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Kulebyak's Recipe

We cook kulebyaka with cabbage and fish Kulebyaka -This is a closed cake with a complicated filling. This dish belongs to the traditional Russian cuisine. Usually kulebyaka is cooked on a yeast dough, however, we will use light sand and puff pastry to prepare the pie. The amount of filling in the poultry should be more than half of the total weight. The filling will be placed in a basket of dough, which we prepare in advance. The most popular fillings for kulebyaki are cabbage, fish, rice. Each layer of the filling is separated by a pancake. Give the poultry chopped pieces so that all the fillings are present in a slice at the same time. Top kulebyaki covered with dough. To steam out, not moistening the tip of the pie, you need to make two holes. In them, insert tubes from the paper to exit the steam. To kulebyaka it is customary to serve vegetable salad and cream sauce with lemon dressing. Believe me, this is a very tasty dish. It is elegant and festive. Bon Appetit!

Ingredients:
  • Wheat flour 950 g
  • Butter 230 g
  • Margarine 60 g
  • Salt sea 2 tsp.
  • Water 180 ml
  • Olive oil 2 tbsp. L.
  • Onions 1 pc.
  • Saffron ground 1 g
  • Black pepper powder 2 g
  • Salt 2 g
  • Basmati rice 1 tbsp.
  • Butter 30 g
  • Fish broth 300 ml
  • White cabbage 1 pc.
  • Carrot 1 pc.
  • Green onions 1 bunch
  • Fresh dill 1 bunch
  • Salt 2 g
  • Water 3 tbsp. L.
  • Garlic 5 denticles
  • Salmon 400 g
  • Lemon 1 pc.
  • Salt 2 g
  • Turmeric 1 tsp.
  • Sugar 1 tbsp. L.
  • Salt 1 tsp.
  • Water boiled 450 ml
  • Wheat Flour 180 g
  • Olive oil 1 tbsp. L.
  • Eggs chicken 4 pcs.
  • Eggs chicken 1 pc.
  • Water 1 tsp.
Instructions
  • Step 1 Preparation of kulebyaki should be started with kneading the dough. For this, take flour, butter, margarine, sea salt, ice water.
  • Step 2 Dissolve in a glass 180 ml of ice water 2 tsp. Marine (can be ordinary) salt. It is convenient to throw ice into the glass.
  • Step 3 Chilled butter 200 g and margarine 60 g grate.
  • Step 4 Pour the sifted flour into a bowl and mix quickly with butter and margarine until the consistency of the raw sand.
  • Step 5 Add a little water, mixing the dough. Perhaps you need a little less water or more. Collect the dough in one mass.
  • Step 6 The dough should be malleable, not damp and not sticky. Place the dough in a food film and put in the refrigerator for 2 hours.
  • Step 7 In the meantime, prepare the filling for kulebyaki. Let's start with rice. For rice filling, you need to take rice, olive oil, butter, fish broth, onion, saffron.
  • Step 8 Pour olive oil on a hot frying pan, toss the onion, cut into small cubes.
  • Step 9 In a frying pan with onion pour rice, put a piece of butter. Mix.
  • Step 10 Pour in fish broth. Salt and pepper. Close the frying pan with a lid and put on a quiet fire. Stew until rice is ready.
  • Step 11 Prepare the vegetable filling. To do this, take the young cabbage, green onions, garlic, dill, carrots.
  • Step 12 Finely chop the cabbage, chop the green onions, garlic and dill. Salt and mix.
  • Step 13 Put on a frying pan or in a pan with a thick bottom, add a little water. Stew shortly before softening cabbage.
  • Step 14 Cabbage filling is ready.
  • Step 15 Grate the carrots.
  • Step 16 Pour steamed saffron into the broth.
  • Step 17 Rice filling is ready.
  • Step 18 Prepare the fish filling. It is more convenient to cut salmon in the frozen state. Cut the fish into oblong pieces. Sprinkle with lemon juice. Salt while styling. The fish filling is ready.
  • Step 19 Bake pancakes with a recipe pancakes with turmeric - a layer is ready.
  • Step 20 Prepare a basket for kulebyaki. Ready dough 2/3 take out from the refrigerator, roll it into a circle with a thickness of 3 mm. Lubricate the bottom and sides of the mold with butter. Cover the rolled out dough with a dough so that it hangs around the edges. Remove excess dough (put into refrigerator). Bottom pierce with a fork.
  • Step 21 To keep the bottom of the basket smooth,Cover the dough with baking paper and cover the bottom with beans (as a load). Put the basket in a hot oven 220 ° C and bake until it rusty. Carefully take out the beans with paper, and still put the basket for 5 minutes, so that the bottom is baked.
  • Step 22 Put the prepared basket on the grate for cooling.
  • Step 23 Prepare the top for kulebyaki. Remove the remaining 1/3 of the dough and 30 g of soft butter from the refrigerator. Roll the dough into a circle.
  • Step 24 Lubricate half the circle with oil 15 g.
  • Step 25 Cut the circle in half.
  • Step 26 Grease half again with oil 15 g.
  • Step 27 Minimize the dough again.
  • Step 28 Put the dough for the top of the kulebyaki in bakery paper and send it to the refrigerator.
  • Step 29 In the meantime, fill the basket with the filling. The first lower layer will be the rice filling - lay out half of the prepared filling.
  • Step 30 Sprinkle rice with half of the carrots.
  • Step 31 Cover the filling layer with a pancake. Fit the size of the pancake to the diameter of the shape (I have 21 cm).
  • Step 32 Next, lay half the cabbage filling.
  • Step 33 Cover the cabbage filling with a pancake.
  • Step 34 Lay the next half of the fish filling. Salt.
  • Step 35 Cover the fish filling with a pancake. Lay out the rice filling, and on top the remaining grated carrots. Again over the carrots spread the pancake.
  • Step 36 Repeat the fish filling. Salt.
  • Step 37 Cover the fish with a pancake.
  • Step 38 With the last layer put the remaining cabbage filling.
  • Step 39 Prepare the egg glaze: beat the chicken egg with 1 tsp. water. Lubricate the sides of the basket with egg glaze to glue the upper part of the kulebyaki.
  • Step 40 Roll the cooled dough into a circle (step number 28). Cut the excess dough (put into the refrigerator) and fix the top along the edge of the basket.
  • Step 41 Lubricate the figures cut from the remainscold dough, egg glaze. Decorate the remainder of the dough with the top of the cover of the kulebyaki with fish and algae. Spread the asterisks along the diameter of the cover of the kulebyaki.
  • Step 42 Lubricate the top surface of the kulebyaka with egg glaze.
  • Step 43 In the cover of the kulebyaki pierce 2 holes of 3 mm and insert into them tubes of paper - to exit the steam.
  • Step 44 Carefully transfer the basket with the filling to the baking tray. Bake kulebyaka in a hot oven 220 ° C for 55-60 minutes.
  • Step 45 Put the cookie on a grate for cooling. Serve to the table in a warm, cut into portions. If desired, cook cream sauce with lemon dressing.
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