📝 About This Recipe
A soul-warming staple of Afghan home cooking, Osh-e-Burida is a vibrant tapestry of hand-cut wheat noodles, hearty legumes, and a fragrant bouquet of fresh herbs. This 'cut noodle' soup is distinguished by its silky texture and the cooling tang of 'chaka' (strained yogurt) swirled into a savory broth. It is a comforting, nutrient-dense masterpiece that perfectly balances the earthiness of chickpeas with the brightness of dill and cilantro.
🥗 Ingredients
The Hand-Cut Noodles (Osh)
- 2 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Water (lukewarm)
- 1 teaspoon Salt
The Soup Base
- 3 tablespoons Vegetable oil
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 can Chickpeas (15oz, rinsed and drained)
- 1 can Red kidney beans (15oz, rinsed and drained)
- 1/2 cup Yellow split peas (pre-soaked for 2 hours)
- 8 cups Beef or Vegetable broth (low sodium)
- 1 teaspoon Turmeric powder
- 1 tablespoon Dried dill
The Fresh Herbed Yogurt Finish
- 1.5 cups Greek yogurt or Chaka (plain, full fat)
- 1 bunch Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Dill (finely chopped)
- 1 tablespoon Dried mint (for garnish)
- 1/2 teaspoon Red chili flakes (optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Gradually add water and knead for about 8-10 minutes until a stiff, smooth dough forms. Cover and let rest for 30 minutes.
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2
While the dough rests, heat oil in a large heavy-bottomed pot over medium heat. Sauté the diced onions until translucent and slightly golden, about 6-8 minutes.
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3
Add the minced garlic and turmeric to the onions. Stir for 1 minute until fragrant, being careful not to burn the garlic.
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4
Pour in the broth and add the soaked yellow split peas. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the split peas are nearly tender.
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5
Return to the dough: divide it into two balls. On a heavily floured surface, roll each ball into a very thin sheet (about 1/8 inch thickness).
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6
Generously dust the top of the dough sheet with flour. Fold the sheet loosely into a wide roll or accordion style.
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7
Using a sharp knife, cut the roll into thin strips (about 1/4 inch wide). Toss the cut noodles gently with your hands to separate them and shake off excess flour.
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8
Add the canned chickpeas, kidney beans, and dried dill to the simmering pot. Season with salt and black pepper to taste.
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9
Increase the heat to medium-high. Once the soup is at a rolling boil, drop the fresh noodles in gradually, stirring constantly to prevent them from sticking together.
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10
Cook the noodles in the broth for 5-7 minutes. The flour from the noodles will naturally thicken the soup to a velvety consistency.
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11
In a separate small bowl, whisk the yogurt with a splash of water and a pinch of salt until smooth.
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12
Turn off the heat. Stir in the fresh cilantro and fresh dill. Slowly fold in half of the yogurt mixture to the pot, or save it all for individual bowl toppings to prevent curdling.
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13
Ladle the thick soup into deep bowls. Top with a generous dollop of the remaining yogurt, a sprinkle of dried mint, and chili flakes if desired.
💡 Chef's Tips
If you are short on time, high-quality fettuccine or linguine broken into pieces can substitute for handmade noodles. Always rinse your canned beans thoroughly to ensure the broth remains clear and the flavors of the herbs shine. To prevent the yogurt from curdling, temper it by whisking a ladle of hot broth into the yogurt before adding the yogurt to the pot. The dough must be stiff; if it's too soft, the noodles will dissolve into the soup rather than holding their shape. Fresh herbs are non-negotiable for the authentic taste—don't substitute the cilantro or fresh dill with dried versions for the final garnish.
🍽️ Serving Suggestions
Serve with warm, crusty Afghan Naan or flatbread for dipping into the thick broth. Pair with a side of 'Torshi' (Afghan pickled vegetables) to provide a sharp acidic contrast to the creamy soup. A glass of 'Doogh' (savory yogurt drink) with mint makes for a refreshing beverage pairing. For a non-vegetarian version, you can add small lamb meatballs (Kofta) to the broth during the simmering stage. Finish the meal with a cup of hot green tea with cardamom.