Best 2 Iraqi Mung Beans And Rice Mash Mtubuq Recipes

**Iraqi Mung Beans and Rice Mash (Mtubuq): A Culinary Delight**

Embark on a culinary journey to the heart of Iraq and discover the delectable Iraqi Mung Beans and Rice Mash, known as Mtubuq. This traditional dish is a harmonious blend of earthy mung beans, aromatic rice, and an array of spices that dance on the palate. Experience the richness of lamb or chicken broth infused with fragrant cardamom, cumin, and the subtle warmth of cinnamon. Dive into the creamy texture of the mung beans and rice, perfectly complemented by the tender meat and the vibrant flavors of sautéed onions, tomatoes, and garlic. This versatile dish can be enjoyed as a comforting main course or as an accompaniment to grilled meats or roasted vegetables. Whether you prefer a vegetarian version or the hearty meaty delight, Mtubuq will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE

Iraqi Layered Fresh Fava Bean/Broad Beans & Rice image

This is another "layered" (m'tubuq) rice dish from Iraq. It's a little work cleaning the fava beans but it can be done while watching TV. Very tasty! The recipe is a high source of protein with or without meat. I make it w/o meat (if you prefer meat, it should be lamb). Since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient. You can replace the fava beans with baby lima beans if fava isn't available. Fava beans are so much tastier than lima beans, though. You should be able to find them at a produce market or Middle East grocery store. I buy the fresh and double peel them, i.e. remove the large cottony outer pod then remove the shell or skin around each bean. They are also available canned and ready to cook but I still take off the little thin shell around each one.

Provided by Hudakore

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs fava beans, before cleaning
1 cup rice
1 -1 1/2 tablespoon chopped fresh dill
1 medium onion, chopped
2 -3 tablespoons oil
salt, to taste
yogurt or date syrup

Steps:

If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, 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.
Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
Serve with dollops of plain yogurt or date syrup (dibis).

MUNG BEANS AND RICE (MASHKITCHIRI)

Mung Beans and Rice (Mashkitchiri) image

Provided by Marian Burros

Categories dinner, project, side dish

Time 1h10m

Yield 3 servings as a main dish

Number Of Ingredients 14

Ingredients

1 cup mung dal (dried split yellow mung beans)
2 cups chopped onions
2 carrots, diced
2 tablespoons olive oil
1 large potato, peeled and diced
1 28-ounce can no-salt-added crushed tomatoes
2 teaspoons cumin seed
1 1/2 teaspoons hot paprika, plus extra for garnish
1/2 teaspoon sweet paprika, plus extra for garnish
2 cups no-salt-added chicken stock
1 cup long-grain rice
2 cups water
3/4 teaspoon salt or to taste
1/2 cup chopped cilantro

Steps:

Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
Saute onions and carrots in hot oil until onion begins to turn golden.
Add potato and cook 5 minutes.
Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
Garnish with cilantro and hot or sweet paprika.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 10 grams, Carbohydrate 154 grams, Fat 14 grams, Fiber 23 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1366 milligrams, Sugar 26 grams

Tips:

Use high-quality mung beans for the best flavor and texture.
Soak the mung beans overnight or for at least 8 hours before cooking. This will help them to cook more evenly and quickly.
Rinse the mung beans well before cooking to remove any dirt or debris.
Use a heavy-bottomed pot or Dutch oven to cook the mung beans and rice. This will help to prevent them from sticking to the bottom of the pot.
Bring the mung beans and rice to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
Add the seasonings and vegetables to the pot during the last 30 minutes of cooking.
Serve the Iraqi mung beans and rice mash with pita bread, yogurt, and a sprinkle of fresh herbs.

Conclusion:

Iraqi mung beans and rice mash is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, fiber, and vitamins, this dish is a great way to get a healthy and satisfying meal on the table.