Appetizers
Kibinai
Ingredients
- 500g (4 1/4 cups) Flour
- 1 Egg
- 150ml (1/2 cup) Water
- 50g (3 1/2 tbsp) Butter, softened
- 1 tsp (2g) Salt
- 300g (10.6 oz) Minced lamb or beef
- 1 Onion, finely diced
- Salt and pepper, to taste
- 1 Egg, beaten, for glazing
Method
- Make the dough by combining flour, egg, water, butter, and salt into a smooth, elastic dough; rest for 20 minutes.
- Mix the minced meat with the diced onion, salt, and pepper.
- Divide the dough into 8 pieces and roll each into a thin oval.
- Place a portion of filling on one half of each oval, fold over, and crimp the edges firmly to seal.
- Brush with beaten egg and bake at 200°C (400°F) for 20-25 minutes until golden and crisp.
- Serve hot, ideally with a light meat broth on the side.
Introduction: Kibinai originate with the Karaim people, a Turkic community brought to Trakai in the 14th century, and remain strongly associated with that town's lakeside old quarter, where bakeries still sell them fresh from wood-fired ovens.
Cultural Background: Kibinai originate with the Karaim people, a Turkic community brought to Trakai in the 14th century, and remain strongly associated with that town's lakeside old quarter, where bakeries still sell them fresh from wood-fired ovens.
Tips: Crimp the edges very firmly — kibinai are baked, not boiled, and any gap will let the juices leak out and burn.
Variations: The Trakai Karaim community traditionally uses raw minced mutton pressed thin inside the dough; a milder beef filling is common elsewhere in Lithuania.
Nutrition: Approx. 320 kcal, 14g protein, 15g fat, 32g carbohydrates per pastry.
FAQs:
Q: What is a kibinas traditionally served with?
A: A clear meat broth on the side, which is poured into the pastry after the first bite.
Q: Can kibinai be frozen?
A: Yes, freeze unbaked and bake from frozen, adding a few extra minutes to the cooking time.
Please log in to leave a comment.