KIBINAI

Hi,

your post on Karaims  reminded me of the nice day we spent in their little village and the warm welcome we received. At last I was able to find the recipes of Kibinai. They're delicious.  Follow the instruction and ...

buon appetito!

Pastry:
450 gr softened  butter
1 kg plain flour
1 egg white and 3 egg yolks
200 g  sour cream
a pinch of salt

Filling:
1 kg beef, finely chopped
3 onions, finely chopped
50 gr softened spreadable butter
of salt, ground black pepper - to your liking
a splash of cold water

To brush: 1 egg yolk and a splash of water-lightly beaten

Put the flour, salt and butter in a food processor and reduce to breadcrumbs. Rub the butter and flour together until the mixture resembles fine breadcrumbs. Add the egg yolks and sour cream and stir together. Squeeze the mixture together into a ball. Put the dough in the fridge to rest for 30 minutes.

For the filling mix all ingredients together. You can  add a little bit of chopped cabbage or even to replace water by a generous splash of kefir.

Roll the pastry out. Cut out as many rounds (or ovals) as you can.

Preheat the oven to 200C.

Put a good spoonful of the filling mixture on one half of the pastry round and fold the empty half of pastry over the filling. Seal the edges. Repeat with all rounds.
Brush egg/water mixture all over kibinai. Bake in the oven for 25-30 minutes