Title: Khinta (Wheat Porridge with Stuffed Beef Pocket)
Categories: Iraq
Yield: 1 Servings

----------------------------------POCKETS----------------------------------
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)

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