Kibinai are traditional Karaite meat pies from Eastern Europe.
In this recipe, I focus on the key details that make kibinai juicy and flavorful. To keep the filling moist, the dough should be firm enough to seal in the juices while baking. Another important detail is the meat: it should be finely chopped, not ground, which helps preserve texture and natural moisture.
For best results, I use my easy all-purpose savory dough.
Traditionally, kibinai are served with a...
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Make the dough according to the easy all-purpose savory dough recipe.
Wrap the dough and refrigerate for 30 minutes.
Finely dice the meat into small cubes.
Finely chop the onion.
Combine the meat and onion.
Season with salt and black pepper, add 50 ml of water and mix well.
Roll out the dough and cut circles. The diameter of each circle should match the desired length of the pie.
Place a portion of the filling in the center of each dough circle. Do not overfill.
Fold the dough over the filling to form a half-moon shape and gently press the edges together.
Starting from one end, pinch a small section of dough and fold it slightly inward. Move along the edge, overlapping each pinch to form a braided seam.
Place the kibinai on a baking sheet lined with parchment paper.
Brush the tops with egg wash.
Bake at 200°C / 400°F until golden brown.
Let the kibinai cool slightly before serving.
Traditionally, kibinai are often served with a light meat broth.
Finely chop the meat instead of using ground meat to preserve texture and natural moisture.
If the filling appears dry, add 1–2 tablespoons of water to keep it moist.
Brush the tops with egg wash for a golden and shiny finish.
Can I use ground meat instead of finely diced meat?
It is recommended to use finely diced meat as it preserves the texture and natural moisture better than ground meat.
What type of meat is best for kibinai?
You can use pork, beef, or a combination of both. Choose a cut with some fat for added moisture and flavor.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it for up to 12 hours before using.
How do I prevent the kibinai from opening during baking?
Ensure the edges are sealed tightly and consider using a braided seam for extra security.
What can I serve with kibinai?
Traditionally, kibinai are served with a light meat broth, but they can also be enjoyed with a side salad or a dipping sauce.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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