Recipe - Khinta (Wheat Porridge With Stuffed Beef Pocket)

POCKETS
1 pound Boneless chuck or similar
meat, cut into very thin
slices about 4 inches
square
1/3 cup Halfcooked rice
One half cup Assorted meat bits, beef,
chickens, gizzards, cut
into small dice
1/8 teaspoon Ground cinnamon
1/8 teaspoon Pepper
1 teaspoon Salt
1 teaspoon Beef or chicken fat, cut
into a small dice
(optional)

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 hardcooked 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 JEWISHFOOD digest V97 #009

From: Pat Gold plgold@ix.netcom.com

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