Khinta

Description
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.

Ingredients

 * 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)

Directions

 * 1) Take 2 slices of the beef and sew up 3 sides with a needle and strong thread to prepare a pocket for stuffing.
 * 2) Mix the rice, meats, cinnamon, pepper, salt and fat together as the stuffing.
 * 3) Stuff the pockets and sew up the open end.
 * 4) Set aside.