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Kibinai
Lithuanian Meat Pies
Traditional Karaim pastries filled with seasoned minced meat, encased in a tender, slightly tangy sour cream dough. Kibinai are a beloved Lithuanian snack or light meal, enjoyed hot or cold.
๐ง ์ฌ๋ฃ
- 500 g All-purpose flour
- 225 g Butter(room temperature)
- 3 large Eggs(1 reserved for egg wash)
- 100 ml Sour cream
- 0.5 tsp Salt
- 500 g Ground lamb or pork
- 1 medium Onion(finely chopped)
- 1 tsp Dried marjoram
- 0.5 tsp Black pepper(freshly ground)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: In a bowl, whisk together 2 eggs, the egg white from the third egg, salt, and sour cream. In a separate bowl, cream the softened butter until smooth. Gradually add the egg mixture to the butter, mixing until well combined. Add the flour and mix until a soft, slightly sticky dough forms.
- 2
Chill the dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 30 minutes in the freezer).
- 3
Prepare the filling: In a bowl, combine the ground meat, finely chopped onion, dried marjoram, salt, and pepper. Mix well.
- 4
Form the kibinai: Preheat oven to 200ยฐC (400ยฐF). Lightly flour a work surface. Divide the chilled dough into portions (about the size of a small handful). Roll each portion thinly into a circle. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough in half to create a half-moon shape, and crimp the edges decoratively to seal.
- 5
Bake the kibinai: Place the formed kibinai on a baking sheet lined with parchment paper. Whisk the reserved egg yolk with 1 tablespoon of water and brush the tops of the kibinai.
- 6
Bake for 25-30 minutes, or until golden brown and the filling is cooked through.
- 7
Serve: Let the kibinai cool slightly before serving. They are delicious served warm or at room temperature.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a juicier filling, especially if using leaner meat, you can add a tablespoon of sour cream or a little water to the meat mixture.
- โThe dough should be soft but not overly sticky. If it's too sticky, add a little more flour; if too dry, a touch more sour cream.
- โKibinai can be made ahead and frozen before baking. Thaw and bake as usual, adding a few extra minutes if needed.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a vegetarian option, fill with a mixture of sautรฉed mushrooms, onions, and cheese.
- Experiment with different herbs like parsley or dill in the meat filling.