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