Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 tsp Pepper
- 1 tsp Salt
- 1 tsp Beef or chicken fat, cut into a small dice (optional)
Directions
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.
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.
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 hours.
Category:Iraqi Recipes
Category:Iraqi Meat Dishes