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These golden, flaky Lithuanian pastries, known as kibinai, are filled with juicy seasoned meat and perfect for any time of day â breakfast, lunch, or dinner. This traditional Karaim-inspired recipe makes approximately 20 savory pastries and is freezer-friendly too!
Ingredients
For the Dough:
- 500 g (1.1 lb) all-purpose flour
- 225 g (2 sticks) margarine, room temperature
- 3 eggs
- â cup (75 g) sour cream
- œ tsp fine salt
For the Filling:
- 500 g (1.1 lb) ground pork (or other ground meat)
- 1 heaping tbsp sour cream
- 1 medium onion, finely chopped
- 1 tsp dried marjoram
- â tsp salt
- œ tsp black pepper
For Brushing:
- 1 egg yolk
- 1 tbsp water
Instructions
- Prepare the Dough:In a large bowl, whisk together 2 eggs and 1 egg white with sour cream and salt. Reserve the remaining yolk. Add room temperature margarine to the mixture. Gradually stir in the flour, kneading until the dough is soft, elastic, and slightly sticky. Do not over-flour. Cover and refrigerate for at least 1 hour (or 30 minutes in the freezer).
- Make the Filling:In another bowl, mix the ground meat with sour cream, marjoram, salt, and pepper. Add the finely chopped onion and mix thoroughly.
- Shape the Pastries:Roll out the dough on a floured surface to ~0.3â0.4 cm thickness. Cut out circles. Place 1 tbsp of filling in the center of each, fold the dough, and seal the edges firmly. Optional: twist the sealed edge to create a decorative rope.
- Prepare for Baking:Place kibinai on a greased or lined baking tray, leaving space between each. Mix the egg yolk with water and brush the tops of the pastries.
- Bake:Preheat the oven to 200°C (390°F). Bake for ~30 minutes or until golden brown.
- Serve:Enjoy warm or cold! Kibinai are perfect fresh or reheated the next day.
Notes
Kibinai (singular: kibinas) are traditional Lithuanian pastries, famously known for their golden, flaky crust and juicy meat filling. These crescent-shaped delights are especially beloved in the Karaim community of Lithuania and have become an iconic comfort food across the country. Whether youâre wandering through the cobbled streets of Trakai or shopping at a local supermarket in Vilnius, chances are youâll spot freshly baked kibinai just waiting to be enjoyed â warm, hearty, and oh-so-satisfying đ€€.
What makes kibinai so special is their versatility. These pastries are perfect for breakfast, lunch, or dinner. Serve them warm as a main course or enjoy them cold as a snack â theyâre delicious either way. From family gatherings to casual lunches or even as a picnic treat, kibinai are always a hit.
â A Trusted Homemade Recipe â Better Than Store-Bought!
This particular recipe has been tested and perfected many times â over 20 successful batches! The result? Incredibly soft, flavorful pastries with a melt-in-your-mouth dough and a savory, well-balanced filling. Many home cooks swear that these homemade kibinai outshine any store-bought versions in both taste and texture. If you're planning to bake them for a crowd, itâs highly recommended to double the recipe â itâs almost impossible to stop at just one! đ«Ł And the best part? These pastries freeze beautifully before baking. Just shape them, skip the egg wash, freeze, and bake later whenever the craving hits. Before baking, thaw them and brush with egg yolk for that signature golden finish đ„âš.đ„ Enjoy Warm or Cold!
Kibinai are wonderful straight out of the oven â soft, juicy, and comforting. But theyâre also just as tasty the next day, eaten cold or gently reheated. Perfect for work lunches, road trips, or lazy weekend brunches.đ Tips & Tricks
- If one egg yolk isnât enough for brushing all the pastries, feel free to use an extra.
- Try to divide the meat filling evenly so each kibinas is generously packed.
- Freeze extras before baking â just thaw and egg wash when youâre ready to cook.
Ooh, kibinai! Those look amazing. The flaky dough and that savory meat filling⊠I’m totally making these. Thanks for sharing the recipe â 20 pastries? Perfect for a weekend baking project, and freezer-friendly is a major bonus!