Coulibiac

A Kulebjak (also Kulebjaka; Кулебяка Russian, Polish Kulebiak ) is a filled pie made ​​of yeast dough about the size of a loaf of bread. He is one of the traditional dishes of Russian cuisine is traditional and widespread within the Polish cuisine. Its origins are unclear, since the 17th century, it is witnessed in Russia and in Poland is one of the identifying features of the Kresy cuisine is so regional food culture of Eastern Poland and the former Polish eastern territories.

For the preparation of Kulebjak, which is also among the typical Slavic Easter and Christmas specialties, a filling is a yeast dough coat frequently, either from meat or fish ( red snapper, salmon) as well as rice, vegetables and hard boiled eggs or from sauerkraut, mushrooms and may consist onions. Then the batter is closed and formed a pie, which is also often decorated with a lattice pastry. There is, however, in swirl Kulebjak shape in which the filling is rolled into the dough prior to baking.

The Kulebjak was picked up late 19th century by French cuisine, in which it accepted as Coulibiac or Koulibiac. Today he is known worldwide.