Here’s an ancient Russian recipe for you. Koulebyaka with triple filling of mushrooms, beef and potatoes. The concept of koulebyaka can be condensed to wrapping any imaginable and unimaginable filling into dough and adding rich decoration on top. There are hundreds of different varieties – with vegetables, fresh water fish, meats, whole grains, mushrooms, etc. and any possible combination of any or all of the above. Obviously it was not your everyday dish, however, made for special occasions it was definitely a center piece of the Russian dinner table.

Curious to try? Here you go:

Kulebyaka with triple stuffing


2 cups flour

20g yeast

1 cup milk or water at room temperature

30g butter or vegetable oil

1 egg

2 tbsp sugar

1 tsp salt

1/3 cup beef broth or water

For glaze:

1 egg

3 tbsp melted butter

For mushroom stuffing:

500g mushrooms pickled in brine

1 large onion, diced

4 tbsp vegetable oil

1 tsp ground black pepper

1 tsp salt

For meat stuffing:

400g ground beef boiled

1/3 cup beef broth or water

1 large onion, diced

1 tbsp melted butter

1 tsp ground black pepper

1 tsp salt

For potato stuffing:

4 medium potatoes

1 egg

2 tbsp melted butter

1 tsp ground black pepper

1 tsp salt

Dough preparation: In a deep bowl dissolve yeast in warm milk or water, add sugar, salt and egg. Mix well. Gradually add flour and butter or vegetable oil  and knead the dough until it stops sticking to fingers. Cover dough with clean tea towel and place in a warm place to rise for 1 hour. Then knead it again to let the gas bubbles out and let rise again for another 30-40min.

Mushroom stuffing preparation: drain the mushrooms from brine and rinse in cold water. In a frying pan heat the oil, add onions, mushrooms, salt and pepper and stir fry untill onion becomes tender and golden in colour.  Mix well.

Meat stuffing preparation: In a frying pan sautee the onions in oil until golden brown. In a bowl combine boiled ground beef, onions, salt, pepper and broth. Mix well.

Potato stuffing preparation: Boil the peeled potatoes in slightly salted water, then drain the water and mash the potatoes. Add the egg, butter, salt and pepper and mix well.

Roll out the dough into 1cm thick rectangle and carefully place it on a well greased baking sheet. On one half of it place in layers one on top of the other mushroom, meat and potato stuffing, leaving about 2cm of the dough around the edge. Carefully fold the free half of the dough rectangle over the stuffing and seal the seams around the perimeter. Let the koulebyaka sit at room temperature for about 15-20min. Glaze the top of the koulebyaka with beaten egg, and pierce the top dough layer in several places with a fork. Bake at 400F for about 40-50min until dough bakes through and becomes golden brown. Take the koulebyaka out, glaze with melted butter and let it sit for 2-3min. Serve warm.


Bon appetit!

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