Can I use a different type of meat for the filling?

Yes, you can use any type of ground or finely chopped meat such as beef, pork, or lamb.

What can I serve Kibinai with?

Kibinai can be served with meat broth

How do I prevent the filling from drying out?

Adding a little water to the filling can help keep it juicy during baking.

Can I make the dough ahead of time?

Yes, the dough can be prepared 12 hours in advance and stored in the refrigerator.

Kibinai - Traditional Karaite Meat Pies

Name: Kibinai - Traditional Karaite Meat Pies
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Cuisine: Eastern European
Ingredients: 500 g all-purpose flour; 100 g butter; 150 g sour cream or Greek yogurt; 2 eggs eggs; 0.5 tsp salt; 450 g beef; 1 onion onion; salt; black pepper; water (optional for juiciness)

@realcookin

Eastern European Appetiser Snack Main Course Contains Eggs Non-Vegetarian

Kibinai are traditional Karaite meat pies from Eastern Europe. This is a home-style version I’ve been cooking for years. The recipe combines a soft, buttery dough with a savory meat filling, creating a comforting and delicious dish perfect for sharing with family and friends.

For best results, I use my easy all-purpose savory dough.

Traditionally, kibinai are served with a warm, light meat broth, which makes them even juicier.

Watch the full step-by-step process on my YouTube channel...

Kibinai - Traditional Karaite Meat Pies recipe

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Prep Time

40min

Cook Time

30min

Total Time

1hr 10min

How to make Kibinai - Traditional Karaite Meat Pies

Prepare the Dough

Step 1
Mix flour and butter until crumbly.
Step 2
Add sour cream or Greek yogurt, eggs, and salt. Knead into a soft dough.
Step 3
Chill the dough for 30 minutes.

Prepare the Filling

Step 1
Cut the meat into small cubes and finely chop the onion.
Step 2
Season the filling with salt and black pepper.
Step 3
Add a little water (about 50 ml) for juiciness if desired.

Assemble and Bake

Step 1
Roll out the dough and cut circles. The diameter of each circle should match the desired length of the pie.
Step 2
Add the filling to the dough circles
Step 3
Fold the dough over the filling to form a half-moon shape and gently press the edges together.
Step 4
Starting from one end, create the braid by pinching a small section of dough from the top edge and folding it over toward the center, pressing it lightly. Move a little to the side and repeat, overlapping each pinch slightly over the previous one. Continue along the edge until you reach the other end. The result should be a neat, slightly raised braided seam that seals the pie and gives kibinai their traditional look.
Step 5
Brush the pies with egg wash.
Step 6
Bake at 200°C (400 °F) for 30 minutes until lightly golden.

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Nutrition (per serving)

Calories

543.3kcal (27.17%)

Protein

26.9g (53.84%)

Carbs

37.8g (13.73%)

Sugars

1.9g (3.84%)

Healthy Fat

11.3g

Unhealthy Fat

16.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the dough is chilled for at least 30 minutes to make it easier to handle.
Adjust the seasoning in the filling to suit your taste preferences.
Brush the pies with egg wash for a shiny, golden finish.

FAQS

Can I use a different type of meat for the filling?
Yes, you can use any type of ground or finely chopped meat such as beef, pork, or lamb.
What can I serve Kibinai with?
Kibinai can be served with meat broth
How do I prevent the filling from drying out?
Adding a little water to the filling can help keep it juicy during baking.
Can I make the dough ahead of time?
Yes, the dough can be prepared 12 hours in advance and stored in the refrigerator.