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
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 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.
