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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Traditional Passover recipe of Jewish Litvak
The imam fainted (Imam Bayildi)
The imam fainted (Imam Bayildi)
Baked aubergines stuffed with vegetables


400 g lean beef (leg); 400 g onion; 450 g flour; 200 g butter; 200 g sour cream; 2 eggs; salt, pepper

Kibinai (Кыбынлар)

Grate the cold butter and pinch it together with the flour. Add the beaten egg, the sour cream and a pinch of salt and combine into a dough. Wrap in cling film and chill for 30 minutes. Meanwhile dice the lamb finely so that the pieces are the size of pearl barley. Season with salt and pepper and add the finely chopped onion. Mix well. Pinch off pieces of the dough the size of an egg and roll out to a thickness of 3mm. Place spoons of the filling in the middle, pinch together the edges and twist the edges into the middle of the pies. Place the pies on a baking tray lined with greaseproof paper with the twists on top. Brush them with a mixture of beaten egg yolk and milk (1:1) and bake in an oven at 195ºC for 25-35 minutes. Serve with lamb or beef stock.

Kibinai (Кыбынлар)