- 16 oz yoghurt
- 1/4 C olive oil
- 2 onions, chopped
- 1 lb minced beef or lamb
- 2/3 C tomato juice
- 1 t ground coriander or garam masala
- salt and freshly ground black pepper to taste
- 1 qt water
- 8 oz noodles (wonton skins cut in 1/4" strips work well)
- 1/2 t red pepper
- 3 cloves garlic, peeled and crushed
- 1 t dry mint
- Drain the yoghurt for about an hour (or buy strained yoghurt).
- Heat the oil in a pan. Add the chopped onions and fry until they are
reddish-brown. Add the meat and fry until brown. Add the tomato juice and
let boil, then add the coriander, salt and pepper. Simmer for about half an
- Meanwhile, bring the water to a boil in a large saucepan, then add the noodles and cook until they are done. Add the yoghurt, dried mint, red pepper, some (but not all) of the meat sauce, and additional salt as needed. Stir well, then simmer for about ten minutes. Fry the crushed garlic in a little oil, add it to the aush, and then serve hot. The remaining meat sauce goes on the side, and can be used to make the soup thicker if desired.
Thanks to Cosma Shalizi and his grandfather for this version of a fantastic Afghan soup.