Iraqi Wheat Porridge with Stuffed Beef Pocket - Khinta

Ingredients:

Pockets:

1 lb Boneless chuck or similar meat, cut into very thin slices about 4 inches square

1/3 cup Half-cooked rice

1/2 cup Assorted meat bits, beef, chickens, gizzards, cut into small dice

1/8 tsp Ground cinnamon

1/8 tspPepper

1 tsp Salt

1 tsp Beef or chicken fat, cut into a small dice, optional

Cooking Instructions:

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.

To Prepare Pockets: 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 more pockets: double the recipe if necessary.

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