Seattle Courant

Acacia's World Famous Syrian Pouches

Syrian pouches. Photo by Keith Vance
By Acacia Jackson
February 5, 2009 04:02PM

Lentils and rice mixture:
1/2 c. dry lentils
1/2 c. dry rice (jasmine and basmati have the best flavors)
1 small onion, thinly sliced
1/4 c. butter
I Tbsp. olive oil
1/2 small lemon, squeezed
salt and pepper to taste

Cook the lentils and rice separately according to package directions. Slice the onion and brown in the butter. Lower the heat to simmer or low and add the cooked lentils and rice, oil, lemon juice, salt and pepper. Stir and let sit on low heat while you prepare the pita and toppings.

Toppings:
Shredded lettuce
Diced tomatoes
Grated cheddar cheese
Dressing to drizzle over the filling (oil and vinegar is best as is runs down through all the ingredients, but Italian dressing works fine too)

Cut the pita bread in half so it will open like a pouch. Warm them in the oven before serving. Place the lentils and rice mixture in the bottom, then the cheese and the other toppings next. If the pouch tears when you are opening it, it helps to place the lettuce in the bottom so you don’t lose the filling when you eat.

I serve this with the warmed bread wrapped in linens, a pot of the lentils and rice mixture, all the toppings in separate bowls, and let my dinner guests prepare their own Syrian Pouches at the table.

Serves about 6 people.

Syrian pouches everything. Photo by Keith Vance