How do I master the art of kibinai join the kibinai revolution with our foolproof recipe and become a taste sensation?

Image showing the final output answering the question: How do I master the art of Kibinai Join the Kibinai revolution with our foolproof recipe and become a taste sensation.

Embark on a culinary adventure with our fail-proof Kibinai recipe. Unlock the secrets of Lithuanian cuisine and impress everyone!

You'll need

Items needed to answer the question, How do I master the art of Kibinai Join the Kibinai revolution with our foolproof recipe and become a taste sensation. Items include: All-purpose flour Salt Butter Warm water Ground meat Onion Garlic Paprika Black pepper Beaten egg

All-purpose flour 2 cups
Salt 1 teaspoon
Butter 1/4 cup
Warm water 1/2 cup
Ground meat 1 pound
Onion 1
Garlic 2 cloves
Paprika 1 teaspoon
Black pepper pinch
Beaten egg for brushing

Take note
Make sure to handle hot dough with care and beware of burning your fingers while filling the Kibinai!

1

Prepare the Dough

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 cup of butter. Use your hands to mix until the dough resembles breadcrumbs. Gradually add 1/2 cup of warm water and knead until the dough is smooth and elastic.

2

Make the Filling

In a separate bowl, mix together 1 pound of ground meat (such as beef or pork), 1 onion (finely chopped), 2 cloves of garlic (minced), 1 teaspoon of paprika, 1/2 teaspoon of salt, and a pinch of black pepper. Get your hands in there and mix it all together!

3

Shape and Fill the Kibinai

Take a small portion of the dough and roll it out into a circle. Place a spoonful of the meat filling in the center of the circle. Fold the dough over to form a half-moon shape and pinch the edges to seal. Repeat with the remaining dough and filling.

4

Bake and Enjoy

Preheat your oven to 350°F (180°C). Place the filled Kibinai on a greased baking sheet and brush the tops with beaten egg. Bake for 25-30 minutes, or until the Kibinai are golden brown. Let them cool slightly before serving. Enjoy!