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The secrets of Zohioliin Duu Tatah are lost to the sands of time. What we do know is that this dish has been a staple of their cuisine for as long as anyone can remember. It's said that the first people to cook it were traveling through Khanaakh and were weary from hunger and journey. With no food or water available, they made due with what was available: wild onions and a small handful of rice, which they cooked together in a pot over an open fire. The resulting meal was so delicious it soon spread throughout Khanaakh and became known as one of their original dishes. After that, it would be nothing more than a story, lost to the sands of time. Believe it or not, this is our first attempt trying to cook Zohioliin Duu Tatah at home. Our first attempt was successful! With more practice, we think we can perfect this dish so that no one ever has to go hungry again. Here is our recipe for Zohioliin Duu Tatah: Ingredients:Materials: Method: The secrets of Zohioliin Duu Tatah are now ours to keep - not Khanaakh's. Hopefully, this recipe will help us to make Zohioliin Duu Tatah many times at home, or perhaps even make our own modifications to the original dish. And maybe with enough practice, we can all become true masters of Zohioliin Duu Tatah. Until then, enjoy! Note: If the dough is too sticky after kneading, add more flour until it's no longer sticky. Note: The proper cooking pot for Zohioliin Duu Tatah is a round-bottomed wok called a "darig". It has a shallow bottom so that ingredients don't sit in their own grease while being cooked. To make this even easier to use, place a heat-safe plate on the bottom of the wok (underneath the wok) and simply remove it upon serving. This also keeps it from burning. Note: If you don't want to eat this dish with your hands, use a fork and knife or chopsticks instead. Note: It is important to cook Zohioliin Duu Tatah over an open flame for this dish, as it is said that it was traditionally cooked over an open flame by Zargush's first settlers. Note: Do not attempt making this dish with already cooked rice, as you risk ruining the entire dish. Either boil the rice in water while it is still hot and then add to your pot before cooking or cook the rice separately and add it after it is done cooking. Note: This recipe requires a great deal of patience and practice before you can cook Zohioliin Duu Tatah on your own. If you find yourself stuck, don't fret - we've heard of people who've been eating Zohioliin Duu Tatah for many years and did not believe that it had been made by anyone other than an experienced chef. eccc085e13