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  • Khinta (Wheat Porridge With Stuffed Beef Pocket)

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    Khinta (Wheat Porridge With Stuffed Beef Pocket)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Boneless chuck or possibly similar meat, cut into very thin slices about 4 inches square
    • 1/3 c. Half-cooked rice
    • 1/2 c. Assorted meat bits, beef, chickens, gizzards, cut into small dice
    • 1/8 tsp Grnd cinnamon
    • 1/8 tsp Pepper
    • 1 tsp Salt
    • 1 tsp Beef or possibly chicken fat, cut into a small dice (optional)

    Directions

    1. 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 in 6 hard-cooked Large eggs in the shell to the pan to cook along with the wheat and beef. The Large eggs should be served for Sabbath breakfast.
    2. 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 possibly more pockets: double the recipe if necessary.
    3. Note: The khinta may be cooked at any time during the week as I often do.
    4. Prepare all the steps and put the pan in the oven about 8 A.M. Bake for 10 hrs.

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