Small green mung beans (Vigna radiata), the main pulse in Uzbek cooking. They are softer and more delicate than ordinary beans.
Mashkhurda is a thick Uzbek soup of mash (small green mung beans), rice and meat. It is closer to porridge than to soup: the mash cooks until fairly soft, the rice softens too, and the broth turns rich and concentrated. It is a winter dish that warms and fills you, and it goes well with hot non flatbread.
Method
- 1
Soak the mash in cold water for 1 hour.
- 2
Fry the meat in the oil in a kazan (a heavy cast-iron pot) for 5 minutes.
- 3
Add the onions and cook for 5 minutes.
- 4
Add the carrots and fry for 3 minutes.
- 5
Add the tomatoes, garlic and spices, and simmer for 5 minutes.
- 6
Drain the mash, add it to the kazan and pour in 2 litres of water.
- 7
Bring to the boil and simmer over a low heat for 30 minutes.
- 8
Add the rinsed rice and cook for another 20 minutes.
- 9
Season with salt and leave to stand for 5 minutes, then serve scattered with coriander.
Cook's tips
- If the mash has not been soaked beforehand, it will need 20 minutes more cooking.
- Serve mashkhurda with a wedge of lemon, which takes the edge off the heaviness of the soup.
- Mashkhurda gets better the next day, so give it time to rest.
- For a meat-free version, leave out the meat and add chickpeas.
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FAQ
Mashkhurda: common questions
Unsoaked, about 50 minutes until soft. After a 1-hour soak, 30 minutes. Soaked overnight, 20 minutes.
Lamb on the bone is the classic. Beef will also work, but the broth will be less fragrant.
About 50 g mash and 50 g rice: this recipe uses 200 g of each for 4 servings. For a thinner soup, add another 500 ml of water.
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Get the ingredients at Arkan Bazar
You will find rice, spices, dried fruit, nuts, non flatbread and tea for most of these recipes on our counter at Riga Central Market, Nēģu iela 7, open daily from 09:00 to 17:00.