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)

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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.