Persian toasted noodles with leek sauce and beans (Ash-e reshteh) from Feast from the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible (page 298) by Faye Levy

  • vegetable stock
  • kashk
  • Show all ingredients...

  • EYB Comments

    Can substitute water for vegetable stock; vermicelli pasta, whole wheat spaghetti pasta, or linguini pasta for noodles; cooked white beans, cooked pinto beans, or cooked chickpeas for cooked red beans; yogurt for kashk; and dried mint for mint.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for vegetable stock; vermicelli pasta, whole wheat spaghetti pasta, or linguini pasta for noodles; cooked white beans, cooked pinto beans, or cooked chickpeas for cooked red beans; yogurt for kashk; and dried mint for mint.

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