Peggy’s Pockets (Syrian Pouches)
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".
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Ingredients
  • 1/2 cup dry lentils (cook according to package directions)
  • 1/2 cup dry rice (cook, or use leftovers)
  • small onion (thinly sliced)
  • 1/4 cup butter
  • salt & pepper (to taste)
  • 1 tbsp olive oil
  • 1 squeeze of lemon juice
    • To Serve
  • 1 package of pita bread (cut in half and warmed)
  • 1 cup lettuce (shredded)
  • 1 tomato (chopped)
  • 1 cup cheddar cheese (grated)
  • salad dressing of your choice
Instructions
  1. Cook the lentils and rice separately, according to the package directions.
  2. 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.
  3. Serve in warmed pita bread (or Syrian pouches) with the fresh toppings, drizzling with dressing. Peggy uses Italian dressing.