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 ==
# 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.
== Notes ==
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.
__NOTOC__
Category:Iraqi Meat Dishes
Category:Chicken Recipes
Category:Wheat Recipes
Category:Rice Recipes
Category:Beef Recipes
Category:Recipes that need photos