Kibinai
Kibinai, from above
Non vegTrakai

Kibinai

Crescent pastries filled with lamb and onion, from the Karaim people of Trakai. Hand pies with history.

90 minTime
19 gProtein each
mildSpice
Karaim pastries2 chapters · 1 min read

Make it your way

Grandma's wayMutton and onion kibinai.
The original
467kcalsame
19 gproteinsame
2 gfibresame
90minutessame

Kibinai.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)3¼ cups
Butter⅔ cup, cold
Curd (plain yogurt, natural yoghurt)½ cup, or kefir
Egg1 dough, 1 wash
Saltto taste
Minced mutton (goat mince, ground goat)500 g, coarsely chopped
Onion2, finely chopped
Black pepperto taste
Water2 tbsp, iced

Method

4 steps
  1. 1Rub butter into flour, add curd, egg, salt and water, gather and chill.
  2. 2Mix mutton, onion, salt, pepper and ice water.
  3. 3Roll circles, fill, fold and crimp a rope edge along the top.
  4. 4Brush with egg and bake at 200 C until golden.
Serve it like this

Serve warm on a board, two per person, with a cup of clear broth.

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Make it a meal

What goes with Kibinai: a bread or rice, a side, something to drink and something sweet.

On the side Jeera aloo30 min
On the side Avial35 min
To drink Kvass30 min
To drink Masala chai10 min
Something sweet Puran poli90 min
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