If you’re craving a dish that is both comforting and refreshingly vibrant, let me introduce you to the delightful Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe. This Middle Eastern-inspired meal combines fragrant spices, hearty lentils, and nutty bulgur all crowned with a cool, tangy cucumber mint yogurt that perfectly balances every bite. It’s a wholesome, vegetarian-friendly combination that never fails to bring warmth to the table and brighten your day with fresh flavors.
Ingredients You’ll Need
This recipe calls for simple, staple ingredients that come together to create a dish packed with texture and flavor. Each element plays an important role, from the caramelized onions adding sweetness, to the spices infusing warmth, and the crisp cucumber yogurt lending a cooling finish.
- Vegetable oil: Used for caramelizing onions and creating a luscious base for the Mujaddarat.
- Yellow onions: Thinly sliced and caramelized to deepen the dish’s flavor profile.
- Brown lentils: The protein-packed heart of the Mujaddarat, providing a tender yet firm bite.
- Bulgur (#3 or #4 coarse): Adds a nutty texture and holds the dish together beautifully.
- Vegetable stock cube: Enhances the depth of flavor, substitutable with chicken stock if preferred.
- Ground cumin: Imparts earthy warmth and aromatic notes.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Ground coriander and turmeric: Together they bring subtle spice and a gorgeous golden hue.
- Whole garlic cloves: Cooked gently to infuse their mellow flavor.
- Plain yogurt: The creamy, tangy base of the cucumber mint yogurt, you can use dairy or plant-based.
- Lemon juice: Adds brightness and a touch of acidity to the yogurt sauce.
- Dried mint: Provides a refreshing herbal note crucial for the cucumber yogurt component.
- Persian cucumbers: Finely diced for crunch and coolness in the yogurt sauce.
- Garlic (minced): A little kick to balance the coolness in the yogurt.
- Water: Used both in cooking lentils and bulgur and adjusting the yogurt’s consistency.
How to Make Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Step 1: Caramelize the Onions
Start by heating vegetable oil in a large pot over medium-high heat, then toss in the thinly sliced onions with a pinch of salt. Stir regularly as they soften and turn a deep, golden brown. This caramelization is key, giving the dish a natural sweetness and complex flavor that forms the backbone of the Mujaddarat.
Step 2: Cook the Lentils
Set aside half of those beautiful caramelized onions for garnishing later. To the remaining onions in the pot, add the rinsed brown lentils along with 2.5 cups of water. Stir in the vegetable stock cube, cumin, salt, black pepper, coriander, turmeric, and whole garlic cloves. Bring everything to a boil, then reduce the heat, cover, and let it simmer for about 25 to 30 minutes, or until the lentils are tender but still intact.
Step 3: Add the Bulgur
Once the lentils are cooked, stir in the rinsed bulgur and the remaining 2 cups of water. Bring the mixture back to a boil, then reduce the heat and cover again. Let it cook undisturbed for about 20 minutes until the bulgur is perfectly tender and has absorbed all the liquid. This harmony of lentils and bulgur is what makes Mujaddarat so comforting and filling.
Step 4: Prepare the Cucumber Mint Yogurt
While the Mujaddarat cooks, mix the plain yogurt with lemon juice, salt, minced garlic, dried mint, and the finely diced Persian cucumbers in a bowl. Add water little by little until you get your desired consistency — creamy and easy to drizzle. Refrigerate this refreshing yogurt mix until it’s time to serve.
Step 5: Assemble and Serve
Fluff the cooked bulgur-lentil mixture gently with a fork, then plate it generously. Top with the reserved caramelized onions, adding sweetness and texture, then finish with a generous dollop of the cool cucumber mint yogurt. This contrast of warm, spiced grains with creamy, minty yogurt is simply irresistible.
How to Serve Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Garnishes
Besides the reserved caramelized onions, consider sprinkling some fresh chopped parsley or a handful of toasted pine nuts for an extra layer of crunch and color. A drizzle of good quality olive oil over the top just before serving adds a rich, silky finish.
Side Dishes
This Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe shines on its own but also pairs beautifully with a bright salad, warm pita bread, or even roasted vegetables. A simple tomato and cucumber salad dressed lightly with lemon and olive oil is a natural companion that complements the dish’s flavors.
Creative Ways to Present
For a festive gathering, serve Mujaddarat in individual shallow bowls and top with cucumber yogurt in pretty swirls using a spoon or piping bag. You can also use the dish as a bed for grilled meats or falafel, turning it into a complete, impressive meal that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Mujaddarat in an airtight container in the refrigerator for up to 3 days. Keep the cucumber mint yogurt separate in another container so it stays fresh and vibrant.
Freezing
Mujaddarat freezes well! Place the cooled bulgur and lentil mixture in a freezer-friendly container and freeze for up to 2 months. The yogurt does not freeze well, so always prepare it fresh for best taste and texture.
Reheating
Reheat Mujaddarat gently on the stove or in the microwave, adding a splash of water if it seems dry. Stir occasionally to heat evenly. Once warm, top with freshly prepared cucumber mint yogurt before serving to bring back all the fresh flavors.
FAQs
Can I use red lentils instead of brown lentils?
Red lentils cook more quickly and tend to break down into a mushy texture, which will alter the consistency of the Mujaddarat. Brown lentils are preferred because they hold their shape, providing the ideal texture for this dish.
Is this recipe suitable for vegans?
Absolutely! Swap regular yogurt with your favorite plant-based yogurt to keep it vegan. Just make sure the vegetable stock cube is free of animal products, and you’ll have a delicious vegan Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe.
Can I prepare the cucumber mint yogurt ahead of time?
Yes, the yogurt can be made a few hours ahead and stored in the fridge. The flavors actually meld beautifully if it has some time to rest, but be sure to give it a stir and adjust the consistency with a bit of water before serving.
What can I substitute for bulgur if I have gluten intolerance?
If you need a gluten-free alternative to bulgur, try using quinoa or rice. Keep in mind the cooking times and liquid ratios will differ, so adjust accordingly to ensure a similar texture.
How spicy is this dish?
This recipe is warmly spiced but not hot. The cumin, coriander, and turmeric provide earthy, fragrant notes without heat, making it perfect for those who enjoy gentle spice rather than strong chili heat.
Final Thoughts
Trying the Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe is like inviting a little sunshine and comfort into your kitchen at the same time. It’s approachable, nourishing, and full of layers of flavor that feel like a warm hug. Whether you’re cooking for yourself, family, or friends, this dish is sure to become one of your favorites. Give it a go and enjoy every delicious, wholesome bite!
Print
Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Mujaddarat Bulgur with Cucumber Mint Yogurt is a hearty and flavorful Middle Eastern dish featuring caramelized onions, tender brown lentils, and nutty bulgur wheat infused with warm spices. It’s complemented by a refreshing cucumber mint yogurt sauce that adds a cool and tangy contrast, making it perfect for a comforting vegetarian meal.
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 with a pinch of salt and sauté for about 10 minutes, stirring occasionally, until they turn deeply brown and caramelized.
- Set Aside Half of the Onions: Remove half of the caramelized onions from the pot and place them on a plate lined with paper towels to drain excess oil and keep them crispy for garnish.
- Cook the Lentils: To the remaining onions in the pot, add the rinsed brown lentils and 2.5 cups of water. Stir in the vegetable stock cube, ground cumin, salt, black pepper, ground coriander, turmeric, and whole garlic cloves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until the lentils are tender but still hold their shape.
- Add the Bulgur: Stir the rinsed bulgur into the pot along with the remaining 2 cups of water. Bring the mixture back to a boil, then reduce the heat to low, cover, and cook for 20 more minutes until the bulgur is tender and the water is fully absorbed.
- Prepare the Cucumber Mint Yogurt: In a mixing bowl, combine the plain yogurt, lemon juice, salt, minced garlic, dried mint, and finely diced Persian cucumbers. Stir well, adding water gradually to reach your preferred consistency. Refrigerate until ready to serve.
- Assemble and Serve: Fluff the cooked bulgur and lentil mixture with a fork. Serve topped with the reserved caramelized onions and a generous dollop of the cucumber mint yogurt for a refreshing finish.
Notes
- Use vegetable stock to keep the dish vegetarian; substitute chicken stock if preferred non-vegetarian.
- The caramelized onions add a sweet, savory depth and crispy texture as a topping.
- If using plant-based yogurt, opt for a thick variety to maintain creamy texture.
- Adjust salt to taste, especially if using salted stock cubes.
- This dish can be served warm or at room temperature, making it great for leftovers.
