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1
Sift flour and salt into a bowl, add in water and mix to a hard dough, adding more flour if necessary.
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2
Divide into 2 balls and wrap in plastic.
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3
Rest for 30 min.
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4
On a floured board roll out each ball of dough very thinly.
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5
Cut into 5 mm
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6
(1/4-inch) strips either while it is flat or possibly by rolling up each sheet of dough and slicing with a sharp knife.
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7
Place noodles on a floured cloth, dust with flour and leave to dry for about 30 min.
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8
Wash split peas well and place in a pan with 1-1/2 c. cool water.
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9
Bring to the boil and boil gently for 30 min or possibly till tender.
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10
Add in red beans and liquid and keep hot.
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11
In a large pot bring 8 c. water to the boil, add in 2 tsp.
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12
salt, oil and noodles.
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13
Put noodles in gradually, stirring after each addition.
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14
Return to the boil and cook uncovered for 5 min.
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15
Add in spinach and cook for further 5 min.
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16
Drain in a colander and return to the pot.
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17
Add in split peas and bean mix with its liquid, toss ingredients lightly and keep warm over low heat.
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18
In a frying pan heat the 1/2 c. oil, fry onion till soft and add in grnd meat.
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19
Stir over high heat till juices evaporate and meat browns lightly.
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20
Add in salt and pepper to taste, tomato puree and water, cover and simmer 10 min, then remove cover and let moisture evaporate.
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21
Sauce should be oily.
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22
Combine chakah ingredients, add in to noodles and toss well.
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23
Mix should be moist.
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24
Place noodle mix in a deep dish and top with keema.
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25
Stir at the table and serve in deep plates.
