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Ingredientes
- 1 lb Boneless chuck or possibly 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 tsp Grnd cinnamon
- 1/8 tsp Pepper
- 1 tsp Salt
- 1 tsp Beef or possibly chicken fat, cut into a small dice (optional)
Direcciones
- 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 in 6 hard-cooked Large eggs in the shell to the pan to cook along with the wheat and beef. The Large 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 possibly 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 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 416g | |
| Calories 1371 | |
| Calories from Fat 820 | 60% |
| Total Fat 90.95g | 114% |
| Saturated Fat 32.65g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 366mg | 122% |
| Sodium 3550mg | 148% |
| Potassium 934mg | 27% |
| Total Carbs 16.45g | 4% |
| Dietary Fiber 6.0g | 20% |
| Sugars 0.01g | 0% |
| Protein 115.13g | 184% |
