Kulebyaka - 7 cooking recipes

The website bestrecipes24.com contains recipes for kulebyaki with hearty fillings. Lush pastries are served as a separate dish, as well as with tea and soups. It is decorated with figures and braids made of dough, greased with melted butter or sour cream.

Kulebyaka

Traditional Russian pastries are made from yeast, unleavened or puff pastry. For the filling they take meat, poultry fillet, mushrooms, onions, fish, cabbage, boiled eggs, buckwheat. As a rule, minced meat is prepared from 2-4 types of products.

The classic recipe uses thin unleavened pancakes. They are laid out between layers of filling so that the products do not mix. Before baking, brush the pastry with beaten egg.

Some historians believe that baking appeared in Rus' back in the 12th century. Its name comes from the word “kubleyachit”, which can be translated as “mix”, “fold”, “sculpt”.

In the 19th century, kulebyaka became a symbol of Moscow: it was prepared in restaurants and taverns and served to guests as “bread and salt.” During this period, French chefs became interested in the dish and improved the recipe. They prepared baked goods from thin dough, game, salmon, rice and mushrooms.

Modern kulebyaks are filled with mixed fillings without separating the products. The baked goods are baked in the oven or slow cooker.

Recommendations:

The baked goods are served hot or cooled.

The treat goes well with first courses, sour cream sauce and hot drinks.