📝 About This Recipe
Aush is the ultimate Afghan comfort food, a soul-warming noodle soup that balances the brightness of fresh dill and cilantro with the richness of a spiced tomato-meat ragu. This version features traditional hand-cut wheat noodles and 'Chaka'—a thick, strained garlicky yogurt that swirls into the broth to create a creamy, tangy finish. It is a celebratory dish often served at family gatherings, representing the heart of Afghan hospitality in a single bowl.
🥗 Ingredients
The Hand-Cut Noodles
- 2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Water (lukewarm)
- 1/2 teaspoon Salt
- 1 large Egg (beaten)
The Meat Sauce (Qurma)
- 1/2 pound Ground beef or lamb (lean)
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Turmeric
- 1 teaspoon Coriander powder
- 2 tablespoons Vegetable oil
The Herb Broth
- 8 cups Beef or vegetable broth (low sodium)
- 1 can Chickpeas (15 oz, drained and rinsed)
- 1 can Red kidney beans (15 oz, drained and rinsed)
- 1 bunch Fresh cilantro (finely chopped)
- 1/2 cup Fresh dill (finely chopped)
- 1 tablespoon Dried mint (crushed)
Chaka (Garlic Yogurt)
- 1.5 cups Greek yogurt (full fat preferred)
- 2 cloves Garlic (pressed or grated into a paste)
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
Prepare the noodle dough: In a large bowl, mix flour and salt. Create a well in the center and add the beaten egg and lukewarm water. Knead for 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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2
While the dough rests, prepare the Chaka. In a small bowl, whisk the Greek yogurt with the garlic paste and salt. If the yogurt is too thick, add a teaspoon of water. Set aside in the refrigerator to allow flavors to marry.
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3
Make the meat sauce: Heat oil in a skillet over medium heat. Sauté the diced onions until translucent and golden, about 6-8 minutes.
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4
Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned. Stir in the minced garlic, turmeric, coriander, and tomato paste. Cook for 2 minutes to toast the spices.
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5
Add 1/2 cup of water to the meat mixture, reduce heat to low, and simmer for 15 minutes until the sauce is thick and the oil begins to separate. Season with salt and pepper to taste.
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6
Roll out the noodles: On a heavily floured surface, roll the rested dough into a very thin rectangle (about 1/16th of an inch). Dust the top generously with flour.
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7
Fold the dough loosely into a wide roll or accordion shape. Using a sharp knife, cut into thin strips (about 1/4 inch wide). Toss the noodles gently with more flour to prevent sticking and spread them out on a tray.
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8
In a large stockpot, bring the broth to a rolling boil. Add the chickpeas and kidney beans, reducing the heat to a steady simmer.
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9
Carefully drop the fresh noodles into the boiling broth. Stir gently to ensure they don't clump. Cook for 3-5 minutes; fresh noodles cook very quickly and will float when ready.
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10
Stir in the fresh cilantro and dill. Let the herbs wilt into the broth for just 1 minute to preserve their vibrant green color and fresh aroma.
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11
To serve, spread a generous dollop of the garlic yogurt (Chaka) at the bottom of each individual serving bowl.
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12
Ladle the hot noodle and herb soup over the yogurt. Top each bowl with a few spoonfuls of the savory meat sauce.
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13
Finish with a sprinkle of dried mint and a drizzle of the reddish oil from the meat sauce for a beautiful presentation.
💡 Chef's Tips
If you are short on time, you can substitute the hand-cut noodles with dried linguine or fettuccine broken in half. For the most authentic flavor, use high-quality dried mint; rub it between your palms over the bowl to release the essential oils. Don't overcook the herbs; adding them at the very end ensures the soup stays bright and fragrant rather than muddy. If the soup becomes too thick as it sits (the noodles absorb liquid), thin it out with a splash of hot broth or water before serving. Ensure your yogurt is at room temperature before adding to the hot soup to prevent curdling.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or crusty flatbread to soak up the creamy broth. Pair with a side of 'Salata' (a fine-diced Afghan salad of tomato, cucumber, and onion). Offer extra red pepper flakes or 'Torshi' (pickled vegetables) on the side for those who like a spicy kick. A glass of 'Doogh' (a savory yogurt drink with mint) complements the tanginess of the Chaka perfectly. Finish the meal with a cup of hot cardamom-scented green tea.