Golden crescent-shaped pastries with a flaky, buttery crust enclosing a juicy, peppery lamb and onion filling, a Karaite heritage dish from Trakai.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: fresh parsley
Accompaniments: chicken broth for dipping
Instructions
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1
Mix flour and salt, cut in cold butter until pea-sized. Add ice water and egg yolk, form dough. Wrap and chill 30 min.
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2
Season lamb with pepper, cumin, and salt. Mix with diced onions.
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3
Roll dough thin, cut 12cm circles. Place filling on each, fold into crescents, crimp edges tightly.
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4
Place on a lined baking sheet. Brush with beaten egg.
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5
Bake at 200C (400F) for 25-30 min until deep golden and flaky.
Did You Know?
Kibinai were brought to Lithuania by the Karaite people, whom Grand Duke Vytautas relocated from Crimea to Trakai in the 14th century.
Chef's Notes
Equipment Tips
- rolling pin
- baking sheet
- pastry brush
Garnishing
fresh parsley
Accompaniments
chicken broth for dipping
The Story Behind Kibinai
Kibinai are the culinary legacy of the Karaite minority who settled in Trakai under Grand Duke Vytautas around 1397. These crescent pastries reflect Turkic culinary traditions adapted to Baltic ingredients. Trakai remains the kibinai capital, where every cafe serves its own version.
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