Iraqi Mung Beans And Rice Mash M Tubuq Recipes

CURRIED MUNG BEANS WITH RHUBARB AND YAMS

Steps:

• Cover the mung beans with water in a deep pot.
• Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes).
• Remove from the heat and drain thoroughly.
• Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
• Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
• Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
• Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes).
• Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes).
• Serve with the brown rice and chutney.

IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE

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).

CURRIED CABBAGE WITH WHOLE MUNG BEANS

Steps:

• To cook mung beans, drop into 2 quarts boiling water, lower heat and simmer 2 minutes. Remove pan from heat, cover and set aside for one hour. Bring water to the boil again, simmer until tender (up to an hour). Drain and set aside. This step can be done in advance.
• Combine cumin seeds, black mustard seeds, chilies and ginger in small dish.
• Heat the ghee or oil in a large pot over moderately high heat. Drop in the spice/seed mixture and fry until the mustard seeds start to pop. Then add the asafetida, bay leaf, cabbage, turmeric and coriander, onion and garlic. Cook, stirring often, for 10-20 minutes or until cabbage is wilted, brown and crisp.
• Add the cooked beans, salt, lemon juice and honey.