Mashawa: Afghan Barley Soup

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Mmm soup. I mean barley soup. I mean Mashawa!

This Afghan barley soup, Mashawa, is flavorful, hearty, and all the comfort you need during the winter months.

Want to make the most amazing Mashawa? Keep reading!

Mashawa is such a cherished dish in the Afghan cuisine world. The dish carries such a massive cultural significance. So many generations of people have passed down their favorite recipes. Afghans combine their top local ingredients to create this dish with their soul and we could not wait to share it when we finally figured out how to make it.

Barley and Mung Beans make the dish what it is. It is the base of the entire thing. You can also use Wheat if you’d like in replacement of Barley but it is not the same, in our opinion. The flavors will have you fighting for more!

We absolutely loved going to my Aunt’s house because we knew she would make Mashawa for us and it never disappointed. The aroma filled the air as we waited to be served and when we take our first bite, our taste palates go insane!

a bowl of Mashawa with yogurt drizzled over it

Tips on Making The Best Mashawa

Adjusting the Seasonings: We provide you measurements on what seasonings you should use but of course, this is just a main template and our own personal preference. I would recommend you adjust the seasonings to your liking/preference. Start small and gradually add more until you get the perfect flavors.

Soak Mung Beans, for better texture: We did not soak our mung beans prior to adding them in the pressure cooker because the pressure cooker handles it well. However, you can soak them for 30 minutes beforehand to get an even softer texture from the Mung Beans.

Low-Sodium Ingredients: Use Low-Sodium ingredients because this recipe can certainly add up in that department. the canned beans and tomatoes can be replaced for low-sodium variants. Control the saltiness!

Natural Pressure Release: We recommend using an InstantPot Pressure Cooker and letting it naturally release when it’s finished. Resist that urge to release it all at once because that thing will sputter hot liquid everywhere.

Add More Water: If necessary, add more water to the soup to get a more liquid consistency. This is a soup after all. The Mashawa will sit and some of the liquid will evaporate/get absorbed by the barley/beans. However, I personally don’t like it so soupy, but my wife does. So just adjust if needed.

Ingredients

1 lb Ground Beef
1 Onion (diced)
1 tbsp Garlic (minced)
2 tsp Coriander
2 tsp Cumin
2 tsp Chili Powder
1 tsp Turmeric
1 tsp Garam Masala
Salt (to taste)
2 tbsp Tomato Paste
1 can Diced Tomatoes
1 cup Barley (rinsed)
1/2 cup Mung Beans (dry)
6 cups Water
1 can Kidney Beans
1 can Pinto Beans

Toppings

Greek Yogurt
Cilantro
Dried Dill
Green Onions
Hot Red Chili Powder

Instructions

Sauté ground beef, diced onion and minced garlic in your pressure cooker.

onions being sautéed with beef and garlic

Next, add coriander, cumin, chili powder, turmeric, garam masala, and salt.

Then, add tomato paste, diced tomatoes, barely, mung beans, and water.

Mix together and set pressure cooker on high for 20 minutes. When done, release pressure and add kidney and pinto beans.

adding kidney beans and pinto beans to the mashawa after it is pressure cooked fully.

If a more soupy consistency is desired, add more water, otherwise garnish your Mashawa and enjoy!

STORAGE RECOMMENDATIONS

REFRIGERATION

Mashawa can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.

USE AIRTIGHT CONTAINERS

We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!

FREEZING

Mashawa can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.

REHEATING

Use a microwave or stovetop to reheat the Mashawa. Both work just fine but try not to overheat it.

FREQUENTLY ASKED QUESTIONS

Can I use a different type of beef/meat?

You can certainly substitute the ground beef for other beef/meats. Popular choices are lamb, chicken, or turkey!

Do you have to rinse the barley and mung beans prior to adding them to the dish?

I recommend rinsing the barley for sure. We did not rinse or soak the Mung Beans as we do not feel the need to do that with the pressure cooker. But rinsing anything will help remove any debris and keep it clean!

Can I use a pot rather than pressure cooker?

Yes, but it will take longer. Prepare everything the same way but just simmer the ingredients until fully cooked.

Can I freeze Mashawa leftovers?

You can. Just use airtight containers that are freezer safe and consume it within 2 months. Thaw before reheating.

What else can I eat with this?

Eat this with naan, pita bread or rice! We love garnishing it and eating it with yogurt all over. Add a side salad like our Salata – Afghan Salad.

Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this Mashawa or just eat by itself

Beef Korma

Challow, an Afghan White Rice

Kabuli Palaw, Afghan Brown Rice

Cilantro Green Chutney

Salata – Afghan Salad

LOVE OUR MASHAWA? GIVE US FEEDBACK

If you make our Mashawa, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!

Halfghan Kitchen Instagram