Description Edit

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 Edit

  • 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 Edit

  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.

Notes Edit

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.

Community content is available under CC-BY-SA unless otherwise noted.