There’s something truly comforting and vibrant about the Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe that makes it a staple in Middle Eastern kitchens and a favorite for anyone who craves wholesome, flavorful food. This dish masterfully combines nutty bulgur and tender lentils infused with aromatic spices, all balanced by the cool, refreshing zing of cucumber mint yogurt. It’s the perfect harmony of textures and tastes, and once you try it, you’ll find it’s a recipe worth sharing again and again.
Ingredients You’ll Need
Keeping things simple is key with this recipe, which uses a handful of essential ingredients that each bring something special to the table, whether it’s rich flavor, hearty texture, or bright freshness.
- Vegetable oil: Provides a smooth base for caramelizing onions and coating the bulgur and lentils.
- Yellow onions: Their sweetness when caramelized creates a deep, rich foundation for the dish.
- Brown lentils: Add protein and a satisfying earthiness to the mix.
- Water: Needed for cooking lentils and bulgur to the perfect tenderness.
- Vegetable stock cube: Boosts savory depth without overpowering the other flavors.
- Ground cumin: A warm spice that brings a lovely aromatic note.
- Salt, black pepper, ground coriander, turmeric: The spice quartet that seasons the recipe beautifully.
- Whole garlic cloves: Infuse subtle garlicky flavor as they cook gently with the lentils.
- Coarse bulgur: Adds heartiness and a pleasant bite, soaking up all the wonderful spices.
- Plain yogurt: The creamy base for the cooling cucumber mint yogurt, balances the warm spices.
- Lemon juice: Brightens the yogurt with fresh acidity.
- Dried mint and garlic: Elevate the yogurt’s flavor, making it irresistibly refreshing.
- Persian cucumbers: Provide crisp, juicy bursts and a subtle sweetness in the yogurt sauce.
- Extra water (for yogurt): Adjusts the consistency of the cucumber mint yogurt for a perfect drizzle or dollop.
How to Make Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Step 1: Caramelize the Onions
Start by warming the vegetable oil in a large pot over medium-high heat. Add the thinly sliced yellow onions along with a pinch of salt and sauté gently for about 10 minutes until they turn a golden brown and caramelize. This step is crucial as it builds a deep, sweet backbone for the Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe, adding richness and complexity to every bite. Set aside half the onions for topping later.
Step 2: Cook the Lentils
Once the onions have done their magic, it’s time to add the lentils and half the water to the pot with the remaining onions. Stir in the vegetable stock cube alongside cumin, salt, black pepper, coriander, turmeric, and the whole garlic cloves. Bring everything to a boil, then reduce the heat, cover, and let the lentils simmer gently for 25 to 30 minutes. You want them tender but still holding their shape, which is perfect for texture in the final dish.
Step 3: Add the Bulgur
When the lentils are just right, stir in the rinsed coarse bulgur and the rest of the water. Bring the mixture back to a boil before lowering the heat, covering the pot, and cooking for an additional 20 minutes. This allows the bulgur to absorb all the flavorful liquid and become perfectly tender. The combination of lentils and bulgur forms a hearty, satisfying base that carries the spices beautifully.
Step 4: Prepare the Cucumber Mint Yogurt
While your Mujaddarat Bulgur cooks, mix together the plain yogurt, lemon juice, salt, minced garlic, dried mint, and finely diced Persian cucumbers in a bowl. Add water gradually until you reach your desired consistency—it should be creamy yet cool and refreshing. Chill the yogurt so it’s ready to complement the warm bulgur-lentil mixture when it’s time to serve.
Step 5: Assemble and Serve
Fluff the Mujaddarat Bulgur with a fork to lighten it up, then plate it beautifully. Crown each serving with a generous spoonful of the reserved caramelized onions and a hearty dollop of the chilled cucumber mint yogurt. This layering creates an irresistible contrast of warm, spiced grains with the cool, revitalizing topping.
How to Serve Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Garnishes
Adding the caramelized onions on top is a simple but vital step. They not only add texture but also burst with sweet, savory flavor that elevates the entire dish. A sprinkle of freshly chopped mint or a few whole garlic cloves can enhance the presentation and deliver extra bursts of freshness and aroma.
Side Dishes
This dish shines wonderfully on its own as a wholesome meal, but pairing it with a crisp green salad or lightly roasted vegetables creates a well-rounded feast. Warm pita bread or a side of fresh tomatoes and olives brings Mediterranean flair to your plate, complementing the earthy and tangy notes perfectly.
Creative Ways to Present
Serve the Mujaddarat Bulgur layered in clear glass bowls or shallow plates to showcase the contrast between the fragrant bulgur-lentil base, golden caramelized onions, and vibrantly fresh cucumber mint yogurt. For a fun twist, try turning the bulgur mixture into stuffed peppers or grape leaves, topped with a spoonful of cucumber yogurt—it’s a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a great make-ahead meal.
Freezing
If you want to store the bulgur and lentils long term, you can freeze the cooked Mujaddarat base without the yogurt. Pack it into freezer-safe containers and keep for up to 2 months. When thawed, freshen it up with newly made cucumber mint yogurt for the best flavor and texture.
Reheating
To reheat, gently warm the Mujaddarat Bulgur on the stove or in the microwave, adding a splash of water if it seems dry. Avoid heating the cucumber mint yogurt—serve it chilled as a refreshing complement to the warmed grains and lentils.
FAQs
Can I use red lentils instead of brown for this recipe?
While brown lentils hold their shape nicely for Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe, you can use red lentils. Just know that red lentils tend to break down more during cooking, resulting in a softer texture that’s a little less chewy but still delicious.
Is this recipe suitable for vegans?
Absolutely! By using vegetable oil and a plant-based yogurt alternative, the entire Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe can be fully vegan without compromising on flavor.
How spicy is this dish? Can I adjust the heat?
This recipe is mild and aromatic with warm spices rather than heat. If you want a little extra kick, try adding a pinch of cayenne pepper or serve with hot sauce on the side to suit your preference.
What’s the best type of bulgur to use?
Coarse bulgur (#3 or #4) works best for this recipe because it retains good texture and soaks up the spices without becoming mushy. Finer bulgur tends to get too soft.
Can I prepare the cucumber mint yogurt ahead of time?
Yes, the cucumber mint yogurt actually benefits from extra time in the fridge, allowing the flavors to meld. Prepare it a few hours ahead or even the night before for the freshest taste when serving.
Final Thoughts
If you’re looking for a dish that feels like a warm hug yet refreshes your palate, the Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe will quickly become one of your favorites. Its blend of hearty grains, fragrant spices, sweet caramelized onions, and cooling cucumber yogurt is simply irresistible. Dive in, savor the layers of flavor, and don’t be surprised if it becomes a regular at your table.
Print
Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mujaddarat Bulgur with Cucumber Mint Yogurt is a comforting Middle Eastern dish featuring nutty bulgur and tender lentils seasoned with warm spices and caramelized onions. This hearty, flavorful recipe is complemented by a refreshing cucumber mint yogurt sauce, creating a perfect balance of textures and tastes ideal for a wholesome lunch or dinner.
Ingredients
For the Mujaddarat Bulgur:
- 1/3 cup vegetable oil
- 2 large yellow onions, thinly sliced
- 1 cup brown lentils, rinsed and cleaned
- 4.5 cups water, divided
- 1 vegetable stock cube (or chicken if not vegetarian)
- 1.5 tablespoons ground cumin
- 1.5 teaspoons salt, plus a pinch for onions
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 8–10 cloves garlic, peeled and left whole
- 1 cup coarse bulgur (#3 or #4), rinsed
For the Cucumber Mint Yogurt:
- 2 cups plain yogurt (dairy or plant-based)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon dried mint
- 2 Persian cucumbers, finely diced
- 1/4 cup water (adjust for desired consistency)
Instructions
- Caramelize the Onions: Heat vegetable oil in a large pot over medium-high heat. Add the thinly sliced onions and a pinch of salt, and sauté them until they become deeply brown and caramelized, which takes about 10 minutes. Remove half of the caramelized onions and set them aside on a paper towel-lined plate for garnish.
- Cook the Lentils: To the remaining onions in the pot, add the rinsed brown lentils and 2.5 cups of water. Crumble in the vegetable stock cube (or chicken stock if preferred). Stir in ground cumin, salt, black pepper, ground coriander, turmeric, and add the whole peeled garlic cloves. Bring the mixture to a boil, then cover the pot and reduce the heat to simmer. Cook for 25 to 30 minutes, until the lentils are tender but still maintain their shape.
- Add the Bulgur: Stir the rinsed coarse bulgur into the cooked lentils along with the remaining 2 cups of water. Bring the mixture back to a boil, then reduce heat to low, cover, and cook for another 20 minutes until the bulgur is tender and all the water has been absorbed.
- Prepare the Cucumber Mint Yogurt: In a bowl, combine the plain yogurt with lemon juice, salt, minced garlic, dried mint, and finely diced Persian cucumbers. Stir well and add the 1/4 cup of water gradually to adjust the yogurt sauce to your preferred consistency. Refrigerate the yogurt sauce until ready to serve.
- Assemble and Serve: Fluff the bulgur-lentil mixture gently with a fork to separate the grains. Plate the mujjaddarat and top it with the reserved caramelized onions. Serve alongside or topped with a generous dollop of the chilled cucumber mint yogurt for a refreshing contrast.
Notes
- You can substitute the vegetable stock cube with chicken stock if not following a vegetarian diet.
- Adjust the amount of water in the cucumber mint yogurt to achieve your desired consistency—thicker for dipping or thinner for drizzling.
- For extra flavor, garnish with fresh mint leaves or a squeeze of lemon juice before serving.
- This dish can be enjoyed warm or at room temperature, making it a great make-ahead meal.
- Coarse bulgur labeled #3 or #4 is recommended for the best texture; finer bulgur may become mushy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
