If you have been searching for a wholesome, flavorful, and comforting dish that brings a fresh twist to traditional Middle Eastern cuisine, then you’ll absolutely adore the Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe. This dish masterfully combines nutty bulgur and tender lentils seasoned with warm spices, topped with caramelized onions that add a touch of sweetness, perfectly balanced by a cooling cucumber mint yogurt that refreshes every bite. It’s a harmonious blend of textures and flavors that’s not only satisfying but also incredibly nourishing, making it a true crowd-pleaser for any occasion.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, creating a dance of flavors and textures that make the dish so special. From the rich caramelized onions to the fragrant spices and the bright, cool cucumber yogurt, each component is simple but essential to bring Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe to life.
- Vegetable oil: The base for caramelizing onions, it adds richness without overpowering the spices.
- Yellow onions: Thinly sliced and caramelized to enhance their natural sweetness and depth.
- Brown lentils: Provide a hearty, protein-packed texture essential for Mujaddarat’s soul.
- Water: Needed in two stages to cook lentils and bulgur perfectly without drying out.
- Vegetable stock cube: Boosts the savory flavor of the lentils and bulgur, making every bite more satisfying.
- Ground cumin, black pepper, coriander, turmeric: These warm spices create the signature aromatic profile of Mujaddarat.
- Salt: Used both for sautéing onions and seasoning the dish to balance flavors beautifully.
- Garlic cloves: Added whole to infuse subtle garlicky notes that complement the spices.
- Coarse bulgur (#3 or #4): Offers a nutty texture that pairs perfectly with soft lentils and crispy onions.
- Plain yogurt (dairy or plant-based): The creamy base for the cucumber mint yogurt, cooling and tangy.
- Lemon juice: Adds a refreshing acidity that wakes up the yogurt dressing.
- Minced garlic: Pungent and fresh to give the yogurt dip a flavor boost.
- Dried mint: Brings an herbaceous brightness that livens the cucumber yogurt.
- Persian cucumbers: Finely diced for crunch and a clean, crisp contrast.
- Water (for yogurt): Adjusts the consistency of the cucumber mint yogurt so it’s perfect for drizzling or dolloping.
How to Make Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Step 1: Caramelize the Onions
Start by heating the vegetable oil in a large pot over medium-high heat. Add those thinly sliced yellow onions and a pinch of salt, then let them slowly caramelize. This process, taking about 10 minutes, transforms the onions into a golden, sweet, and deeply flavorful layer that’s absolutely essential for the authenticity of this Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe. Be patient and stir occasionally to get even browning without burning.
Step 2: Cook the Lentils
Once your onions are beautifully caramelized, remove half and set them aside on a paper towel to preserve their crispy texture. To the remaining onions in the pot, add rinsed brown lentils and 2.5 cups of water. Toss in the vegetable stock cube along with ground cumin, salt, black pepper, coriander, turmeric, and the whole garlic cloves. Bring this aromatic mixture to a boil, then reduce the heat and cover. Let it simmer gently for 25 to 30 minutes, until the lentils are tender but still hold their shape, creating a perfect, comforting base.
Step 3: Add the Bulgur
Next, stir in the rinsed bulgur along with the remaining 2 cups of water. Bring everything back to a boil, then reduce the heat to low and cover the pot again. Allow it to cook for another 20 minutes so that the bulgur absorbs the flavorful broth and softens perfectly. The combination of bulgur and lentils results in a hearty, wholesome texture that makes this Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe so satisfying.
Step 4: Prepare the Cucumber Mint Yogurt
While the bulgur-lentil mixture finishes cooking, get started on the refreshing cucumber mint yogurt. In a mixing bowl, combine plain yogurt, lemon juice, salt, minced garlic, dried mint, and finely diced Persian cucumbers. Stir everything together thoroughly, then add water a little at a time until you achieve your desired consistency—whether you want a thick dollop or a lighter drizzle to accompany the Mujaddarat.
Step 5: Assemble and Serve
When your bulgur and lentils are perfectly cooked, fluff them gently with a fork to separate the grains. Plate a generous portion and top with the reserved caramelized onions for that incredible crunch and sweetness. Finish each serving with a generous dollop of the cooling cucumber mint yogurt—it’s this final touch that elevates the dish into a stunning balance of savory, sweet, and fresh flavors that you’ll crave again and again.
How to Serve Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Garnishes
To make your Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe truly pop, add extra caramelized onions on top for color and crunch. A sprinkle of fresh chopped parsley or a few mint leaves adds a burst of green freshness that complements the dish’s earthy flavors perfectly.
Side Dishes
This dish shines as a wholesome main or pairs beautifully with light and fresh sides such as a crisp fattoush salad, warm pita bread, or roasted vegetables. These accompaniments provide a mix of textures and complement the rich, spiced flavors of Mujaddarat without overpowering it.
Creative Ways to Present
Try serving Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe in individual bowls layered with dollops of yogurt and a scattering of pomegranate seeds for a festive touch. You can also turn it into a vibrant grain bowl by adding roasted chickpeas or toasted nuts for extra crunch. Presentation really invites the appetite, and these touches help make the dish feel special and personalized.
Make Ahead and Storage
Storing Leftovers
Cool your Mujaddarat Bulgur completely before transferring to an airtight container, then store it in the refrigerator for up to 3 days. Keep the cucumber mint yogurt separate to maintain its fresh taste and texture.
Freezing
You can freeze the bulgur and lentil mix but avoid freezing the cucumber mint yogurt as it may separate upon thawing. Store the cooked Mujaddarat in freezer-friendly containers for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
Reheat the Mujaddarat gently in a saucepan over low heat with a splash of water to prevent drying out. Give it a good stir until warm and fluffy again. Serve fresh cucumber mint yogurt alongside or dolloped on top after reheating for the best experience.
FAQs
Can I use red lentils instead of brown lentils?
While you can substitute red lentils, keep in mind they cook faster and become softer, which might result in a mushier texture different from the traditional Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe’s hearty bite.
Is this dish suitable for a vegan diet?
Absolutely! Use vegetable stock and plant-based yogurt to keep the dish vegan while maintaining its signature flavor profile.
How can I make the cucumber mint yogurt thicker?
To thicken the yogurt, drain excess water from the cucumbers before mixing and use a thicker Greek-style yogurt or strain your plain yogurt with cheesecloth for a few hours.
Can I prepare this recipe ahead of time for meal prep?
Yes, Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe reheats beautifully and the flavors actually deepen after a day, making it perfect for meal prepping lunches or dinners.
What else can I serve with this dish to make it a complete meal?
Adding a side of grilled vegetables, a fresh salad, or a protein like roasted chicken or baked tofu can transform this into a well-rounded meal that keeps you energized and satisfied.
Final Thoughts
If you’re craving a dish that feels like a warm hug but still brings vibrant, fresh flavors to the table, Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe is exactly what you need. It’s easy to make, nourishing, and endlessly versatile. Give this recipe a try and share the love with friends and family—you’ll find it quickly becomes a beloved staple in your kitchen rotation.
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 Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Mujaddarat Bulgur with Cucumber Mint Yogurt is a hearty Middle Eastern dish featuring caramelized onions, tender brown lentils, and coarse bulgur cooked with warm spices. It is served alongside a refreshing cucumber mint yogurt sauce, making it a perfect balance of savory and cooling flavors. This vegetarian recipe takes about 55 minutes and serves 4, ideal for a wholesome family meal or a flavorful side dish.
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 stock cube 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 the vegetable oil in a large pot over medium-high heat. Add the thinly sliced onions and a pinch of salt. Sauté them, stirring occasionally, until they turn deeply brown and caramelized, which should take around 10 minutes. This step develops the rich flavor base for the dish.
- Set Aside Onions: Remove half of the caramelized onions from the pot and place them on a paper towel-lined plate to drain. These will be used as a topping later.
- 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 cover and reduce heat to simmer gently. Cook for 25-30 minutes until the lentils are tender but still hold their shape.
- Add the Bulgur: Stir in the rinsed coarse bulgur along with the remaining 2 cups of water. Bring the pot back to a boil, then reduce the heat, cover, and let it cook for about 20 minutes. The bulgur should become tender and all the water should be absorbed.
- Prepare the Cucumber Mint Yogurt: While the bulgur is cooking, combine the plain yogurt, lemon juice, salt, minced garlic, dried mint, and finely diced Persian cucumbers in a bowl. Stir well and add water a little at a time until you reach the desired consistency. Refrigerate the yogurt sauce until ready to serve.
- Assemble and Serve: Once the bulgur and lentil mixture is cooked, fluff it gently with a fork. Serve the mujaddarat bulgur topped with the reserved caramelized onions and a generous dollop of the chilled cucumber mint yogurt on the side for a refreshing contrast.
Notes
- This dish is best served warm and can be enjoyed as a main course or a side dish to grilled meats or vegetables.
- You can substitute chicken stock if not preparing a vegetarian version, but vegetable stock keeps it vegan-friendly with plant-based yogurt.
- Adjust the consistency of the yogurt sauce by adding more or less water according to your preference.
- The bulgur type #3 or #4 refers to coarse bulgur; finer bulgur varieties are not suitable for this recipe as they cook faster and can become mushy.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
