Mas riha
The origins of Mas Riha can be traced back to the days of Sri Lankan colonialism in the 18th century. At the time, it was known as Telampata, or ‘bitter pot’, and its use as a savoury dish dates back even further. It took on its current name when Portuguese colonists arrived in the 19th century. The name comes from the Portuguese word for ‘spicy’, and the dish has since been a staple in Sri Lankan cuisine.
Eating Mas Riha is a communal experience, usually shared around the dinner table with family. Although the first bite can be piquant, the combination of spices is balanced and soothing. Every single ingredient adds its own flavour to the dish, creating a complex and enjoyable experience.
The beauty of this dish lies in its versatility – it can be eaten with rice, roti or flatbread, or served as a dish on its own. The ingredients can be tailored to individual tastes, but careful consideration should be taken when adding spices, as too much can overpower the other flavours.
Despite being an ancient Sri Lankan delicacy, Mas Riha remains one of the country’s most beloved dishes. The combination of spices and textures has a way of transporting diners to a magical place, full of flavour and culture.
Mas riha recipes
Amazing Mas riha recipes sourced from the web.
The origin of Mas riha
The enigmatic Mas riha has been a staple of the Arab and Indian culinary landscape for centuries. Its origins are shrouded in mystery and its name is a modern invention, derived from the words “mas” (meat) and “riha” (rice).
However, what is certain is that the dish owes its genesis to the cultural exchange between ancient India and the Middle East. This coincided with the emergence of 1,001 Nights, a collection of Arabic tales that had a profound influence on Indian culture and, ultimately, food.
The dish is thought to have taken shape in the modern-day city of Lucknow, India, where different cultures shared ingredients, imparting a unique flavor to each dish. As luck would have it, many of these dishes featured meat, rice and spices.
It is believed that the dish was brought to Lucknow by the ruling Mughal dynasty, whose members were known to have tasted some strange and delicious dishes while traveling across the region.
Mas riha combined the flavors and tastes of Indian and Arabian cultures, resulting in an aromatic and succulent experience. The meat is usually marinated overnight in a mixture of spices, green chilies and yogurt, creating a zesty sauce that is then poured over the cooked rice.
The addition of whole cumin seeds, cloves, cinnamon and cardamom give the dish an unmistakable flavor and fragrant aroma. Vegetables such as carrots, onions and green peas are often added to give it further dimension.
To this day, Mas riha remains an enigmatic yet beloved delicacy, one that continues to excite palates as much as it did centuries earlier when it first emerged.
Types of Mas riha
A dish as iconic and versatile as Mas riha is not only a staple in Middle Eastern cuisine, but one that can be enjoyed all over the world. Its name literally translates to ‘the smell of onions’, which reflects its core ingredient - an abundance of onion - but it also encompasses a delightful mix of spices, vegetables, and proteins that will both tantalize your taste buds and ignite your sense of smell. A favorite of both traditional and modern kitchens alike, Mas riha is a great way to craft a delicious and comforting meal with relatively few ingredients.
At the center of any Mas riha dish is of course the onions, which are usually finely minced and stir-fried until they are lightly browned and slightly caramelized. While this creates a tantalizing base fragrance, they are typically accompanied by a variety of vegetables, meats, and spices that vary depending on the region. In northern Lebanon and Syria, for instance, Mas riha is often made with beef mince, while in southern Lebanon and Palestine, chicken, fish, or lamb are frequent additions. The vegetables included range from tomatoes and peppers, to eggplants and zucchini, and in some cases a handful of herbs such as mint or parsley.
The spices used to flavor the Mas riha are just as varied, with a typical combination being cumin, garlic, cinnamon, turmeric, and allspice. Some people may prefer to add a pinch of nutmeg for a bit of sweetness, or perhaps a sprinkle of chili flakes for a bit of heat. The flavor possibilities are truly endless, so it’s best to play around with the ratios and combinations until you find something that works best for your tastes.
Traditionally, Mas riha is served with rice or bulgur, though you could opt to serve it with any type of grain or bread. The finished dish is a flavorful concoction that perfectly balances sweet and savory notes, and can be enjoyed both warm and cold. All in all, Mas riha is an incredibly versatile dish, and a perfect way to create a flavorful, wholesome, and incredibly satisfying meal.