Get ready to fall in love with Mujaddarat Bulgur with Cucumber Mint Yogurt—a dish that’s hearty, fragrant, and incredibly comforting! This Middle Eastern classic brings together earthy lentils, nutty bulgur, and a swirl of warming spices, all topped with addictive caramelized onions and a cool, herby yogurt sauce. The combination is a beautiful dance of textures and flavors: creamy and crisp, warm and refreshing. Whether you’re looking for a satisfying weeknight dinner or a show-stopping vegetarian main for your next gathering, Mujaddarat Bulgur with Cucumber Mint Yogurt is about to become your new favorite.
Ingredients You’ll Need
The beauty of Mujaddarat Bulgur with Cucumber Mint Yogurt is just how simple the ingredients are—yet each one is absolutely essential. You’ll find that every item brings something special, from deep flavor to a pop of color or a lift of freshness.
- Olive oil: The base for caramelizing onions and bringing out the depth in every bite.
- Large onion (thinly sliced): Slow-cooked until golden, these onions transform into sweet, savory magic.
- Ground cumin: Adds a warm, earthy undertone that pairs perfectly with lentils.
- Ground allspice: Just a hint for a cozy, aromatic background.
- Cinnamon: A little goes a long way to add subtle warmth and intrigue.
- Brown lentils (rinsed): Hearty and protein-packed, they give the dish its signature comfort.
- Coarse bulgur wheat: Brings a gentle chew and nutty flavor, plus quick cooking for easy prep.
- Water or vegetable broth: Use broth for even more flavor, or water for a lighter touch.
- Salt: Essential for seasoning each layer, from the onions to the final dish.
- Black pepper: A little kick to balance out the richness.
- Chopped parsley (optional): Adds a burst of freshness and a pop of green at the end.
- Plain Greek yogurt: The creamy base for your cooling cucumber mint sauce.
- Finely diced cucumber (peeled and seeded): Crisp and refreshing, this lightens the yogurt beautifully.
- Fresh mint (chopped): Lifts the yogurt with bright, herbal notes.
- Lemon juice: Just enough tang to tie the yogurt sauce together.
- Salt (for yogurt): A pinch brings out all the flavors in your creamy topping.
How to Make Mujaddarat Bulgur with Cucumber Mint Yogurt
Step 1: Caramelize the Onions
Start off strong by heating olive oil in a large saucepan over medium heat. Add those thinly sliced onions and cook them slow and steady, stirring often for about 20 to 25 minutes. You’re looking for them to turn deeply golden and caramelized—this is where much of the magic happens! Once they’re gorgeously browned, scoop out half and set them aside for topping your finished Mujaddarat Bulgur with Cucumber Mint Yogurt.
Step 2: Toast the Spices
With the remaining onions still in the pan, sprinkle in the cumin, allspice, and cinnamon. Stir for just a minute, letting the spices bloom and become fragrant. You’ll know they’re ready when your kitchen smells absolutely irresistible.
Step 3: Cook the Lentils
Stir in the rinsed brown lentils and pour in your water or vegetable broth. Give everything a good mix, bring it up to a boil, then reduce the heat, cover, and let it simmer for 15 minutes. The lentils should start to soften and soak up all those lovely flavors.
Step 4: Add the Bulgur
Once the lentils have had their head start, stir in the coarse bulgur wheat, salt, and black pepper. Cover the pot again and let it simmer for another 15 minutes, until the bulgur and lentils are tender and the liquid is mostly absorbed. Remove the pan from the heat and let it sit, covered, for 5 minutes—this helps everything finish cooking gently and makes it easier to fluff.
Step 5: Fluff and Finish
Take off the lid and fluff the mujaddarat gently with a fork. If you’re feeling fancy, stir in a handful of chopped parsley for color and an extra layer of freshness. The base for your Mujaddarat Bulgur with Cucumber Mint Yogurt is ready!
Step 6: Make the Cucumber Mint Yogurt
While your mujaddarat rests, stir together the Greek yogurt, finely diced cucumber, chopped fresh mint, lemon juice, and a pinch of salt in a bowl. Mix until everything’s well blended, then pop it in the fridge to chill while you get ready to serve.
Step 7: Serve and Savor
Spoon the mujaddarat onto plates or into bowls, top generously with the reserved caramelized onions, and add a big dollop of that chilled cucumber mint yogurt. Serve warm or at room temperature, and get ready for the compliments!
How to Serve Mujaddarat Bulgur with Cucumber Mint Yogurt
Garnishes
The reserved caramelized onions are a must—they bring that signature sweetness and a gorgeous golden finish. For extra flair, sprinkle over chopped parsley or a few more fresh mint leaves. A drizzle of olive oil just before serving adds a silky shine and a little extra richness, making your Mujaddarat Bulgur with Cucumber Mint Yogurt look as good as it tastes.
Side Dishes
This dish is filling on its own, but it also loves company. Pair Mujaddarat Bulgur with Cucumber Mint Yogurt with a fresh tomato and cucumber salad, some warm pita bread, or even a platter of roasted vegetables. These sides keep the meal light, balanced, and festive—perfect for a gathering or a family dinner.
Creative Ways to Present
For a fun twist, try serving mujaddarat in individual bowls or jars layered with caramelized onions and yogurt for a dinner party. Or, offer it on a big communal platter so everyone can help themselves. Mujaddarat Bulgur with Cucumber Mint Yogurt also makes a fabulous stuffing for roasted peppers or eggplants if you’re feeling adventurous!
Make Ahead and Storage
Storing Leftovers
Leftover Mujaddarat Bulgur with Cucumber Mint Yogurt keeps beautifully in the fridge for up to four days. Store the mujaddarat and the yogurt sauce separately in airtight containers to keep everything fresh and vibrant. The flavors actually deepen as they sit, making leftovers something to look forward to!
Freezing
You can freeze the mujaddarat portion (without the yogurt sauce) for up to two months. Simply let it cool completely, portion into freezer-safe containers, and label with the date. Thaw overnight in the refrigerator before reheating. The cucumber mint yogurt is best made fresh, but if needed, you can freeze it separately—just keep in mind the texture might change a bit upon thawing.
Reheating
To reheat mujaddarat, place it in a saucepan with a splash of water or broth and warm gently over low heat, stirring occasionally. Alternatively, microwave in short bursts, fluffing with a fork in between. Add the yogurt sauce just before serving so it stays cool and creamy.
FAQs
Can I use green or red lentils instead of brown?
Brown lentils hold their shape best and create the classic texture for Mujaddarat Bulgur with Cucumber Mint Yogurt. Green lentils are a decent substitute, though they may be slightly firmer. Red lentils cook much faster and tend to break down, resulting in a much softer, almost porridge-like consistency—delicious, but different!
Is there a gluten-free alternative to bulgur?
Absolutely! You can swap the bulgur for short-grain rice or even quinoa for a gluten-free version. Just be mindful that cooking times and liquid amounts may need a slight adjustment. The flavor will change a bit, but Mujaddarat Bulgur with Cucumber Mint Yogurt is wonderfully adaptable.
What can I use instead of Greek yogurt for a vegan option?
For a vegan take, choose a thick, unsweetened non-dairy yogurt made from coconut, almond, or soy. Make sure it’s plain and not flavored, then mix in the cucumber, mint, lemon juice, and salt as usual. Mujaddarat Bulgur with Cucumber Mint Yogurt is every bit as delicious this way!
Can I prepare the components ahead of time?
Definitely! Both the mujaddarat and the cucumber mint yogurt can be made a day in advance. Store them separately, and assemble just before serving. The yogurt sauce actually tastes even better after chilling for a few hours, as the flavors meld beautifully.
Will this dish work as a main course?
Yes! Mujaddarat Bulgur with Cucumber Mint Yogurt is hearty enough to be a main dish, especially when paired with a simple salad or bread. It’s packed with protein, fiber, and flavor, making it satisfying for vegetarians and meat-lovers alike.
Final Thoughts
There’s something truly special about gathering around a meal as vibrant and comforting as Mujaddarat Bulgur with Cucumber Mint Yogurt. It’s a dish that invites you to slow down, savor every bite, and share with loved ones. Give it a try—you might just find a new favorite for your table!
Print
Mujaddarat Bulgur with Cucumber Mint Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Mujaddarat Bulgur with Cucumber Mint Yogurt is a hearty Middle Eastern dish combining caramelized onions, brown lentils, and nutty bulgur wheat, served with a refreshing cucumber and mint yogurt sauce. This vegetarian and wholesome meal is rich in flavor, easy to prepare, and perfect for lunch or dinner.
Ingredients
Mujaddarat Bulgur
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cinnamon
- 1 cup brown lentils, rinsed
- 1/2 cup coarse bulgur wheat
- 3 cups water or vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley (optional)
Cucumber Mint Yogurt
- 1 cup plain Greek yogurt
- 1/2 cup finely diced cucumber, peeled and seeded
- 1 tablespoon fresh mint, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Caramelize the onions: In a large saucepan, heat olive oil over medium heat. Add the thinly sliced onion and cook slowly, stirring often, for 20–25 minutes until the onions become deeply caramelized and golden brown. Remove half of the onions and set aside for garnish.
- Add spices and lentils: To the remaining onions in the pan, add cumin, ground allspice, and cinnamon. Cook for 1 minute until the spices are fragrant. Stir in the rinsed brown lentils and the water or vegetable broth. Bring mixture to a boil.
- Simmer lentils: Once boiling, reduce heat to low. Cover the saucepan and simmer the lentils for 15 minutes, allowing them to soften.
- Add bulgur and seasonings: Stir in the coarse bulgur wheat, salt, and black pepper. Cover again and simmer for another 15 minutes until the lentils and bulgur are tender and the liquid is fully absorbed.
- Rest and finish: Remove the pan from heat and let the mixture sit, covered, for 5 minutes. Fluff the mujaddarat with a fork and gently stir in the chopped parsley if desired.
- Prepare cucumber mint yogurt: In a separate bowl, combine the plain Greek yogurt, finely diced cucumber, chopped fresh mint, lemon juice, and salt. Mix thoroughly and chill until ready to serve.
- Serve: Plate the mujaddarat warm or at room temperature. Top with the reserved caramelized onions and a generous dollop of the chilled cucumber mint yogurt.
Notes
- For a vegan version, omit the yogurt or substitute with a dairy-free alternative like coconut or almond yogurt.
- You can make mujaddarat with rice instead of bulgur, but bulgur adds a nuttier flavor and shorter cooking time.
- Use vegetable broth instead of water for richer flavor.
- Be patient while caramelizing onions for the best sweetness and depth of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 5mg
