Name: Mujaddarat Bulgur with Cucumber Mint Yogurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
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 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; 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)

Jump to Recipe·Print Recipe

A hearty and wholesome Middle Eastern dish, Mujaddarat Bulgur combines brown lentils and coarse bulgur with fragrant spices and deeply caramelized onions. The dish is paired with a cooling cucumber mint yogurt that perfectly complements its rich, earthy flavors. This vegan-friendly meal is both nutritious and satisfying, making it an excellent choice for a comforting yet healthy dish.

Why You’ll Love This Recipe

Rich and flavorful – The combination of caramelized onions and aromatic spices creates a deep, savory taste.
Nutrient-packed – Lentils and bulgur provide a great source of protein, fiber, and essential vitamins.
Vegan and vegetarian-friendly – Easily adaptable for plant-based diets while still being hearty and filling.
Perfectly balanced – The warmth of the spiced bulgur and lentils pairs beautifully with the refreshing cucumber mint yogurt.
Easy to make – Simple ingredients come together effortlessly for a wholesome meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Mujaddarat Bulgur:

⅓ 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 if not vegetarian)
1.5 tablespoons ground cumin
1.5 teaspoons salt, plus a pinch for onions
½ teaspoon black pepper
½ teaspoon ground coriander
½ teaspoon turmeric
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
¼ cup water (adjust for desired consistency)

Directions

Caramelize the Onions:

In a large pot, heat the vegetable oil over medium-high heat.
Add the sliced onions and a pinch of salt.
Sauté, stirring occasionally, until the onions become deeply brown and evenly caramelized, about 10 minutes. If they brown too quickly, reduce the heat slightly.
Once caramelized, remove half of the onions and set aside on a paper towel-lined plate.

Cook the Lentils:

To the remaining onions in the pot, add the rinsed lentils and 2.5 cups of water. Ensure the lentils are covered.
Add the vegetable stock cube, ground cumin, salt, black pepper, ground coriander, turmeric, and whole garlic cloves.
Stir to combine and bring to a boil.
Cover, reduce heat to medium-low, and simmer for 25-30 minutes until lentils are tender but still hold their shape.
Check halfway through and add more water if needed.

Add the Bulgur:

Stir in the rinsed bulgur and the remaining 2 cups of water.
Bring to a boil, then cover and reduce heat to low.
Cook for an additional 20 minutes or until the bulgur is tender and water is absorbed.

Prepare the Cucumber Mint Yogurt:

In a bowl, combine the yogurt, lemon juice, salt, minced garlic, dried mint, and diced cucumbers.
Stir well to combine.
Add water to achieve the desired consistency.
Refrigerate until ready to serve.

Assemble and Serve:

Once the bulgur and lentil mixture is cooked, fluff with a fork.
Serve portions topped with the reserved caramelized onions.
Accompany each serving with a generous dollop of cucumber mint yogurt.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: Approximately 494 kcal per serving

Variations

Add a spicy kick – Sprinkle in a pinch of cayenne or red pepper flakes for a touch of heat.
Make it gluten-free – Substitute bulgur with quinoa for a gluten-free version.
Use fresh mint – Swap dried mint for finely chopped fresh mint in the yogurt for extra freshness.
Enhance the texture – Add toasted pine nuts or almonds on top for a crunchy contrast.
Lemon twist – Squeeze fresh lemon juice over the dish before serving for a bright citrusy note.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: The bulgur and lentil mixture can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. The cucumber mint yogurt is best enjoyed fresh and should not be frozen.
Reheating: Warm the bulgur and lentils in a microwave or on the stovetop over low heat, adding a splash of water if needed to prevent drying out.

FAQs

1. Can I use a different type of lentil?

Brown lentils work best as they hold their shape, but green lentils are a good alternative. Avoid red lentils, as they break down and become mushy.

2. What type of bulgur should I use?

Use coarse bulgur (#3 or #4) for the best texture. Fine bulgur will cook too quickly and may become mushy.

3. Can I make this dish ahead of time?

Yes! Mujaddarat Bulgur tastes even better the next day as the flavors meld. Store it in the fridge and reheat before serving.

4. Is this dish gluten-free?

No, bulgur contains gluten. To make it gluten-free, substitute bulgur with quinoa.

5. Can I use fresh mint instead of dried?

Yes! Fresh mint adds a brighter flavor. Use about 2 tablespoons of finely chopped fresh mint.

6. How do I prevent onions from burning while caramelizing?

Cook them over medium heat and stir occasionally. If they brown too quickly, lower the heat and add a splash of water.

7. What can I serve with Mujaddarat Bulgur?

This dish pairs well with a fresh salad, pickles, or warm pita bread.

8. Can I add protein to this meal?

The lentils provide plenty of protein, but you can serve it with grilled tofu, halloumi, or a boiled egg for extra protein.

9. How can I make the cucumber yogurt sauce thinner?

Add more water or a bit of milk (dairy or plant-based) to adjust the consistency.

10. Can I use Greek yogurt instead of regular yogurt?

Yes, but Greek yogurt is thicker, so you may need to dilute it with some water for a smoother texture.

Conclusion

Mujaddarat Bulgur with Cucumber Mint Yogurt is a delicious, nutritious, and comforting Middle Eastern dish that brings together the rich flavors of caramelized onions, spiced lentils, and hearty bulgur. Paired with a refreshing yogurt sauce, this dish offers a perfect balance of warmth and coolness. Whether you’re looking for a satisfying vegan meal or a healthy, protein-packed dish, this recipe is a fantastic choice. Enjoy it fresh, make it ahead, or tweak it to your liking for a meal that's as versatile as it is delicious.