Kulebyaka with complex filling
10 servings
180 minutes
Kulebyaka with a complex filling is a true masterpiece of Russian cuisine, embodying the traditions of rich pies with multilayered fillings. Its roots go back to pre-revolutionary Russia when kulebyaka was considered an exquisite dish for festive tables. The dough is tender and airy with a crispy golden crust, while the filling is a triumph of flavor harmony: juicy meat, aromatic mushrooms, tender rice with eggs and herbs. Thanks to the layers of pancakes, each component retains its texture and richness. Kulebyaka is not just a pie but a culinary art that requires patience and skill. It is perfect for festive tables, impressing guests with its rich taste and appetizing appearance. This dish warms the soul, reminding one of family traditions, the warmth of home hearths, and the centuries-old history of Russian cuisine.
1
Prepare the dough for kulebyaka: warm 1.5 cups of milk, add 4 tbsp of flour, 2 tbsp of sugar, and yeast. Mix and place in a warm place for 15-20 minutes until a frothy cap forms. Then add 3 beaten yolks, 125 g of melted butter, and salt. Incorporate sifted flour and knead the dough. Leave the dough in a warm place for 1 hour.
- Milk: 3 glasss
- Wheat flour: 1.3 kg
- Sugar: 3 tablespoons
- Fresh yeast: 50 g
- Egg yolk: 4 pieces
- Butter: 200 g
- Salt: to taste
2
To make pancakes: add 2 beaten eggs, salt, and 1 tbsp of sugar to 1.5 cups of milk, then mix in 1.5 cups of sifted flour until smooth. Cook thin pancakes in vegetable oil.
- Milk: 3 glasss
- Chicken egg: 5 piece
- Salt: to taste
- Sugar: 3 tablespoons
- Wheat flour: 1.3 kg
- Vegetable oil: 3.5 tablespoons
3
Prepare the rice filling: boil rice (long-grain basmati is best) in salted water until cooked. Boil 3 eggs hard, cool, and chop. Then finely chop green onions. Add 3 tbsp of melted butter, green onions, and boiled eggs to the cooked rice, and mix well.
- Rice: 0.5 glass
- Salt: to taste
- Chicken egg: 5 piece
- Green onions: 0.5 bunch
- Butter: 200 g
4
Prepare the mushroom filling: chop the mushrooms. Peel and chop 1 onion. Sauté the onion in vegetable oil for 2 minutes, then add the mushrooms and cook for another 5-7 minutes, seasoning with salt to taste. Add chopped parsley to the mushroom filling and mix everything.
- Fresh mushrooms: 300 g
- Onion: 2 pieces
- Vegetable oil: 3.5 tablespoons
- Salt: to taste
- Chopped parsley: 0 g
5
Prepare the meat filling: heat 2 tbsp of vegetable oil, add 1 chopped onion and sauté for 1-2 minutes, add ground beef and cook until done. Add salt and pepper to taste. Remove from heat and add chopped parsley.
- Vegetable oil: 3.5 tablespoons
- Onion: 2 pieces
- Ground beef: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 0 g
6
When all three types of filling and pancakes are ready, and the dough has risen, you can start assembling the kulebyaka.
7
Divide the dough into 2 parts. Roll each piece into a layer about 1 cm thick and place it on a greased baking sheet. First, add the meat filling, cover it with a pancake, then a layer of mushroom filling, cover with a second pancake, then a layer of rice filling, and cover with a pancake.
8
Roll out the second part of the dough and cover the entire kulebyaka with it. Carefully pinch the edges. Make longitudinal cuts on top with a knife. Let the pie rise for 30 minutes.
9
After the time has passed, brush the kulebyaka with beaten egg yolk and bake it in a preheated oven at 180 degrees for 45-50 minutes.
- Egg yolk: 4 pieces