[Update my dinner status], I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
POCKETS
- 1 lb Boneless chuck or similar
- 1/3 c Half-cooked rice
- 1/2 c Assorted meat bits, beef,
- 1/8 ts Ground cinnamon
- 1/8 ts Pepper
- 1 ts Salt
- 1 ts Beef or chicken fat, cut
Preparation
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 Date: Sun, 1 Sep 1996 14:14:43 +0000
