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
Scale
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
