Kibinai
The pasties of the Karaites, a community of Turkic origin in Trakai, filled with lamb and onion. They’re eaten fresh from the oven facing the lake castle.
Ingredients
- 400 g flour
- 200 g cold butter
- 150 ml kefir or yoghurt
- 1 egg
- Salt
- 400 g hand-chopped lamb (or beef)
- 1 onion
- Pepper
How to make it at home
- Mix the flour with the diced butter, add the kefir, egg and salt and bring together into a dough. Chill for 30 minutes.
- Mix the meat with the chopped onion, salt and pepper.
- Roll out the dough and cut circles of about 12 cm.
- Put filling in the centre, fold into a half-moon and crimp the edge.
- Brush with egg and bake at 200 °C for about 25 minutes.
The trick: They’re eaten hot, with a broth on the side.