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Iraqi Mung Beans and Rice - Mash M'tubuq

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“The recipe I have is called mash m'tubuq or layered mung beans and rice in English. Mung beans are commonly known as bean sprouts in Chinese food but in this case, they're not sprouted first. I make it quite often and is a high source of protein though I make it w/o meat (meat can be used and should be lamb). This is my recipe but, since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient:”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29-177.44 ml dry mung beans, soaked overnight
  • 236.59 ml rice
  • 14.79-22.18 ml fresh dill, chopped
  • 1 medium onion, chopped
  • 29.58-44.37 ml oil
  • 4.92-7.39 ml salt (to taste)
  • plain yogurt (optional, for serving)
  • date molasses (dibis, optional for serving)

Directions

  1. If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
  2. Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
  3. When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.

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