Karaim pies are the favorite dish of all Crimeans and in general one of the culinary business cards of Crimea. True, they are also very popular in Lithuania, where a rather large Karaite diaspora lives. In Lithuania, they are called kibinai (or kibins). Karaite dough is crispy, and the filling is very juicy.
For the preparation we need:
For the dough:
* Flour 650 gr
* Butter 250 gr
* Water 200 ml
* Egg 2 pcs and 1 pc for lubrication
* Salt 0.5 tbs. L.
* Sugar 0.5 tbsp. lie
* Vinegar 1 tbsp. lie
For the preparation of the filling:
* Pulp of mutton or beef 600 g
* Onion 2 pcs
* Ground black pepper
* Fat tail fat (if the meat is low-fat) 100 gr
– Sift flour into a bowl. Chilled butter finely cut or three on a coarse grater and combine with flour, add eggs, salt, sugar and water with vinegar and knead a homogeneous soft dough. You can do without vinegar, but with it the dough becomes more crispy, that is, the effect of puff pastry. Wrap it in a film, put it in the fridge for an hour.
– Traditionally, for Karaite pies used lamb. Karaites did not eat pork. Therefore, if you do not like the flavor of lamb, you can replace it with beef. Fatty meat is adjustable to your liking. If you use lean meat, add a little fat tail. This will give the filling juiciness and flavor of lamb.
The meat is finely chopped or cut (but do not use a meat grinder, otherwise there will be no juiciness), add chopped onion to it. Stuff with salt and pepper, mix thoroughly.
“Pinch dough-sized babies the size of dough and roll out thin cakes.” At one half put a tablespoon of filling and connect the edge. Then we wrap the edge with a pigtail, like a big dumpling. If you do not know how to do this, please contact Google with the query “pigtail on dumplings” or cakes and watch one of the proposed video options. Usually, Google gives out a large number of very intelligible short videos.
– Sometimes in some literary sources I met the recommendation to make “nose” in Karaite pies – holes with a tweak for steam. I DO NOT ADVISE to do this. Since in this case, the juice is ugly, it flows out and stays on the pie, besides, the filling remains dry and inconsequential, and the pie itself does not swell without exposure to steam and remains flat.
– Before baking, pat the pies with an egg and bake at 200 degrees for about half an hour. Serve hot !!! True, and in the cold they are also very tasty. Good appetite for everyone!
Categories: Light Snack