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Title: Khinta (Wheat Porridge with Stuffed Beef Pock
Categories: Jewish Iran Israel Beef
Yield: 6 Servings
| POCKETS | ||
| 1 | lb | Boneless chuck or similar meat, cut into very thin slices ab |
| 1/3 | c | Rice, half-cooked |
| 1/2 | c | Assorted meat bits -- beef, chicken, gizzards cut into small |
| 1/8 | ts | Ground cinnamon |
| 1/8 | ts | Pepper |
| 1/2 | ts | Salt |
| 1 | ts | Beef or chicken fat, cut into small dice (opt) |
| WHEAT | ||
| 1 | c | Whole-wheat grains, covered with cold water for 2 hrs |
| 2 | tb | Corn oil |
| 2 | md | (1 c) onions, chopped |
| 3 | c | Water, boiling |
| 1 | ts | Salt |
| 1 | tb | Tomato paste |
| 1/2 | ts | Ground turmeric |
Khinta is a winter dish for Sabbath, substantial and filling. The stuffed pockets can be made any size from 3-inches to 6-inches. The wheat and 1 small pocket per person can be served for lunch. For completely different taste experience, add 6 hard-cooked eggs in shell to pan to cook along w/wheat and beef. The eggs should be served for Sabbath breakfast.
1. To prepare pockets: Take 2 slices of beef and sew up 3 sides with a needle and strong thread to prepare a pocket for the stuffing. Mix rice, meat bits, cinnamon, pepper, salt, and beef fat, if desired, together as stuffing. Stuff pockets and sew up the open end. Set aside. Makes 2 or more pockets; double recipe if necessary.
2. Drain wheat well after soaking.
3. Heat oil in a pan and stir-fry onions for 3 minutes, or until light brown. Add boiling water, salt, tomato paste, turmeric, and wheat grains. Place stuffed beef pockets on top of wheat mixture. Cover pan well and bake in a preheated 200 degrees F. oven for 10 hours. Do not stir. During this interval, should liquid evaporate too quickly, add another 1/2 cup of boiling water. Serve warm for Sabbath lunch.
NOTE: The khinta may be cooked at any time during week as I often do. Prepare all steps and put pan in oven at about 8 a.m. Bake for 10 hours. Dine at 7 p.m.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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