Khinta

Ingredients
POCKETS
 * 1	lb	Boneless chuck or similar meat, cut into very thin slices about 4 inches square
 * 1/3	cup	Half-cooked rice
 * 1/2	cup	Assorted meat bits, beef, chickens, gizzards, cut into small dice
 * 1/8	tsp	Ground cinnamon
 * 1/8	tsp	Pepper
 * 1	tsp	Salt
 * 1	tsp	Beef or chicken fat, cut into a small dice (optional)

Directions

 * 1) 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.
 * 2) To Prepare Pockets:
 * 3) 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.
 * 4) Note: The khinta may be cooked at any time during the week as I often do.
 * 5) Prepare all the steps and put the pan in the oven about 8 A.M. Bake for 10 hours.