If you’re craving a dish that’s as comforting as it is vibrant, let me introduce you to the Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe. This beautiful blend of tender lentils and nutty bulgur, infused with aromatic spices, pairs perfectly with a refreshing cucumber mint yogurt that adds a cooling contrast to every bite. It’s a wholesome, nutritious meal that delivers layers of flavor and texture in every forkful, bringing a touch of Middle Eastern magic right to your kitchen.
Ingredients You’ll Need
Getting ready to make Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe is wonderfully simple, because each ingredient works its own little magic—whether it’s building depth, adding creaminess, or lending fresh brightness. Here’s what you’ll gather to make this soul-warming plate:
- Vegetable oil: You’ll need 1/3 cup to sauté the onions perfectly until golden and fragrant.
- Yellow onions: Two large, thinly sliced for a sweet, caramelized foundation.
- Brown lentils: One cup, rinsed and cleaned to bring hearty earthiness and protein.
- Water: 4.5 cups divided, essential for cooking lentils and bulgur just right.
- Vegetable stock cube: One cube to deepen the flavor with savory richness.
- Ground cumin: 1.5 tablespoons to add warm, slightly smoky notes.
- Salt: 1.5 teaspoons for seasoning, plus a pinch for the onions to enhance their sweetness.
- Black pepper: Half a teaspoon for a subtle spice kick.
- Ground coriander: Half a teaspoon to bring a citrusy, floral aroma.
- Turmeric: Half a teaspoon for its golden color and earthy flavor.
- Garlic cloves: 8 to 10 whole, peeled cloves that will gently infuse the dish as they cook.
- Coarse bulgur (#3 or #4): One cup, rinsed to keep it fluffy and nutty.
- Plain yogurt: Two cups (dairy or plant-based) to create the creamy Cucumber Mint Yogurt.
- Lemon juice: One tablespoon to brighten the yogurt with a touch of acidity.
- Salt for yogurt: One teaspoon to balance all the fresh flavors.
- Minced garlic: Two cloves to add a punch to the cooling yogurt sauce.
- Dried mint: One tablespoon, lending that classic refreshing taste.
- Persian cucumbers: Two, finely diced to add crunch and freshness.
- Water: A quarter cup, adjustable to get the perfect yogurt consistency.
How to Make Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Step 1: Sauté the Onions
Start by heating the vegetable oil in a large pot over medium heat. Add the thinly sliced yellow onions along with a pinch of salt and cook them slowly, stirring frequently, until they turn a deep golden brown. This takes patience, but it’s the secret to building the rich, caramelized flavor that defines the dish, so don’t rush it!
Step 2: Cook the Lentils
Once your onions are golden, add the rinsed brown lentils to the pot. Pour in 3.5 cups of water and crumble in the vegetable stock cube. Bring this to a boil, then reduce to a simmer and cook uncovered for about 20 minutes, or until the lentils are tender but not mushy. This step sets the hearty degree of texture you want in the final dish.
Step 3: Spice It Up
After the lentils soften, stir in the cumin, salt, black pepper, coriander, turmeric, and the whole garlic cloves. These spices create a deeply aromatic profile that makes this Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe stand out. Let the mixture cook together for a few minutes, so the garlic slowly imparts its mellow flavor.
Step 4: Add the Bulgur and Finish Cooking
Now pour in the rinsed bulgur, stirring well to combine it with the lentil and spice mixture. Add the remaining 1 cup of water, cover the pot, and reduce the heat to low. Let it cook gently for 15 minutes, or until the bulgur is tender and has absorbed all the liquid. Fluff everything with a fork and remove from heat, allowing it to rest with the lid on for 10 minutes for perfect texture.
Step 5: Prepare the Cucumber Mint Yogurt
While the Mujaddarat is resting, whip up the cooling yogurt accompaniment. In a bowl, mix the plain yogurt with lemon juice, salt, minced garlic, and dried mint. Stir in the finely diced Persian cucumbers and add water little by little until you achieve a creamy, spoonable consistency. This yogurt sauce is the ideal contrast to the warmly spiced bulgur and lentils.
How to Serve Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
Garnishes
To elevate the presentation and add fresh textures, sprinkle chopped fresh parsley or cilantro over the Mujaddarat just before serving. A few toasted pine nuts or slivered almonds also add a delightful crunch. And don’t forget to drizzle a little extra virgin olive oil on top—it adds a luscious finish.
Side Dishes
This dish pairs beautifully with simple sides like crispy pita bread or warm flatbreads to scoop up every bite of the yogurt and lentil mix. A fresh tomato and cucumber salad with a lemon vinaigrette complements the flavors without overwhelming the palate, making it a well-balanced meal.
Creative Ways to Present
For a charming twist, serve the Mujaddarat Bulgur in small bowls with a generous dollop of the cucumber mint yogurt artfully swirled on top. Layer it in a large serving dish, sprinkling the yogurt and fresh herbs between layers for a colorful, inviting look that’s perfect for sharing. It’s both beautiful and bursting with flavor!
Make Ahead and Storage
Storing Leftovers
You can store leftover Mujaddarat in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, making it a fantastic make-ahead meal. Keep the cucumber mint yogurt separate until ready to serve to maintain its fresh texture.
Freezing
This Mujaddarat Bulgur freezes well. Place it in a freezer-safe container and freeze for up to 2 months. When you’re ready, thaw it overnight in the refrigerator. The yogurt sauce should not be frozen—make a fresh batch to accompany reheated Mujaddarat for the best flavor.
Reheating
Reheat Mujaddarat gently on the stovetop with a splash of water or broth to prevent drying out. Stir occasionally until heated through. Avoid the microwave for best texture. Once warm, serve with fresh cucumber mint yogurt for that signature cooling balance.
FAQs
Can I use red lentils instead of brown lentils?
While you can substitute red lentils, they cook faster and tend to break down more, resulting in a softer, almost mushy texture. Brown lentils hold their shape better, which is preferred in Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe for that satisfying bite.
Is this dish suitable for vegans?
Absolutely! Just use plant-based yogurt instead of dairy yogurt for the cucumber mint sauce, and ensure your stock cube is vegetable-based. The dish is naturally plant-forward and entirely delicious without animal products.
How spicy is Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe?
This dish is more aromatic than spicy. The spices add warmth and depth but not heat. If you like a little kick, you could sprinkle some chili flakes or serve with a hot sauce on the side.
Can I prepare the cucumber mint yogurt in advance?
Yes, you can make the yogurt sauce a few hours ahead and keep it refrigerated. The flavors meld nicely, but if it thickens too much, stir in a bit of water or lemon juice to refresh the texture before serving.
What is the best bulgur to use?
For this recipe, coarse bulgur (#3 or #4) is ideal because it provides a satisfying chewy texture that pairs wonderfully with the lentils. Fine bulgur would be too soft and not hold up as well in this dish.
Final Thoughts
There’s something truly special about making and sharing Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe. It’s a dish that invites comfort and freshness all at once, blending humble ingredients into a meal you’ll want to come back to again and again. Give it a try, and I promise it will become one of your favorite go-to recipes for both everyday dinners and when you want to impress guests with something heartwarming and vibrant.
Print
Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Mujaddarat Bulgur with Cucumber Mint Yogurt is a hearty and aromatic Middle Eastern dish combining nutty bulgur and tender lentils cooked with fragrant spices and caramelized onions. Served alongside a refreshing cucumber and mint yogurt sauce, this recipe is perfect for a wholesome vegetarian meal that balances robust flavors with cool, creamy textures.
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 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 powder
- 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 heavy-bottom pot over medium heat. Add the thinly sliced onions with a pinch of salt, and cook slowly, stirring occasionally, until they become deeply golden and caramelized, about 20-25 minutes. This step is crucial for developing the dish’s signature sweet and rich flavor.
- Cook the Lentils: Add the rinsed brown lentils to the pot along with 3.5 cups of the water and the vegetable stock cube. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the lentils are just tender but still holding their shape. Stir occasionally to prevent sticking.
- Add Spices and Garlic: Stir in the ground cumin, salt, black pepper, ground coriander, turmeric, and whole garlic cloves. Mix well to evenly coat the lentils and onions with the spices.
- Add Bulgur and Remaining Water: Add the rinsed coarse bulgur and the remaining 1 cup of water to the pot. Stir to combine all ingredients evenly. Cover the pot with a tight-fitting lid and cook over low heat for 15 minutes, or until the bulgur is soft and has absorbed most of the liquid.
- Rest Mujaddarat: Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld and any remaining liquid to be absorbed.
- Prepare Cucumber Mint Yogurt: In a bowl, combine the plain yogurt, lemon juice, salt, minced garlic, dried mint, diced Persian cucumbers, and 1/4 cup water. Mix well and adjust water to reach your desired consistency. Chill the yogurt sauce until ready to serve.
- Serve: Fluff the Mujaddarat with a fork and serve warm alongside a generous dollop of the cucumber mint yogurt. Garnish with extra mint or caramelized onions if desired.
Notes
- For a non-vegetarian option, substitute vegetable stock cube with chicken stock cube.
- Ensure onions are well caramelized for best flavor; patience during this step is key.
- Use coarse bulgur (#3 or #4) for optimal texture; finer bulgur may become mushy.
- The whole garlic cloves soften during cooking adding subtle aroma without overpowering the dish.
- Adjust the salt in yogurt sauce to balance according to taste.
- This dish can be served warm or at room temperature, making it great for meal prep.
