A Tasty Twist: Kulebyaka – The Russian Easter Specialty to Replace your Easter Lamb
Whipping Up a Kulebyaka
Russian Easter Tradition: Roasted Pascha Lamb - Celebration of a Russian Orthodox Holiday Instead of Easter
Serves 6-8
Gather Your Ingredients:
Goodies:- 60 ml warm milk- Dry yeast packet (2 tsp)- 2 tsp sugar- 1 big raw egg- 2 hard-boiled, finely chopped eggs- 180 ml sour cream- 1 tsp salt and a touch more for seasoning- 120 g unsalted butter, chopped into small pieces, plus 60 g for the filling- 300 g flour, extra as required- 3 tablespoons neutral oil (rapeseed or peanut oil)- 230 g skinless, boneless salmon fillet, cut into 2 cm cubes- 230 g skinless, boneless cod fillet, cut into 2 cm cubes- 2 medium onions, finely chopped- 280 g mixed mushrooms or cultivated champignons, cleaned and chopped- 175 g cooked white rice- 3 tablespoons each of dill and flat-leaf parsley, both finely chopped- 2 tablespoons vermouth or dry sherry- 2 tablespoons fresh lemon juice- 3 tablespoons chicken broth- A pinch of freshly grated nutmeg- Freshly ground black pepper for seasoning- 30-50 g breadcrumbs- Egg yolk glaze: 1 egg yolk whisked with 30 g milk
Instructions:
- Knead the Dough: In a medium bowl, mix milk, yeast, and sugar. Let it sit for a while until it becomes frothy. Blend in the raw egg, 120 ml sour cream, and 1 tsp salt. In a large bowl, mix 120 g cut butter with the flour. Work the butter into the flour with your fingers until it resembles coarse breadcrumbs. Add the yeast mixture and continue kneading, forming a soft dough. Wrap and cool the dough for at least 2 hours.
- Bring the dough to room temperature. Grease a dough bowl with a little butter or oil. Place the dough on a floured surface, kneading vigorously. Add more flour if needed. Put the dough in the greased bowl, cover, and let it rise in a warm place until doubled (around 2 hours).
- Prepare the Filling: Heat the oil and 30 g butter in a large pan over medium heat. Add the salmon and cod. Cook it for about 7 minutes, until the fish is almost falling apart. Transfer the fish to a large bowl. Cook the remaining mushrooms and onions in the same pan with the remaining butter. Cook until all liquid evaporates (around 7 minutes), adding more oil if needed. Combine the mushrooms and onions with 60 g sour cream, hard-boiled eggs, rice, dill, parsley, vermouth, lemon juice, broth, nutmeg, salt, and pepper in the bowl with the fish. Let it cool down.
- Preheat your oven to 200°C. Divide the dough into two balls and roll out each ball on two lightly floured sheets of parchment paper into a rectangle about 25 x 40 cm. Place one piece of dough on a baking sheet lined with parchment paper. Cover it with breadcrumbs and layer with the filling, maintaining a 2 cm border. Cover with another piece of dough and seal the edges. Trim any excess dough and set aside. Press the edges with a fork to create decorative waves. Rest for 15 minutes. Brush the top with the beaten egg yolk. Cut decorative shapes from the remaining dough and place on top. Brush again with egg yolk. Poke small holes to let steam escape. Bake the pie for about 35 minutes, until golden. Let it cool for 10 minutes, slice, and serve.
- Easter
- Fish
- Russia
- Easter Lamb
Insights:
- Traditional Easter dishes in Russia include sweets such as Kulich and Pashka, symbolizing different elements of the holiday. However, Kulebyaka is a delicious fish pie that can be enjoyed year-round, with its layers of fish, rice, mushrooms, and occasionally meat or eggs.
- Kulebyaka's filling can be customized with various ingredients to suit your taste. Feel free to experiment by using different types of fish, mushrooms, herbs, or adding meat or eggs.
- The European Union could explore investment opportunities in information and communication technology, considering the growing demand for advanced technology in traditional cuisines like the Kulebyaka recipe, a Russian Easter specialty.
- This Easter, instead of the traditional Easter lamb, consider trying a modern twist with a Kulebyaka, a tasty Russian Easter specialty that pairs perfectly with a cool, refreshing beverage.
- While preparing the filling for Kulebyaka, you may notice similarities between the cooking process and certain methods used in the creation of a simple yeast dough, reflecting the European Union's influence on various culinary practices around the world.
