📝 About This Recipe
Aush-e-Kashk is the ultimate Afghan comfort food, a soul-warming bowl of hand-cut noodles bathed in a rich, velvety sauce of fermented whey (Kashk). This ancient dish perfectly balances the deep, savory notes of a spiced ground beef ragu with the bright, probiotic tang of the kashk and the cooling freshness of dried mint. It is a masterpiece of textures and flavors that has graced Afghan tables for generations, offering a truly authentic taste of Central Asian hospitality.
🥗 Ingredients
The Meat Sauce (Qurma)
- 1 pound Ground beef or lamb (lean or 80/20 mix)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 3 tablespoons Vegetable oil
The Noodles and Base
- 12 ounces Aush noodles (flat wheat noodles; can substitute with linguine)
- 1 can Chickpeas (15 oz, drained and rinsed)
- 1 can Red kidney beans (15 oz, drained and rinsed)
- 2 cups Fresh spinach (roughly chopped)
The Kashk Sauce
- 1 cup Liquid Kashk (fermented whey; or Greek yogurt whisked with lemon juice)
- 2 cloves Garlic (crushed into a paste)
- 2 tablespoons Dried mint (crushed between palms)
- 1/2 cup Water (to thin the sauce)
👨🍳 Instructions
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1
Begin by preparing the meat sauce (Qurma). Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the diced onions and sauté until they are translucent and just beginning to turn golden brown, about 6-8 minutes.
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2
Add the ground meat to the skillet. Break it apart with a wooden spoon and cook until browned. Stir in the minced garlic, turmeric, coriander, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
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3
Incorporate the tomato paste, stirring it into the meat for 2 minutes to caramelize and deepen the color. Add 1/2 cup of water, reduce heat to low, and simmer for 15 minutes until the sauce is thick and oil begins to separate.
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4
While the meat simmers, prepare the Kashk mixture. If using liquid kashk, whisk it in a small bowl with the crushed garlic and enough water to reach the consistency of heavy cream. If using yogurt, add a squeeze of lemon for that signature tang.
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5
Bring a large pot of salted water to a rolling boil. Add the Aush noodles (or linguine) and cook according to package instructions, but stop 2 minutes before they are fully al dente.
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6
Five minutes before the noodles are finished, add the drained chickpeas and kidney beans to the boiling noodle water to warm them through.
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7
In the final 60 seconds of boiling, toss the chopped spinach into the pot. It should wilt almost instantly, turning a vibrant green.
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8
Drain the noodles, beans, and spinach mixture thoroughly, but reserve 1 cup of the starchy cooking water.
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9
Return the noodle mixture to the pot. Stir in half of the Kashk sauce and a splash of the reserved pasta water to coat everything in a creamy, tangy glaze.
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10
To assemble, spread a thin layer of the remaining Kashk sauce on the bottom of a large serving platter.
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11
Mound the creamy noodles and beans over the kashk. Top generously with the savory meat sauce (Qurma).
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12
Finish the dish by drizzling the remaining Kashk over the top and sprinkling a heavy dusting of dried mint for that essential aromatic finish.
💡 Chef's Tips
If using dried kashk balls, soak them in warm water overnight and blend until smooth before using. Do not overcook the noodles; they should have a slight bite to stand up to the heavy sauces. For a vegetarian version, replace the ground meat with a hearty sautéed mushroom and lentil mixture. Rub the dried mint between your palms right before garnishing to release the essential oils and maximize aroma. If the kashk is too salty (which it often is), reduce the salt added to the meat and noodle water.
🍽️ Serving Suggestions
Serve with a side of fresh Afghan flatbread (Nan-e-Afghani) to scoop up the extra sauce. Pair with a simple chopped salad of cucumbers, tomatoes, and onions (Salata) for a crunchy contrast. A glass of cold Dogh (savory yogurt drink with cucumber and mint) is the traditional beverage of choice. Provide extra dried mint and chili flakes on the table for guests to customize their spice level.