firm dough, adding more flour if necessary.

  3. Divide dough into 2 balls and wrap in plastic.

  4. Rest for 30 minutes.

  5. Roll out each ball of dough very thinly on a floured board.

  6. Cut into 5 mm strips.

  7. Place noodles on a floured cloth, dust with flour, and leave to dry for about 30 minutes.

Cook the peas and noodles

  1. Wash split peas well and place in a pan with 1-1/2 cups cold water.

  2. Bring to the boil and boil gently for 30 minutes or until tender.

  3. Add red beans and liquid and keep warm.

  4. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles.

  5. Put noodles in gradually, stirring after each addition.

  6. Return to the boil and cook uncovered for 5 minutes.

  7. Add spinach and cook for further 5 minutes.

  8. Drain in a colander and return to the pot.

  9. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.

Make the meat sauce

  1. In a frying pan heat 1/2 cup oil, fry onion until soft and add ground meat.

  2. Stir over high heat until juices evaporate and meat browns lightly.

  3. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes.

  4. Remove cover and let moisture evaporate.

Bake and serve

  1. Combine chakah ingredients, add to noodles and toss well.

  2. Place noodle mixture in a deep dish and top with keema.

  3. Stir at the table.

  4. Serve in deep plates.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Peas + spinachtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together550 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Peas + kidney beanstop 5% of all pairs
    Aroma overlapstrong
    Mentioned together47 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Meat + lambtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together469 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Spinach + lambtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together300 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Spinach + oniontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together3,335 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plain flour
Forms the dough structure that holds the noodles together during boiling.
Yellow split peas
Break down while cooking to thicken and add body to the noodle mixture.
Kidney beans
Add soft texture and body to the noodle mixture.
Spinach
Adds leafy texture and color to the noodle mixture.
Ground lamb or beef
Provides the savory meat base, browning as its juices evaporate.
Drained yogurt
Adds tang and creamy moisture to the chakah sauce that coats the noodles.

The step that matters

Stir the meat over high heat until the juices evaporate. Browning the meat needs its released moisture to evaporate first; if the meat is crowded or covered, it steams and turns grey instead of browning, losing savory flavor.

Flavor stand-ins for the kidney beans

How well each one fits the dish's main ingredients (flour, peas, spinach, meat, sauce, onion, lamb):

  1. Beansbetter flavor fit
  2. Sesamebetter flavor fit
  3. Chickpeabetter flavor fit
  4. Kidney beansthe original

Fit is the average pairing score against flour, peas, spinach, meat, sauce, onion, lamb. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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