90 MIN.


Kibinas is a yeast dough pastry with chopped lamb or beef filling - eaten by sipping hot natural bouillon, tea or bread kvass. This dish has become popular in Lithuania thanks to Duke Vytautas Magnus. Both, he and his subordinates liked these pastries very much and it became a regular dish on the duke's table. They are extraordinary: especially delicious, crispy, juicy and very rich! Kibinas does not lose its great taste even when it gets cold.

More about the object you will find in project implementer website.

You will need

600 g - flour
200 g - butter
2 - eggs
200 g - sour cream
400 g - chopped pork neck or mutton
1 - sliced onion
250 g - butter
- pepper
- salt
3 tbsp. - water
- oil
- sugar

Dish cooking

Put the flour, salt and sugar into the bowl. Then add the butter and rub everything thoroughly with hands. Add sour cream, eggs and knead everything until the mass is solid. Keep the dough in the refrigerator for approximately 30 minutes. Make small apple-sized pieces of dough.

Form scones from them, add the stuffing and close the edges like a cuff. Put the formed half-moon shaped kibinai into a baking tin, cover with the whipped egg. Bake in a pre-heated oven. Eat hot.

For stuffing: chop meat in small cubes, onion - in small pieces. Add 30 g butter. Pour some spices and add a few tablespoons of water.

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Where to taste regional dishes?

This dish is made according to a certified National Heritage Product recipe showing its cooking process