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
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 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.
