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
Scale
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
