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- 2 eggs
- 150 grams of butter
- 120 grams of sour cream350-400 grams of flour
- 1 tsp sugar
- 400 grams of finely chopped pork, lamb, or other fatty meat
- 2-3 garlic cloves
- 1 large onion
- Ground black pepper and salt to taste
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the cooking system with deflectors, stainless steel grates, and a baking stone, then wait until the temperature reaches 200°C. Adjust the top and bottom air vents to maintain an even temperature.
- In a bowl, whisk the eggs with sugar and salt, add the sour cream, grate in the butter, and mix well. Pour this mixture into a bowl with the flour and knead the dough until it is elastic. If needed, add approximately 50 grams more flour. Keep the prepared dough in the fridge for 30 minutes.
- While the dough chills, prepare the filling for the kibinai. Finely chop the onion and garlic, add them to the minced meat, season to taste, and mix thoroughly. Tear off a piece of dough, roll it into a circle with a rolling pin, place the meat filling in the centre, pinch the edges to seal, and brush the kibinai with beaten egg.
- Place pastries on baking paper for ease of removal from the grill. Enjoy!
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1 - 2 h
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1 - 2 h
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0 - 30 min
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30 - 60 min
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3 h +
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30 - 60 min
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