| 1 | Serves: 6 cooking time: 1 to 1-?hours sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. |
| 2 | Divide into 2 balls and wrap in plastic. |
| 3 | Rest for 30 minutes. |
| 4 | On a floured board roll out each ball of dough very thinly. |
| 5 | Cut into 5 mm (?inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. |
| 6 | Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes. |
| 7 | Wash split peas well and place in a pan with 1-?cups cold water. |
| 8 | Bring to the boil and boil gently for 30 minutes or until tender. |
| 9 | Add red beans and liquid and keep warm. |
| 10 | In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. |
| 11 | Put noodles in gradually, stirring after each addition. |
| 12 | Return to the boil and cook uncovered for 5 minutes. |
| 13 | Add spinach and cook for further 5 minutes. |
| 14 | Drain in a colander and return to the pot. |
| 15 | Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat. |
| 16 | In a frying pan heat the ?cup oil, fry onion until soft and add ground meat. |
| 17 | Stir over high heat until juices evaporate and meat browns lightly. |
| 18 | Add salt and pepper to taste, tomato puree and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. |
| 19 | Sauce should be oily. |
| 20 | Combine chakah ingredients, add to noodles and toss well. |
| 21 | Mixture should be moist. |
| 22 | Place noodle mixture in a deep dish and top with keema. |
| 23 | Stir at the table and serve in deep plates |
