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Mujaddarat Bulgur with Cucumber Mint Yogurt

Jul 15, 2019 · 12 Comments

Jump to Recipe
Mujadarrat Bulgur in a bowl on top of ao kitchen towel, with some served on another plate with cucumber mint yogurt

A fragrant, spiced lentil and bulgur pilaf topped with caramelized onions and served with a cooling cucumber mint yogurt salad, this is a classic and super healthy dish in Middle Eastern cuisine. Diet friendly, budget friendly and comes together with very simple pantry ingredients.

I’ve always been accustomed to eating mujaddara made with normal rice, the way my mom makes it. I came across this recipe from a good Instagram friend of mine, Wicked Wifey, and I was instantly intrigued. I’ve been trying to reduce simple carbs in my diet whenever I can, so bulgur sounded like a great way to make a healthier switch. Tried it out, and tt was delicious! I actually prefer this to the regular mujaddara with rice.

How to make mujaddarat bulgur:

You first simmer the lentils with all the spices and some garlic cloves until cooked. Then, add in the bulgur and cook further until the bulgur is done. The garlic cloves are a great secret ingredient, they become soft and sweetened while cooking- hidden little pockets within the bulgur pilaf. I haven’t seen this one in other recipes and I’m so glad I tried it out here! Delicious.

How to caramelize onions:

The onions are essential to this dish. They are smokey and sweet and packed with flavor. This makes for my favorite part to this dish and I always put as many as I can on my plate. The way to caramelize them is to cook them steadily for a long period of time. Also, you have a choice on how you like your onions to be:

If you want soft caramelized onions: Reduce the heat after 10 minutes to medium low and continue cooking for another 10 minutes (as indicated in this recipe)

If you want crispy caramelized onions: Keep the heat at medium high the entire time, and stir constantly to avoid burning.

What to serve this with?

You can do a simple green salad, but my choice is always a cucumber yogurt dressing. It is creamy and cold and the perfect foil to the heartiness of the mujaddara. Also, it’s so simple to put together. You combine yogurt, dried mint, cucumbers, and as much garlic and salt as you need to get your preferred taste. I actually like making this in advance, because I think it’s flavor deepens when it’s kept in the fridge for a few hours. Mine is always extra garlicy, since I’m a huge garlic fan.

What are the health benefits of mujaddarat bulgur?

Bulgur is packed with fiber, vitamins and minerals. It’s a super grain and a very diet friendly carb choice.

Lentils are a great source of vegetarian protein, fiber, iron and folic acid.

The combination of bulgur and lentil is guaranteed to satiate you and keep you full for hours, giving you a great boost of energy!

Mujadarrat Bulgur in a bowl on top of ao kitchen towel, with some served on another plate with cucumber mint yogurt

Mujaddarat Bulgur (Vegan Lentil Pilaf)

Hearty and healthy bulgur pilaf cooked with lentils and spiced with Middle Eastern Spices, topped with caramelized onions.
5 from 5 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: lentil, vegan, vegetarian, healthy, middle eastern
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 people
Calories: 300kcal
Author: Farah Abumaizar

Ingredients

  • 1 cup rinsed and cleaned brown or green lentils
  • 2 cups water (plus additional later)
  • 1 bouillon cube, chicken or vegetable
  • 1.5 tbsp cumin powder
  • 1/2 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • salt to taste
  • 5-6 peeled whole garlic cloves
  • 1 cup rinsed bulgur, coarse

For the caramelized onions:

  • 2 large yellow onions, thinly sliced
  • 3 tbsp vegetable oil
  • 2 tbsp olive oil

For the cucumber mint yogurt:

  • 2 cups yogurt
  • 2 cucumbers, finely diced
  • 1 tbsp dried mint
  • 3-4 cloves crushed garlic
  • 1 tsp salt

Instructions

For the mujaddara:

  • Place the rinsed lentils in a saucepan, and cover with the 2 cups of water or until lentils are covered.
  • Add the bouillon cube, cumin, black pepper, ground coriander, turmeric, and a little salt. Toss in the peeled garlic cloves.
  • Bring to a boil, then cover and reduce heat to medium low, simmering for 25- 30 minutes until lentils are tender with just a little bit of a bite to them. Halfway through simmering time, check the pot and if the water has dried out add a splash more water.
  • When lentils are done cooking, add in the rinsed bulgur to the lentil water mixture. If the water covers the bulgur you don't need to add anymore, but if it doesn't add enough water to just submerge the bulgur. Bring to a boil, then cover and cook on low heat for 20 minutes or until bulgur is cooked and water has evaporated.

For the caramelized onions:

  • While lentils and bulgur are cooking you can make your onions. Heat the vegetable and olive oil together in a large skillet over medium high heat. Once hot, add the sliced onions. Stir every few minutes until onions are deeply brown and evenly caramelized about 10 minutes. Reduce heat slightly if onions are turning too dark before becoming soft. After this time reduce heat to low and let them cook for a further 10 minutes or so, then remove to a paper towel lined plate.

For the cucumber mint yogurt:

  • Mix together all the ingredients for the cucumber yogurt. You can add less or more garlic according to your preferences. Taste for salt and seasoning and adjust accordingly, then store in fridge tightly covered with plastic wrap until using.

Notes

Recipe adapted from Wicked Wifey.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 300kcal

If you liked this recipe, you may like:

Vegetarian Fesenjan

Pumpkin Sweet Potato Curry

Bamia

Middle Eastern Stuffed Zucchini

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Healthy, Main Meals, Recipes lentils, middleeastern, vegan, vegetarian

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Reader Interactions

Comments

  1. Danielle says

    July 15, 2019 at 1:52 pm

    5 stars
    I am just loving the flavors in this. It sounds just incredible! Plus the fact that it’s healthy is an added bonus 🙂

    Reply
    • Farah Abumaizar says

      July 15, 2019 at 1:55 pm

      So healthy and so hearty! It’s a good one!

      Reply
  2. Annie @ Annie's Noms says

    July 15, 2019 at 1:55 pm

    Oh my gosh, this looks delicious! I love the cucumber mint yoghurt, what an amazing addition to this tasty dish. I am a huge fan of beans and pulses and always have lentils etc. in the kitchen. I need to try this!

    Reply
    • Farah Abumaizar says

      July 15, 2019 at 1:56 pm

      Lentils are so easily transformed! This is a flavor bomb – hope you try it!

      Reply
  3. Cliona says

    July 15, 2019 at 2:47 pm

    5 stars
    I’m always looking for new and exotic recipes like this and LOVE bulgur wheat so this is ideal. Thanks!

    Reply
    • Farah Abumaizar says

      July 15, 2019 at 3:27 pm

      I hope you try and like it!!

      Reply
  4. Demeter says

    July 15, 2019 at 3:12 pm

    5 stars
    This sounds so full of flavor! I’ve been looking for a new dish to try and this looks perfect! Thank you so much!

    Reply
    • Farah Abumaizar says

      July 15, 2019 at 3:27 pm

      Thanks for your kind comment Demeter !

      Reply
  5. Heidy L. McCallum says

    July 15, 2019 at 4:03 pm

    5 stars
    I made this the other day and my family loved the flavors, I loved it because it was so healthy. Saving the recipe to make again.

    Reply
    • Farah Abumaizar says

      July 15, 2019 at 6:11 pm

      So glad to hear that! Thanks for letting me know👏🏼👏🏼

      Reply
  6. raida jarrar says

    May 17, 2020 at 8:50 am

    5 stars
    Great recipe….a sincere comment from a mom to her daughter..Made it yesterday….yummmmmmm

    Reply
    • Farah Abumaizar says

      May 17, 2020 at 4:01 pm

      Nothing like my amazing moms approval!

      Reply

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Farah Abu Maizar | Food Lover
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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#pancakes #pancakerecipe #blueberrypancakes #maplesyrup #breakfast #morningslikethese #fridaymorning #flatlay #foodfluffer #breakfastrecipes #breakfastfood #breakfastofchampions #pancakelover #food #foodtography #foodtographyschool #foodphotography #delish #foodphotos #weekendbreakfast #eatingathome #recipeoftheday #foodporn #foodflatlay #blueberries #trayoftheday
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#soup #tomyum #tomyumsoup #food #foodphotography #canonphotography #canon #seafood #seafoodlover #shrimp #delish #beautifulcuisines #foodtographyschool #foodtography #foodblogger #instayum #lonelyplanetfood #dametravelerfoodie #soupseason #restaurantphotography #khobar #tastemade #tastingtable #foodfluffer
I wanted to take a really pretty photo of the choc I wanted to take a really pretty photo of the chocolate fondants and post it with the recipe but I gave into peer pressure and am posting the recipe with this horribly lit and not at all beautifully set up video🤷🏻‍♀️. At least the video really demonstrates how gooey and perfect the center of these chocolate lava cakes are, and how unbelievably delicious they are. You won’t believe how easy it is to make these! And you may never order this at a restaurant again! You can even use muffin cups instead of ramekins. Save this recipe for when you want to be extra fancy with your dessert 👩‍🍳 I looked at a bunch of recipes online and compiled my favorite steps from each, this is most influenced from @gordongram 

Ingredients:
For greasing the ramekins:
1 tbsp melted butter
1 tbsp cocoa powder

For the fondants:
1 stick butter 115 g
2 eggs
2 egg yolks
170 g chocolate bittersweet chocolate (I used Lindt 70%)
1/2 cup caster sugar or regular sugar
Pinch salt 
3 tbsp flour (41g)
25 g butter melted

Method:
-Spray ramekins with nonstick spray, then dust with cocoa powder and shake until evenly coated, or brush inside of ramekins with melted butter, chill into butter sets, grease again with more melted butter and dust with cocoa powder (Gordon Ramsay’s fancy method)

-Melt together the butter and chocolate over a pan of simmering water (Bain marie ). Set aside melted chocolate to cool for 10 minutes.

-In an electric mixer, whisk the eggs, egg yolks, and sugar until thick and pale about 3-4 min. Sift in the flour and beat again until mixed.

-Pour melted chocolate into the egg mixture in 3 additions, mixing well between each until combined.

-Pour fondant batter evenly into prepared ramekins. If baking immediately, let them chill in the fridge while you preheat the oven to 200C. You can also store in the fridge for up to two days before baking.

- Bake 10-12 minute or until top just looks set. If using muffin pans, they’ll take less time, 8-10 minutes. Remove from oven and cool 1 minute before inverting onto a plate. Enjoy immediately with vanilla ice cream and berries!
I can’t stop myself from craving over the top de I can’t stop myself from craving over the top decadent desserts when it’s cloudy and a little chilly. One of my favorites in Bahrain is @joesbahrain ‘s sticky date cake that comes swimming in a pool of caramel sauce. It’s a drool worthy dessert! Their warm chocolate brownie is also unbelievable. I always end up confused on which to order and usually give in to ordering both 😂. Their coffee pairs perfectly with either👌🏼. Definitely miss this spot and wish I could be dining outdoors @theavenuesbh now indulging on this ultimate treat. Do you agree with my review? 
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #datecake #caramel #stickytoffee
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