Stuffed beef pocket. 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.
- Makes 2 or more pockets: double the recipe if necessary.
- 1 lb 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 tsp ground cinnamon
- ⅛ tsp pepper
- 1 tsp salt
- 1 tsp beef or chicken fat, cut into a small dice (optional)
- 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.
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.