Description
Mujaddarat Bulgur with Cucumber Mint Yogurt is a comforting Middle Eastern dish combining tender brown lentils and coarse bulgur cooked with aromatic spices and caramelized onions. It is served with a refreshing cucumber and mint yogurt sauce, offering a perfect balance of hearty and fresh flavors. This vegetarian recipe is ideal as a satisfying main course or a flavorful side.
Ingredients
Scale
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
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 1/3 cup vegetable oil in a large pot over medium-high heat. Add the thinly sliced onions and a pinch of salt. Sauté the onions until they turn deeply brown and caramelized, which should take about 10 minutes. This step builds the base flavor for the dish.
- Set Aside Half the 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 later as a garnish for serving.
- 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, 1.5 teaspoons salt, black pepper, ground coriander, turmeric, and whole garlic cloves. Bring the mixture to a boil, then cover and simmer gently 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. Return to a boil, then reduce heat and cover the pot. Let it cook for another 20 minutes, until the bulgur is tender and the water has been absorbed.
- Prepare the Cucumber Mint Yogurt: In a bowl, combine the plain yogurt, lemon juice, 1 teaspoon salt, minced garlic, dried mint, and finely diced Persian cucumbers. Stir well and add water as needed to reach your desired consistency. Refrigerate until serving.
- Assemble and Serve: Fluff the bulgur and lentil mixture with a fork to separate the grains. Serve it on plates topped with the reserved caramelized onions and a generous dollop of the cucumber mint yogurt sauce for a delightful contrast of warm, savory grains and cool, refreshing yogurt.
Notes
- You can substitute vegetable stock cube with chicken stock cube if not preparing vegetarian.
- Adjust the amount of water in the cucumber mint yogurt to achieve your preferred sauce thickness.
- For a gluten-free version, substitute bulgur with a gluten-free grain like quinoa.
- This dish can be reheated gently on the stovetop or microwave.
- The caramelized onions add a sweet and rich flavor, do not skip this step for best results.
