Yusuf Zalal; [Author]

Rohingya recipes

Gastronomy (GAS)

Cooking

Mohinga soup originated in Yangoon and then spread across Myanmar and is considered an important part of Rohingya food culture.

With the exception of Ramadan, the soup is made throughout the year and is very nutritious since it consists of eggs and toasted lentil; when someone has a cold ,they have mohinga soup. Buddhists eat it too but they use fermented fish or crab meat for different flavours. Although the recipe for the soup is standard all over Myanmar, traditionally Muslims have the mohinga soup in Rohingya style while others follow the Buddhist recipe.

People cook it at home, in restaurants and although it is commonly eaten in urban areas, villagers occasionally cook it too. When wealthy people celebrate birthdays, they hire chefs to cook mohinga soup for their parties.

Sometimes it is sold at food carts during festivals like Jolsa (convocation for Madrassa students) and Gangpoy (a musical).