Afghan
Aush
Aush is a comforting Afghan noodle soup layered with tender beans, fresh herbs, garlicky yogurt, and a spiced meat qorma. The hand-cut noodles give the broth its body, while dried mint and chaka make each bowl bright and fragrant.
Watch it madePick Up Limes · 7:07
Ingredients
- All-purpose flour1 cup, plus more for dusting
- Fine salt1 tsp, divided
- Water1/3 cup for dough, plus 3 cups for soup
- Vegetable oil2 tbsp, divided
- Yellow onion1 small, finely chopped, divided
- Garlic3 cloves, minced, divided
- Ground lamb or beef150g
- Tomato paste2 tbsp, divided
- Ground coriander1 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Cooked chickpeas1/2 cup
- Cooked red kidney beans1/2 cup
- Fresh spinach1 packed cup, chopped
- Fresh cilantro1/3 cup, chopped
- Fresh dill2 tbsp, chopped
- Scallions2, thinly sliced
- Chaka or thick strained yogurt1/2 cup
- Dried mint1 tsp, crushed
- Red pepper flakes1/4 tsp, optional
Method
- Mix the flour with 1/4 tsp salt, then add 1/3 cup water gradually and knead for 6 to 8 minutes until firm and smooth.
- Cover the dough and rest it for 20 minutes.
- Roll the dough on a floured surface into a thin sheet, dust well with flour, fold loosely, and cut into narrow noodles about 5 mm wide.
- Shake the noodles open, dust lightly with flour, and set them aside while you prepare the soup.
- For the meat qorma, heat 1 tbsp oil in a small pan and cook half the chopped onion until golden at the edges.
- Add the ground lamb or beef and cook until browned, breaking it up finely.
- Stir in half the minced garlic, 1 tbsp tomato paste, coriander, turmeric, black pepper, 1/4 tsp salt, and 2 tbsp water, then simmer for 8 to 10 minutes until glossy and thick.
- In a soup pot, heat the remaining 1 tbsp oil and cook the remaining onion until soft and lightly golden.
- Add the remaining garlic and 1 tbsp tomato paste, stirring for 1 minute until fragrant and deep red.
- Pour in 3 cups water, add the chickpeas and kidney beans, and simmer for 10 minutes.
- Add the hand-cut noodles a few at a time, stirring gently so they do not stick, and simmer for 8 to 10 minutes until tender.
- Stir in the spinach, cilantro, dill, scallions, and 1/2 tsp salt, then cook for 2 minutes until the greens soften but stay bright.
- Mix the chaka or strained yogurt with a pinch of salt and loosen it with 1 to 2 tbsp warm soup broth so it pours smoothly.
- Ladle the aush into bowls, spoon the yogurt over the top, add the meat qorma, and finish with crushed dried mint and optional red pepper flakes.
Common questions
Can I substitute the lamb or beef in Aush, and will it change the flavor much?
Yes. Ground turkey or chicken works, but the soup will taste lighter and less rich. Add a little extra oil and a pinch more coriander to keep the qorma flavorful. Vegan option: use lentils or crumbled mushrooms.
How long does Aush take from start to finish, and what can I prep ahead?
Plan on about 45 to 60 minutes. Make the noodles and qorma ahead if needed; store them separately. The soup base can also be cooked earlier, then finished with spinach and beans right before serving.
What are the most common mistakes when making the noodles for Aush?
The biggest mistakes are adding too much water, under-kneading, or rolling the dough too thick. Keep it firm, rest it fully, and dust generously so the strips don’t stick together when you fold and cut them.
How should I store leftover Aush, and does it reheat well?
Store the soup and noodles separately in the fridge for up to 3 days. Reheat the soup gently, then add noodles just before serving so they stay tender, not mushy. The meat qorma also freezes well for 2 months.
What should I serve with Aush, and how do I garnish it?
Serve hot with a dollop of plain yogurt, dried mint, or a little garlic yogurt if you like. A squeeze of lemon and extra black pepper brighten it. Flatbread on the side is common and helps scoop the soup.