Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
There’s something deeply comforting about the humble yet vibrant flavors in Mujaddarat Bulgur with Cucumber Mint Yogurt. This Middle Eastern-inspired dish combines nutty bulgur, earthy lentils, and a perfect tangle of deeply caramelized onions, all brought to life by a cool, tangy cucumber-mint yogurt topping. It’s as hearty as it is refreshing, a celebration of simple ingredients coming together into a meal you’ll want to share with everyone you love.
Ingredients You’ll Need
The magic of Mujaddarat Bulgur with Cucumber Mint Yogurt lies in its straightforward, wholesome ingredients. Each component brings a unique note: from golden olive oil and sweet onions to the creamy burst of herby yogurt. Assemble these items, and you’ll be amazed how easily they transform into something truly special.
- Olive Oil: Use extra-virgin for a luscious base and to coax out the sweetness in the onions.
- Onions: Sliced thin, they’re slowly caramelized for a deep, sweet flavor and gorgeous topping.
- Garlic: Gives the dish a golden, aromatic backbone that permeates every bite.
- Fine Bulgur Wheat: Its tender texture and mild flavor make it perfect for soaking up spices and broth.
- Brown or Green Lentils: Hearty, protein-rich, and just the right amount of bite—they’re the star of the show.
- Vegetable Broth: Infuses everything with savory depth, so don’t skimp on quality here.
- Ground Cumin: Brings a nutty warmth and classic Middle Eastern character.
- Ground Coriander: Adds a citrusy, floral aroma that lifts the whole dish.
- Ground Cinnamon: Just a whisper enhances the sweetness of the onions and deepens every flavor.
- Salt: Crucial for drawing flavors together—taste and adjust as you go.
- Black Pepper: For gentle heat and background complexity.
- Plain Greek Yogurt: The creamy, soothing base for your bright cucumber-mint topping.
- Cucumber: Finely diced, it brings cool, juicy crunch to the yogurt sauce.
- Fresh Mint: Chopped for an unmistakable pop of freshness and color.
- Fresh Lemon Juice: Just a splash wakes up every flavor in the sauce.
How to Make Mujaddarat Bulgur with Cucumber Mint Yogurt
Step 1: Caramelize the Onions
Start by heating your olive oil in a large pot over medium heat, then add those thinly sliced onions. Be patient—this is where the magic starts! Stir every now and then for about 15 to 20 minutes as the onions turn deeply golden brown and jammy. Set aside half for your irresistible topping; trust me, it’s worth the effort.
Step 2: Build the Aromatic Base
To the remaining onions in your pot, toss in the minced garlic. Let it sizzle just until fragrant, about 1 minute. Your kitchen will smell incredible. Then add your bulgur, lentils, vegetable broth, ground cumin, coriander, cinnamon, salt, and black pepper. This is where Mujaddarat Bulgur with Cucumber Mint Yogurt starts coming together—stir everything up and revel in the heady blend of spices.
Step 3: Simmer to Perfection
Bring your aromatic mixture to a gentle boil, then reduce the heat, cover, and let it all simmer for 15 to 20 minutes. The lentils and bulgur will become tender, absorb the broth, and blur deliciously into a hearty, spoonable base. Most of the liquid should be absorbed—if not, let it cook a few minutes longer.
Step 4: Make the Cucumber Mint Yogurt
While your mujaddarat simmers, whip up the yogurt topping. In a bowl, combine the Greek yogurt, diced cucumber, mint, lemon juice, salt, and pepper. Stir it until it’s creamy, flecked with green, and vibrant. Chill until you’re ready to serve; this contrast is key to the Mujaddarat Bulgur with Cucumber Mint Yogurt experience!
Step 5: Assemble and Serve
Spoon the warm bulgur-lentil mixture into bowls, then shower with those reserved caramelized onions. Add a generous dollop of cucumber-mint yogurt on the side. A quick squeeze of lemon over the top will brighten things beautifully. Enjoy every comforting, refreshing bite.
How to Serve Mujaddarat Bulgur with Cucumber Mint Yogurt
Garnishes
Load up your Mujaddarat Bulgur with Cucumber Mint Yogurt with extra caramelized onions for sweetness, a sprinkle of chopped fresh mint, and perhaps a drizzle of golden olive oil. A wedge of lemon on the side looks lovely and adds even more zip.
Side Dishes
Pair this dish with warm pita, a simple chopped tomato-cucumber salad, or even classic Middle Eastern pickles. These light, crunchy sides play off the richness of the mujaddarat and complement the creamy yogurt topping perfectly.
Creative Ways to Present
Serve Mujaddarat Bulgur with Cucumber Mint Yogurt layered in a pretty glass dish for a trifle-like effect, or stuff it into pita pockets for a hearty, portable meal. For gatherings, spoon everything onto a large platter and invite guests to top their own, mezze-style.
Make Ahead and Storage
Storing Leftovers
Store any leftover mujaddarat and cucumber mint yogurt in separate airtight containers in the fridge. Both will keep beautifully for up to four days, and the flavors deepen and meld, making leftovers especially inviting.
Freezing
The mujaddarat base freezes fantastically—let it cool, portion into airtight containers, and freeze for up to three months. Defrost overnight in the fridge before reheating. Skip freezing the yogurt sauce; it’s best made fresh for its bright, crisp flavor.
Reheating
To reheat mujaddarat, warm gently on the stovetop with a splash of water or broth to loosen it up. You can also microwave portions, covered, until heated through. Always top with freshly made cucumber mint yogurt for the best taste and texture.
FAQs
Can I use red lentils instead of brown or green?
Red lentils cook much faster and tend to become mushy, so for Mujaddarat Bulgur with Cucumber Mint Yogurt, stick with brown or green lentils if you want distinct grains and a pleasantly hearty texture.
Is it possible to make this dish vegan?
Absolutely! Simply substitute your favorite plant-based yogurt for the Greek yogurt, or skip the yogurt altogether and try a drizzle of tahini sauce for a different but equally delicious twist.
What kind of bulgur should I buy?
Use fine bulgur for the classic silky texture in mujaddarat. Coarser bulgur will give you a chewier result, but it’s still tasty—just increase the broth and simmer a bit longer.
Can I make Mujaddarat Bulgur with Cucumber Mint Yogurt ahead for meal prep?
Yes! This is one of those magical dishes that taste even better after a day or two. Make a batch on Sunday and enjoy hearty, nutritious lunches or dinners all week long.
What if I don’t have fresh mint?
If you’re missing fresh mint, substitute with a little chopped parsley or a pinch of dried mint in the cucumber yogurt. You’ll still capture that cooling freshness that makes Mujaddarat Bulgur with Cucumber Mint Yogurt so special.
Final Thoughts
If you’re seeking a dish that brings comfort, bold personality, and a refreshing finish in every bite, Mujaddarat Bulgur with Cucumber Mint Yogurt is calling your name. Give it a try the next time you crave something nourishing and full of heart—you might just find a new favorite for your table.
Print
Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A satisfying and flavorful Middle Eastern dish, Mujaddarat Bulgur is a nutritious combination of lentils and bulgur, topped with caramelized onions and served with a refreshing cucumber mint yogurt.
Ingredients
For the Mujaddarat:
- 3 tablespoons olive oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup fine bulgur wheat
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cucumber Mint Yogurt:
- 1 cup plain Greek yogurt
- 1/2 cup finely diced cucumber
- 2 tablespoons chopped fresh mint
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Caramelize Onions: In a large pot, heat olive oil, add onions, and cook until caramelized. Set aside half for topping.
- Cook Mujaddarat: Add garlic, bulgur, lentils, broth, spices to pot. Simmer until tender.
- Prepare Yogurt: Combine yogurt, cucumber, mint, lemon juice, salt, and pepper. Refrigerate.
- Serve: Top mujaddarat with caramelized onions and yogurt.
Notes
- For a vegan version, omit yogurt or use a plant-based alternative.
- Enjoy warm, at room temperature, or cold. Makes great leftovers.
- A squeeze of lemon brightens the flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe with yogurt
- Calories: 300
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 5 mg
