Description
Mujaddarat Bulgur with Cucumber Mint Yogurt is a wholesome, vegan-friendly Middle Eastern dish combining lentils, bulgur, and fragrant spices topped with caramelized onions. Paired with a refreshing cucumber mint yogurt, this nutritious meal is packed with protein, fiber, and essential vitamins. Perfect for a healthy and comforting meal, it’s easy to prepare and can be customized for different dietary preferences.
Ingredients
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)
Instructions
Instructions:
-
Caramelize the Onions:
- Heat vegetable oil in a large pot over medium-high heat.
- Add the onions and a pinch of salt, sautéing until deeply brown and caramelized (around 10 minutes).
- Remove half of the onions and set aside on a paper towel-lined plate.
-
Cook the Lentils:
- Add lentils and 2.5 cups of water to the remaining onions in the pot.
- Stir in the stock cube, cumin, salt, black pepper, coriander, turmeric, and whole garlic cloves.
- Bring to a boil, then cover and simmer for 25-30 minutes until lentils are tender but hold their shape.
-
Add the Bulgur:
- Stir in rinsed bulgur and the remaining 2 cups of water.
- Bring to a boil, then reduce heat and cover.
- Cook for another 20 minutes, until bulgur is tender and water is absorbed.
-
Prepare the Cucumber Mint Yogurt:
- Combine yogurt, lemon juice, salt, garlic, dried mint, and diced cucumbers in a bowl.
- Stir well, adding water to adjust consistency.
- Refrigerate until ready to serve.
-
Assemble and Serve:
- Fluff the bulgur-lentil mixture with a fork.
- Serve topped with reserved caramelized onions and a generous dollop of cucumber mint yogurt.
Notes
- Variations: For a gluten-free version, substitute bulgur with quinoa. Add pine nuts or almonds on top for a crunchy texture.
- Storage/Reheating: Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently.
- Flavor Options: Add cayenne or red pepper flakes for a spicy kick, or use fresh mint instead of dried for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
