Kulebjak
A Kulebjak (also Kulebjaka ; Russian кулебяка , Polish kulebiak ) is a filled pie made of yeast dough about the size of a loaf of bread. It is one of the traditional dishes of Russian cuisine and is also traditionally widespread within Polish cuisine . Its original origin is unclear, it has been attested in Russia since the 17th century and is one of the distinguishing features of the Kresy cuisine in Poland, i.e. the regional food culture of eastern Poland and the former Polish eastern areas.
For the preparation of the Kulebjak, which is also one of the typical Slavic Easter and Christmas specialties, a filling is heaped on a yeast dough casing, which is made either from meat or fish ( redfish , salmon ) as well as rice, vegetables and hard-boiled eggs or from sauerkraut , mushrooms and Onions can consist. Then the dough shell is closed and a pie is formed, which is also often decorated with a dough lattice. Kulebjak is also available in the form of a strudel , in which the filling is rolled into the yeast dough before baking.
The Kulebjak was picked up by French cuisine at the end of the 19th century , where it went down as a coulibiac or koulibiac . Today he is known worldwide.
literature
- Robert Strybel, Polish Holiday Cookery and Customs , New York 2003.
- 1,001 Foods to Die For , introduction by Corby Kummer, Andrews McMeel Publishing 2007.
Web links
- gastronom.ru - Kulebjak / Kulebiak with four fillings (with picture, Russian).
- uwielbiam.pl - Kulebjak / Kulebiak with cabbage and mushroom filling (with picture, Polish).