Where it comes from
Kulebyaka is a traditional Russian pie that dates back to the 18th century, known for its elaborate construction and as a centerpiece at celebrations.
On the Palate
How it's made
5 steps · Show ↓90 min active · 60 min waiting
How it's made
5 steps · Show ↓- 115 min
Prepare the dough by mixing flour and yeast, and knead until smooth. Let it rise in a warm place until it doubles in size, about 1 hour.
Watch outEnsure the dough is smooth and elastic; if it's sticky, add a bit more flour.
- 210 min
In a pan, melt butter over medium heat. Add chopped onions and sliced mushrooms, cooking until the onions are translucent and the mushrooms are golden brown, about 10 minutes.
- 315 min
Cook the rice until tender. It should be soft but not mushy, absorbing all the water, about 15 minutes.
Watch outAvoid overcooking the rice; it should retain its shape and not become mushy.
- 420 min
Roll out the dough into a large rectangle. Layer the cooked rice, then the fish fillets, followed by the mushroom and onion mixture. Fold the dough over the fillings and seal the edges tightly.
Watch outEnsure the edges are sealed well to prevent any filling from leaking during baking.
- 530 min
Preheat the oven to 375°F (190°C). Place the kulebyaka on a baking sheet and bake until the pastry is golden brown and crisp, about 30 minutes.
