| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Iraq |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chuck or 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 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Beef or chicken fat, cut into a small dice (optional) |
INSTRUCTIONS
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@ix.netcom.com>
Date: Sun, 1 Sep 1996 14:14:43 +0000
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”