Pies have been baked in Russia since time immemorial. Already in 1193 there is a mention of "piroses", but kulebyaks appeared much later - only in the 17th century.
Kulebyaka differs from the pie with a large amount of filling. If the filling is less than the dough, it is a pie, and if the filling is more than half of the total weight, then it is a kulebyaka.
In traditional kulebyak, the filling is slightly larger than the dough, therefore, it is given an elongated elongated shape so that the filling is baked well.
The dough for kulebyaki is made more steep, capable of holding a high layer of filling. Such dough requires special efforts - it had to be thoroughly crumpled, rubbed, kneaded - as they used to say, "kulebyach". Perhaps this is where the name comes from.
The steep dough retains its shape well during baking, and therefore the kulebyak was often given a different shape, depending on the type of filling.
Special attention was paid to kulebyaks in Russian monasteries, which always had a lot of various products.
Ingredients:
For lean yeast dough:
- 250 ml of water
- 600 g flour
- 1.5 teaspoons dry yeast
- 1 tbsp. a spoonful of potato starch
- 4 tablespoons olive oil
- 2 tablespoons of sugar
- 1 teaspoon of salt.
For lean filling:
- 600 g fish fillet
- 0.5 cups rice
- 2 boiled potatoes in their uniforms (or 1 boiled potato and 1 avocado)
- 1 onion
- a bunch of green onions
- 50 g of olive oil
- salt

COOKING lean fish pudding according to the recipe of St. Danilov Monastery:
After mixing all the ingredients, knead the yeast dough that is steeper than for the pies.
Cover the container with the dough with a lid or foil and leave warm until it doubles in volume.
Then knead the dough well and let it rise again.
For the filling, simmer the fish in a little water and chop finely.
Cook the rice until tender. Cook the potatoes in their skins, peel and cut into cubes.
In olive oil, simmer onions until transparent, put finely chopped green onions and fry for another 2-3 minutes, add fish, rice and potatoes.
Season with salt, stir and let cool completely.
NOTE. According to the monks, they often replace half the potatoes with raw, diced avocados for a better taste. If the avocado is not very ripe, the monks sprinkle it with flour and leave it to ripen at room temperature for 2-4 days. The pulp of a ripe avocado is as tender as butter.
Roll out the matched dough into a rectangular layer, leaving a little dough for decoration.
Place the filling in the middle and compact slightly with your hands.
On the right and left, cut the dough into strips 3-4 cm wide, and then fold over with a pigtail, as shown in the photo.

From the top, fold the crocodile's head and twist the bottom into a tail. Make eyebrows, eyes, and paws from the dough you left. Cutting the dough with scissors will create teeth and bumps in the skin.

Brush the kulebyaka with olive oil. For a more appetizing browning of the crust, add a pinch of powdered sugar to the butter - toasted sugar will give the kulebyak the desired color.


Bake at 180-190 gr. From to a beautiful golden color.
After baking, cover the kulebyaka with a double-folded cotton towel and let cool for 10 minutes.
Serve hot. Already on the table, cut the kulebyaka into portioned slices as needed so that it does not cool down too quickly.

• For the test:

250 ml water

600 g flour

1 egg

1.5 tsp dry yeast

4 tbsp. tablespoons of vegetable oil

2 tbsp. tablespoons of sugar

1 tsp salt

• For filling:

600 g fish fillet

0.5 cups rice

3 eggs

1 onion

bunch of green onions

50 g butter

Salt

Description

Pies have been baked in Russia since time immemorial. Already in 1193 there is a mention of "piroses", but kulebyaks appeared much later - only in the 17th century. What is the difference between kulebyaka and ordinary pie? First of all, a lot of minced meat. In a traditional kulebyak, the filling is about the same as the dough, therefore, it was given an elongated elongated shape so that the minced meat was baked well, and the dough was made steeper, capable of holding a high layer of filling. Such dough required special efforts - it had to be thoroughly crumpled, rubbed, kneaded or, as they used to say before, to cuddle. Perhaps this is where the name comes from. The steep dough retains its shape well during baking, and therefore the kulebyak was often given a different shape, depending on the type of filling. I suggest making a crocodile-shaped kulebyaka. This form is not traditional, but children like it very much, and adults too. It's delicious and fun. Try it!

COOKING:

Traditionally, the dough for kulebyak is prepared in a sponge way. For dough, take about half of all the water, add dry yeast, let stand for 5 minutes so that the yeast swells, and then stir until they are completely dissolved. Add a pinch of sugar and stir in enough flour to form a thin dough, reminiscent of oatmeal in consistency. After kneading, let the dough stand - breathe for 10-15 minutes, cover with a lid or plastic wrap and leave warm for 3-4 hours to ferment. First, the dough will grow, then its surface will be covered with bubbles, and it will begin to settle. As soon as the dough begins to reverse movement, it can be used. For baking, combine sugar, salt, egg, butter, remaining water and stir in the dough. Add flour and knead harder dough than for pies. Cover the container with the dough with a lid or foil and leave warm until it doubles in volume. If you have time, knead the dough that has come up and let it rise again. For the filling, simmer the fish in a little water and chop finely. Cook the rice until tender. Chop the hard-boiled eggs finely. Fry onions in butter until transparent, put finely chopped green onions and fry for another 2-3 minutes, add eggs, fish, rice. Season with salt, stir and let cool completely. Roll out the matched dough into a rectangular layer, leaving a little dough for decoration. Place the filling in the middle and compact slightly with your hands. On the right and left, cut the dough into strips 3–4 cm thick and then fold over with a pigtail.

From the top, fold the crocodile's head, and twist the bottom into a tail. Make eyebrows, eyes, and paws from the dough you left. Cutting the dough with scissors will create teeth and bumps in the skin.

Today we will bake yeast cake kullebaku - a cute crocodile who swallowed fish and rice. I want to say a big thank you to Svetlana Vorontsova (Tyumen region), on the pages of the magazine "I Love to cook" who told about how to give a pie the shape of a crocodile. And of course we need yeast dough... You can take a purchased one. or you can make yeast dough yourself. I wrote about how to do this.

For the pie we need:

Yeast dough,

1 egg for greasing the kulebyaki (this will give it a golden hue),

Vegetable oil for greasing the baking sheet,

For filling:

600 g fillet of any fatty fish (I had pollock),

1 onion

Just under half a glass of rice

1 onion

Salt and pepper to taste.

Let me remind you that I talked about how to make yeast dough. Come to this page, read and do. As soon as you send the dough to warm and come up - come back to this recipe for crocodile kulebyaki.

Getting started:

1. While our yeast dough comes up, set the rice to cook. To do this, put it in a saucepan, add water (about one and a half to two glasses) and a little salt. Rice must be cooked until cooked.

2. Making the filling for the pie. To do this, finely chop fish fillets and onions.

3. Put both the onion and the fish in a frying pan (first pour a little vegetable oil into it), add a little salt and pepper, and put on the stove over medium heat. Mix everything thoroughly. Fry fish and onions until tender, remembering to stir periodically so as not to burn.

4. As soon as the rice is cooked, drain the excess water from it, and add the rice to the fish and onion in the pan. We mix everything.

5. Reduce heat to low and cover the pan with a lid. We simmer our pie filling in this way for 5-6 minutes. Then turn off the stove, remove the lid and mix everything again. We need the filling to cool down a little, otherwise it will be difficult to work with it.

6. If the dough has already come, take it out of the bowl and divide it into two pieces: one large - for the crocodile's body, and one small - from it we will make paws, eyebrows and eyes. Do not forget to sprinkle flour on the table or cutting board (on which you will lay out the dough).

7. We take a large piece of dough and use our hands to form an elongated cake out of it. Then we take a rolling pin and roll out the dough to a thickness of about 3 mm.

8. Lubricate the baking sheet with vegetable oil and transfer our rolled out layer of dough onto it (it should hang from the baking sheet along the edges).

9. Put the filling in the middle of the dough, leaving all the edges of the dough free.

10. Now with a silicone knife (so as not to scratch the non-stick coating of the baking sheet), cut the dough into strips on the sides of the filling. If there is no such knife, you can not cut the dough into strips, but form the crocodile's torso in the likeness of a dumpling - pinching it in the upper back of the crocodile (there will be a dinosaur kulebyaka with a crest on the back). The second option is to form a crocodile on the table and only then carefully transfer it to a baking sheet (it is possible that you will need two more assistant hands to do this).

11. Let's start forming the crocodile. Let's have a head on the right. We begin to overlap our strips from right to left (weave a "spikelet"). Having reached the tail, we give the dough its shape (that is, we stretch it a little and make the body thinner). We shape the head and arrange our crocodile more comfortably on the baking sheet. If you formed it on the table, it's time to transfer it to a baking sheet and lay it there with a small spiral.

12. Now we take the second small piece of dough (which we separated at the very beginning from the "mother" piece) and form from it the eyebrows, legs and eyes. We stick them to the body and head of the crocodile. We cut the claws on the paws with a knife (silicone) or gently push with a spoon (preferably plastic) or a fork. To give the crocodile's skin more relief, slightly press the slanted strips on its back with a knife.

Ingredients:

YEAST DOUGH:

flour - 600-700 gr

milk - 1 glass

dry yeast - 7-10 gr

sugar - 2 tablespoons

salt - 1 tbsp. l

chickens godfather - 1 tsp

eggs - 3-4 pieces

butter - 175 gr

vegetable oil - 3 tablespoons

PANCAKE DOUGH:

eggs -3 pcs

salt - 0.5 tsp

sugar - 1 tbsp

milk - 250 ml

flour - 100-150 gr

FILLING 1.

rice - 100 gr

mayonnaise - 1 tablespoon

green onions - 50 gr

FILLING 2.

chicken wings or drumsticks - 4 - 5 pieces

onions - 2 pieces

chicken liver - 200 gr

salt, pepper to taste

FILLING 3.

carrots - 2 pieces

pumpkin - 100 gr

onions - 2 pieces

FILLING 4.

any cheese - 150 gr

How to cook:

Sift flour into a bowl, add dry yeast, sugar, salt, kumu chickens.

In another bowl, mix milk, eggs, vegetable oil and butter at room temperature.

To mix everything. You knead not too steep dough, roll into a ball. Dough in a bag and refrigerator.

Knead the pancake dough and bake the pancakes to be thin.

Cover with cling film so that the edges do not dry out while preparing the filling.

Be sure to wash and peel all vegetables.

Boil the rice, chop the onion and season with mayonnaise.

Boil chicken wings or drumsticks and separate from the bones. Salt and pepper the chicken liver on both sides. Cut into plates. Chop the onion and fry. To mix everything.

Grate carrots and pumpkin, chop the onion. Fry everything.

We form a kulebyaka. I kept thinking what form to come up with. The child walked around the tray sang a song about a crocodile. I decided to surprise the child I will make a crocodile. Of course, I spied on the Internet how to do it.

Roll out a rectangular layer from the dough. Trim the edges to make it even, and we need the rest of the dough for decoration.

We transfer the dough to a baking sheet covered with parchment, otherwise it will be difficult to do this later. Put rice with herbs in the middle. On top there are 2 pancakes. We put chicken liver, chicken and onion on them. Cover with the next 2 pancakes. Put the vegetable on the pancakes, sprinkle with grated cheese on top.

We make cuts to the filling with a thickness of about 3-4 cm.

We fold them with an overlap with a pigtail, leaving only the first and last.

We fold the head from the top, and the tail from the bottom.

We form a Crocodile, we sculpt paws and eyes from scraps of dough.

We make fangs with scissors along the edge of the jaw, without cutting to the end.

We bake in the oven at 200 degrees for 30 minutes. 10 minutes before cooking, grease the Crocodile with a beaten egg.

Remaining dough doesn’t matter. Make brushwood from yeast dough. And from the pancake, of course spring rolls or whatever you have in the fridge. I think that such a family never speaks about.

Kulebyaka differs from the pie with a large amount of filling. If the filling is less than the dough, it is a pie, and if the filling is more than half of the total weight, then it is a kulebyaka.

In traditional kulebyak, the filling is slightly larger than the dough, therefore, it is given an elongated elongated shape so that the filling is baked well.
The dough for kulebyaki is made more steep, capable of holding a high layer of filling. Such dough requires special efforts - it had to be thoroughly crumpled, rubbed, kneaded - as they used to say, "kulebyach".

Ingredients:

For lean yeast dough:
- 250 ml of water
- 600 g flour
- 1.5 teaspoons dry yeast
- 1 tbsp. a spoonful of potato starch
- 4 tablespoons olive oil
- 2 tablespoons of sugar
- 1 teaspoon of salt.

For lean filling:
- 600 g fish fillet
- 0.5 cups rice
- 2 boiled potatoes in their uniforms (or 1 boiled potato and 1 avocado)
- 1 onion
- a bunch of green onions
- 50 g of olive oil
- salt

COOKING lean fish pudding according to the recipe of St. Danilov Monastery:

After mixing all the ingredients, knead the yeast dough that is steeper than for the pies.
Cover the container with the dough with a lid or foil and leave warm until it doubles in volume.
Then knead the dough well and let it rise again.
For the filling, simmer the fish in a little water and chop finely.
Cook the rice until tender. Cook the potatoes in their skins, peel and cut into cubes.
In olive oil, simmer onions until transparent, put finely chopped green onions and fry for another 2-3 minutes, add fish, rice and potatoes.
Season with salt, stir and let cool completely.

NOTE. According to the monks, they often replace half the potatoes with raw, diced avocados for a better taste. If the avocado is not very ripe, the monks sprinkle it with flour and leave it to ripen at room temperature for 2-4 days. The pulp of a ripe avocado is as tender as butter.
Roll out the matched dough into a rectangular layer, leaving a little dough for decoration.
Place the filling in the middle and compact slightly with your hands.
On the right and left, cut the dough into strips 3-4 cm wide, and then fold over with a pigtail, as shown in the photo.

From the top, fold the crocodile's head and twist the bottom into a tail. Make eyebrows, eyes, and paws from the dough you left. Cutting the dough with scissors will create teeth and bumps in the skin.

Brush the kulebyaka with olive oil. For a more appetizing browning of the crust, add a pinch of powdered sugar to the butter - toasted sugar will give the kulebyak the desired color.

Bake at 180-190 gr. From to a beautiful golden color.
After baking, cover the kulebyaka with a double-folded cotton towel and let cool for 10 minutes.