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Kibinai
Dainava Style
Kibinai are traditional Karaim pastries, typically filled with minced lamb and onion. This Dainava style variation often features a richer dough and a slightly different spice profile, offering a savory and satisfying bite.
ð§ ææ
- 500 g All-purpose flour
- 150 g Butter(cold, cubed)
- 150 g Sour cream
- 1 large Egg yolk(for egg wash)
- 500 g Ground lamb
- 2 medium Onions(finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 1 tsp Marjoram(dried)
ðšâð³ äœãæ¹
- 1
For the dough: Combine flour, cold butter, and sour cream in a bowl. Mix until a cohesive dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
- 2
For the filling: In a separate bowl, mix ground lamb, chopped onions, salt, pepper, and marjoram. Mix well.
- 3
Preheat oven to 180°C (350°F).
- 4
Roll out the dough and cut into circles approximately 10-12 cm in diameter.
- 5
Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling and crimp the edges to seal, creating a half-moon or crescent shape. Ensure they are well sealed.
- 6
Place kibinai on a baking sheet lined with parchment paper. Brush the tops with egg yolk wash.
- 7
Bake for 25-30 minutes, or until golden brown and the filling is cooked through.
ð¡ ããã®ã³ã
- âEnsure the butter is very cold for a flaky dough.
- âDon't overwork the dough to keep it tender.
- âSeal the kibinai edges tightly to prevent filling from leaking.
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- Use beef or a mix of lamb and beef for the filling.
- Add finely chopped garlic to the filling for extra flavor.
- Some variations include a small amount of broth in the filling for extra moisture.