Khinta (wheat porridge with stuffed beef pocket)

1 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless chuck or similar meat, cut into very thin slices about 4 inches square
⅓ cup Half-cooked rice
½ cup Assorted meat bits, beef, chickens, gizzards, cut into small dice
⅛ teaspoon Ground cinnamon
⅛ teaspoon Pepper
1 teaspoon Salt
1 teaspoon Beef or chicken fat, cut into a small dice (optional)

Directions

POCKETS

The Khinta is a winter dish for the Sabbath, substantial and filling. The stuffed pockets can be made any size from 3 inches square to 6 inches. The wheat and 1 small pocket per person can be served for lunch. For a completely different taste experience, add 6 hard-cooked eggs in the shell to the pan to cook along with the wheat and beef. The eggs should be served for Sabbath breakfast.

To Prepare Pockets:

1. Take 2 slices of the beef and sew up 3 sides with a needle and strong thread to prepare a pocket for stuffing. Mix the rice, meats, cinnamon, pepper, salt and fat together as the stuffing. Stuff the pockets and sew up the open end. Set aside. Make 2 or more pockets: double the recipe if necessary.

Note: The khinta may be cooked at any time during the week as I often do.

Prepare all the steps and put the pan in the oven about 8 A.M. Bake for 10 hours.

Posted to JEWISH-FOOD digest V97 #009 From: Pat Gold <plgold@...>

Date: Sun, 1 Sep 1996 14:14:43 +0000

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