Iraqi Mung Beans and Rice - Mash M'tubuq

Recipe by Hudakore
READY IN: 40mins


  • 12 - 34
    cup dry mung beans, soaked overnight
  • 1
    cup rice
  • 1 - 1 12
    tablespoon fresh dill, chopped
  • 1
    medium onion, chopped
  • 2 -3
    tablespoons oil
  • 1 - 1 12
    teaspoon salt (to taste)
  • plain yogurt (optional, for serving)
  • date molasses (dibis, optional for serving)


  • 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.
  • 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.
  • When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.