Famous Russian kulebyaka with meat

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Russian cuisine is rich in its traditions and unique recipes for mouth-watering dishes. One of such masterpieces of Russian culinary specialists can rightfully be considered kulebyaka. Historians claim that for the first time this dish was mentioned in the 12th century. In composition, it is a pie with a complex multi-tiered filling. Traditionally, kulebyaka is made from yeast dough. The filling consists of several types of minced meat, which are stacked on top of each other and separated by thin unleavened pancakes. Usually two to four layers are used. But it is known that in one of the Moscow merchant clubs in the 19th century they prepared a twelve-tier kulebyaka.

At home, such complex options are usually not used. Most often, a dish is prepared with a filling of two levels. For example, kulebyaka with meat and porridge. The first layer of the filling is minced meat fried with onions in sunflower oil. Boiled rice with an egg is taken as the second level. The complex filling is wrapped in dough and baked in the oven at a fairly high temperature. After cooling, both layers are clearly visible in the cross section.

Over the years, the way this famous dish has changed a bit. The filling began to be prepared in the form of a single layer in which several products were mixed. So there was a kulebyaka with meat and cabbage. In this case, minced meat is fried with onions and finely chopped cabbage leaves. Kulebyaka with meat and pumpkin is also known. In this case, vegetables are first fried, and then the hot mass is mixed with minced meat. The filling is juicy, soft and very fragrant. It is even easier to prepare an ordinary kulebyaka with meat. Here, the filling is wrapped in dough, consisting only of minced meat and fried onions. In principle, it can be considered as a two-level version, in which the layers are thoroughly mixed with each other. Baking such a cake is much easier, and the taste is no worse than the rest.

Especially carefully prepare the dough for kulebyaki. It should make up a smaller portion of the total mass of the pie and be strong enough to hold the heavy and thick filling inside. Most often, kulebyaka is made from yeast dough. But sometimes it is allowed to use a puff and even rich semi-finished product. It all depends on the filling. Do not forget that the dough is just a package in which the fragrant contents of the pie are placed. It shouldn't be much. The filling needs to be slightly covered with a thin layer of dough so that it is firmly held inside it.

To prepare a yeast dough for two small pie, you will need: 450 grams of flour (wheat), 260 milliliters of warmed milk, 2 teaspoons of s alt, 12 gramspressed fresh yeast, 45 grams of granulated sugar, 90 grams of butter and three egg yolks.

You need to prepare such a dough in advance in several stages:

1. Pour yeast with milk until completely dissolved.
2. S alt mix with flour. Then gradually introduce the yolks, dissolved yeast and, using a mixer, prepare a homogeneous sticky dough for five minutes. Mixing should be carried out at a relatively low speed.
3. Gradually increase the speed to achieve a homogeneous mixture structure. It will take another 10 minutes.
4. Heat the butter and mix it with sugar until a paste is formed.
5. Continuing kneading, this warm mass is introduced into the dough in small parts. First, reduce the number of revolutions of the mixer to a minimum.
6. When all the oil is inside, increase the rotation speed to the maximum and knead a homogeneous dough for 10 minutes until the mass becomes soft and elastic.
7. Cover the container with the dough with cling film and leave at room temperature for 2 hours. During this time, it will noticeably increase in volume.
8. After this, the dough must be kneaded again, covered with foil again and put in a cold place for 2 or 3 hours.

The first stage of the process is over. Now you can do the stuffing. And then go to the main stage and learn from your own experience how to cook kulebyaka. Let's take the simplest filling, consisting of onions and minced meat. For one pie you will need: 0.5 kilogramsminced meat, pepper, a couple of onions, s alt and butter for frying. Preparing is very simple:

1. Cut the onion into cubes of arbitrary sizes and fry in a pan with butter.
2. Put minced meat in a pan, s alt, add pepper and fry it with onions for 10 minutes. For flavor, you can add your favorite spices, but you can also without them.

Now it's time for the last step of the process. It is necessary to finish cooking the kulebyaki itself. To do this:

1. Sprinkle the cutting table with flour and roll out the dough on it into a layer no more than 1 centimeter thick.
2. Put the filling in the center.
3. Roll up the edges of the dough and shape into an oval shape. Grease the surface with an egg, make a few punctures with a fork and send the product to the oven.
4. Kulebyaka is baked at a temperature of 180 degrees for 30-40 minutes.
5. As soon as a delicious golden crust appears on the surface, check the readiness of the dough with a toothpick.
6. Remove the fried pie from the oven, grease with butter and cover with a towel. As soon as the cake has cooled down a bit, you can serve it on the table and invite guests.

Eat such yummy as an independent dish after soup. It is usually poured over with melted butter or sour cream, but some other sauce can also be used. This fragrant cake is good in winter and summer, on holidays and weekdays. He will always come in handy. A hostess who knows how to cook kulebyaka can consider that she has reached perfection in the culinary art.