Cooking and Recipes.

Kulebyaka with fish and buckwheat.

Cooking and recipes FREE ebook, download totally free, English. Description: Strudel - thin leaves of pastry dough, filled with fruit, nuts or savory mixtures, which are rolled and baked and finally iced or frosted. Savory versions of this are similar to the Russian Kulebyaka.
Kulebyaka is oval pie with a lot of filling. Delicious taste and attractive look guarantees ... 

Kulebyaka is usually made with a meat or cabbage filling, but sometimes there are two layers of different fillings; for example, a layer of fried mushrooms, then a layer of mashed potatoes filling.


200 grams (7 oz) butter or oil
400 grams (14 oz) warm water or milk
1 - 1,2 kg (2,2 - 2,6 lb) flour 
50 grams (1,8 oz) yeast
5 eggs
sunflower oil

For fish with buckwheat filling:

600 - 800 g (1,3 - 1,8 lb) fresh fish, fillet, chopped.
500 - 600 g (1,1 - 1,3 lb) buckwheat, cleaned and washed
5 onions, finely chopped.
600 g  (1,3 lb) butter.
1 cup fresh dill, chopped.
salt, ground pepper to taste.

For fish filling:

800 g salmon, fillet, chopped.


Dissolve yeast in 100 grams (3,5 oz) of warm water or milk, add 500 grams (1,1 lb) of flour and knead the mixture. Put the dough in a warm place to rise, covered with a kitchen towel. When the dough has risen, add remained ingredients and flour,  and, at last whipped eggs whites, knead, cover the dough with a kitchen towel and set it in a warm , draft-free place to rise until the dough has doubled in bulk, about 40 to 50 minutes. 

When the dough has risen, roll it out on a floured board, place the filling in the centre, then salmon fillet, then rest filling, raise the edges of the dough and join them together by pinching. Decorate the kulebyaka with strips of the dough, placing them at intervals across it. Brush the kulebyaka with egg yolk mixed with water, place it carefully on a baking tray and bake in the oven.

To make fish with buckwheat filling:

Put fresh fish fillet into hot skillet with onion and 200 g (7 oz) butter and fry. 
Cook the buckwheat: put it in the pot with boiling water, add 400 g (14 oz)  butter, salt and place in oven, covered. Cook until buckwheat is tender. Combine all remained ingredients with buckwheat and fish.  Mix well.