| 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 | t | Ground cinnamon |
| 1/8 | t | Pepper |
| 1 | t | Salt |
| 1 | t | Beef or chicken fat, cut |
| into a small dice | ||
| optional |
INSTRUCTIONS
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: 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
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