Category: Vegetable Mains
Cuisine: Mediteranean
Yields:
6 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
45 Mins
Total Time:
1 Hr
The lentil and rice mixture came from Peggy’s friends in Center Harbor, the Farahs. Of Lebanese origin, their father was born on the street called Straight in Damascus (Acts 9:11 – Saul of Tarsus was there!). Peggy added the toppings, like tacos, and now people call them “Peggy’s Pockets”.
Ingredients
Adjust Servings
- To Serve
Instructions
- Cook the lentils and rice separately, according to the package directions.
- Slice the onion thinly and brown in butter. Add in the coked lentils and rice, and heat gently. Season with salt, pepper, olive oil, and lemon juice.
- Serve in warmed pita bread (or Syrian pouches) with the fresh toppings, drizzling with dressing. Peggy uses Italian dressing.
When we moved to Maryland, we discovered a restaurant named Lebanese Taverna. On their menu was a dish called mujadara, which is the same lentil and rice mixture. They use a spice mix called za’atar, which has a lot of thyme in it. They serve this dish more traditionally with just the lentils and rice in pita bread with a dollop of yogurt salad (plain yogurt, cucumber, mint) and a slice of fresh tomato. We enjoy this dish at home both mom’s way and the traditional way.