Kulebyaka or Coulibiac is an authentic Russian hot pie, which has an oblong shape and features several fillings.
The word became from old Russian verb – ‘kulebyachit’, that means to make with hands, to shape, to bend and to knead.
Pies are always have been loved in Russia. Even famous Russian writers as N.Gogol and A.Turgenev glorified pies in their works. Various pies were always made for every holiday and festival, though it was posh royal celebration or small peasant occasion. Large pies stuffed with several ingredients were really popular, they were baked on Butterweek and Easter and served in taverns and small tea-houses, where each owner had a special recipe and baked very individual pies, different from anyone else’s, i.e. opened and closed pies, feature simple (potatoes or cabbage) or complicated (sturgeon with buckwheat) filling.

Only in the 17th century, the grand oblong pie, that features several fillings, was named ‘kulebyaka’. The pastry shell was usually made from the yeast dough (the recipe is below). The main distinction of the kulebyaka-pie from any other Russian pie is that the quantity of the filling should be two or three times exceeds the quantity of the pastry; the filling of grand (festive) kulebyaka is usually complicated and separated with thin pancakes.
The most popular fillings are salmon with buckwheat, ground meat with boiled eggs and rice, cabbage with mushrooms and onions, or visiga – a spinal marrow of the sturgeon, the last one is the unusual ingredient for nowadays, but in the 17-18th centuries it was very common.
In the 19th century, French chefs, who had worked in Russia, brought the recipe to France and adapted it to the modern cookery, thus the kulebyaka became popular pie not only in Russia. 🙂

Here is my version of the festival kulebyaka.
Kulebyaka - Russian pie
The yeast dough:
3tsp/5g instant dry yeast
100ml warm milk (or warm water)
2tsp white sugar
2 eggs, at room temperature
1 tsp salt
200ml milk (or water), at room temperature
100g butter, melted
~600g all-purpose/plain/white flour
- In a cup, stir warm milk, sugar and yeast together. Let stand until foamy about 10 minutes.
- In a big bowl, crack eggs, add sugar, salt, milk, melted butter and stir together. Add sifted flour, yeast mixture and knead the dough until it’s smooth.
- Cover the bowl with wet cloth, put in a warm place and leave to rise for 1 hour. After the time, knead the dough again. Repeat this step one more time.
The quantity of dough is enough for kulebyaka and one big pizza.
The filling:
600g fresh salmon, cut into small cubes
100g basmati or jasmine rice, cooked
200g mushrooms, sliced and fried
1 big onion, sliced and fried
4 eggs, cooked and chopped
2+2 Tbsp finely chopped dill and parsley
salt and freshly ground black pepper
The pancakes’ recipe you can find here. You can reduce the pancakes’ batter by half, because you need approximately 9 pancakes.
The glaze:
1 egg yolk beaten with 2Tbsp milk, 1/2tsp salt and 1/2tsp sugar
Assembling:
- On a floured surface, roll out the dough to approximately 26cm*35cm rectangular and 6mm thick. You can roll the dough on a piece of baking parchement, thus it’ll be much easier to transfer the pie on a baking tray; moreover, you need to turn the pie upside down-the sealing should be on the bottom.
- Coat the rolled dough with the pancakes.
- Place the egg and herbs mixture lengthways down the centre of the dough.
- Then arrange the mushrooms and onion mixture on top.
- Next, arrange rice. And the last layer-salmon.
- Cover the filling with pancakes, shape it to make a rectangular.
- Then, fold the dough and seal the edges.
- Transfer the pie upside down to a baking tray.
- Decorate with pastry trimmings, and cut two slits in the top with a sharp knife.
- Keep for a proofing for 20 minutes. Brush the pie with egg wash.
- Bake in preheated 200C/400F oven for 30-35 minutes or until golden.
- Leave to cool slightly for 15 minutes before slicing.
- Serve with a glass of milk or a cup of freshly brewed tea.
Enjoy kulebyaka! 😀
Also I’m really excited to take part in the challenge “yeast and herbs”, that Angie organized with Catherine. I almost thought to give up, because I’m using yeast very-very rare in baking, finally after many days of brain storm it dawned on me that I already baked one awesome pie, so I came up with this recipe. It only seems complicated to make, just try it once and you will see that ‘kulebyaka’ is drool worthy dish! 😀
Moreover, are you parting at Fiesta Friday? Don’t ask me, because I do and now gonna check some great recipes, which have brought participants. Yay!


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Wow, beautiful, Mila! What a special pie!
Thank you, Angie!:)
This is a great use of yeast! Definitely saving this recipe for a celebration dinner! 😀
Thanks, Sausy! It’s definitely a good meal for a big dinner!
And congratulations for winning the challenge!!
Thank you! 🙂
What a beautiful dish! All these tasty layers look amazing each by itself, and the combination looks amazing. Great work. 🙂
Thanks a lot! I’ve tried to do my best 😀
I love your version of kulebyaka. I used to buy it from a wonderful bakery in St. Petersburg, but never had a good recipe for it myself, so thanks for this one. And I love the traditional pastry decorations – I will have to give that a try too, otherwise it just won’t taste the same.
Thank you for the commenting, Hilda! You can decorate the pie with small fishes also 🙂 When have you been to Russia? and which cities did you visit?
beautiful dish mila!
Thanks for visiting and commenting! 🙂
Wooow, Mila!! This is such a beautiful creation!! ❤
Thanks, Jhuls! 🙂
I love all the layers on this, it looks beautiful!
Thanks a lot, Michelle! 🙂
Wow! This is amazing and hands down one of the most beautiful “pies” I have ever seen. The filling looks so appetizing and the technique is so unique (especially using the buckwheat pancakes for the inner wrapper). Love your creativity and presentation. Can I put in my order now? 🙂
😀 Ngan, you such a lovely person! Thanks for your kind words!
OMG, thats gorgeous and delicious and I would love a piece right now!! Amazing.
I wish I could send you a big slice via the blog 🙂 Thank you!
WOW! That is gorgeous! My mother used to make it, but it was just a salmon wrapped in dough and baked. But she was an artist, and cook make the dough look like an actual fish – scales and all. Which is why I’ve always shied away from making one. But this is incredible with all the layers. And you use crepes like you do in beef Wellington! Fabulous!!! I’m so impressed.
Thank you very much! I’m flattered by your words! And don’t be scared to try it, it’s not the difficult recipe-I swear! 🙂 Even I succeeded in my first attempt to make it, so you should try it.
And about the pie’s shape, of course, you can make it looks like a fish or decorate with small fishes. 😀
Absolutely wonderful Mila 🙂
Thank you so much, Linda! 😉
Stunning Mila! Interesting backstory too – I seem to remember something similar called Salmon Coulbiac in Canada where there is a very rich heritage of French and Eastern European cooking…Your tutorial photos are so helpful too. This is one beautiful looking dish and I am very pleased that you brought these to both the parties!
Hello Selma! It’s one of my favorite pies and so scrumptious! May be you give it a try one day.. 🙂 Thanks for stopping by.
Bravo! Bravo! What an amazing pie!! You are an artist, Mila! This is a wonderful contribution to the challenge! 😀
I’m not a magician, I’m only learning. 🙂 Thanks a lot, Julianna!
Mila, I’m speechless! The pie is simply gorgeous! I love the history behind the dish too! I’m fascinated by the Russian culture and literature. Your pie is so special that I can see it served during one of the banquets of Tolstoy’s balls. Maybe the one where Madame Karenina and Count Vronsky fell in love? 😉
I also can only imagine what a divine pies were served that time.. I wish I could had a dinner with Vronsky 😀
History, tutorial and beautiful food, thanks.
It’s my pleasure to share!
You’ve won me over again with this pie. Beautiful details on the finished product. It actually doesn’t look that hard to make, either. . . . as a matter of fact the dough is so similar to the donut recipe I just made (milk); main difference being, obviously, you don’t deep fry that giant beauty. If you did I’m afraid you would have quite a mess on your hands! Lovely recipe, I saved it. I think it would be a great dish for entertaining with a salad, because you can make somewhat in advance and it is a complete meal in one slice, along with maybe a salad.
Yes, Sue, it’s easy (especially for such a good cooker as you) and so tasty recipe. Neither decoration nor pie I deep fried, just put the pie straight into the oven and bake.
Also, you can keep the remaining part of the pie in a fridge for 2-3 days, and then reheat it; but nothing can be compared with freshly-baked kulebyaka. 🙂
Really an amazing looking Pie!!!! Fantastic!!! Thank you for sharing!
It’s my pleasure to share Russian recipes 😀
And I thank you so much for this!!! 🙂
Wow. It even looks Russian: you have captured the essence completely.
😀 Thanks a lot!
I love your kulebyaka! It is so elegant! I made this once, but the recipe was not as nice as yours… The salmon was cooked before being added to the pie, and they were no pancakes… Your version is very beautiful with the addition of flowers 🙂
Thank you very much, Catherine! 🙂 I made this pie with precooked salmon too, but the filling was not that moist, so I prefer to add the raw salmon.
Your pie looks amazing! And I love the floral pastry cuttings. As for the pancakes I’ve never heard of that before. But then, I’ve never made a pie before!
Thank you, Johnny! The pancakes are layered to block the moisture from a filling to the pastry.
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Mila, Catherine and I are pleased to inform you that your entry has been selected as the First Place winner in the Fiesta Friday Challenge #1. Congratulations! Please send me your postal address so our sponsor can send you your prize.
Thank you so much for everything! Both you and Catherine are wonderful bloggers, and I learn a lot from you! Needless to say, about mysterious and generous sponsor – a big thank you for the great prize!
It’s been the happiest morning! 😀
Angie, I’ll send you my address during this day.
You’re welcome! Well-deserved win! Yes, please send me your address asap, as our sponsor is anxious to send you the prize.
This is gorgeous and one tedious recipe. Thanks for sharing 🙂 and congratulations for winning the ff#1 challenge.
Thanks for stopping by and commenting! 🙂
Congratulations on winning the first Fiesta Friday Challenge! Your kulebyaka russian pie looks so amazing. I’ve never heard or seen one before. And I know I want to try it! Thanks for sharing!
Thank you, Andrea! I wish it could be possible to send you the pie by post and you could try it 🙂
That would have been amazing =) I’m so terrible at baking! It comes out perfect only when the baked goods feel like it.
This is so stunningly beautiful, looks delicious and your post was really interesting. Loved the history!
Thank you! I love stories behind dishes, especially about pies 😀
Beautiful & ABSOLUTELY Fabulous!! Congrats on your win too! 🙂
Thank you so much! I’ve tried to do my best 😀
What a beautiful creation!! Congratulations!
Thank you very much! 🙂
Such a worthy winner, congratulations!
Thank you!!! And congrats to you too! 😀 I love the buns that you made!
congratulations on winning FFC Mila! This a beautiful creation 🙂
Thanks a lot! 🙂
Congratulations on winning the FFC. Your pie is excellent and exotic. Well deserved 🙂
Wow, thank you! it’s nice to hear that it’s exotic 🙂
It sure is 🙂
BEAUTIFUL!!
Thank you! 🙂
Congratulations Mila, we surely learn a lot on this site don’t we? Thanks for introducing us to that wonderful creation that you baked and also the history behind it. It has wowed everyone I know. Just fabulous!
I’m flattered by all your words! 🙂 Thank you very much for stopping by and commenting!
Would you believe I have seen a kulebyaka made on Indian television, when I was still in school? It was made with strands of pastry braided together with some yummy filling inside & I remember thinkin g how gorgeous it looked. Yours looks even more amazing Mila! Beautiful 🙂
Wow! It’s so nice to hear that my pie brought back memories of your childhood 🙂 You should try it, it’s not as difficult as it may have seemed!
Wow, that is a work of art! I am so impressed with all the detail and all the wonderful ingredients you included this dish.
Oh, thank you very much for your words!
This is INCREDIBLE!!! You killed the Fiesta Friday challenge, oh my gosh.. I can’t get over it!!! I LOVE your step by step pictures, too bad there is no such thing as framing a blog post 🙂 Amazing work!!!!
Hi! Thanks for stopping by and all your lovely words! I’m really flattered 😀
You deserve the win my friend! A big congratulations, this looks fantastic 😀
Cheers
Choc Chip Uru
A big thank you, sweet girl! 🙂
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Such a beautiful pie! I love the first photo – it looks so delicious… 🙂
Hi! Thanks for stopping by! The pie is truly divine! 😀
This is beyond amazing! I am soooo proud of you . 🙂 You absolutely deserved first place! The bread/pie looks tasty and filling. Have a great day! Hugs! -Kloé
I’m so pleased by your words, Kloe! 😀 Hope to see you more often here! 😉
Mila I’m speechless, your bread is stunning! You deserve the first place!
Thanks a lot, Margherita! And I already bookmarked your bread, don’t know what I liked more- the photo or bread itself 😉
This is incredible!! Love the pictures and the step by step process! Thanks for sharing!
Hagen ~ http://runhappylivehungry.wordpress.com/
You’re welcome! Thanks for stopping by! 🙂
A winning recipe indeed! Your pie is not only beautiful on the outside with all the decorations but on the inside with its lovely layers. Just wonderful and I’m sure delicious.
Appreciate your visit and comment, Karen! This pie is one of the best I’ve ever made (and even tried), and it is incredibly delicious! 🙂
Milk and Bun – Thanks for visiting my blog, which led me here. Did you notice that my heritage is Belarusian? I love Russian food and think your Kulebyaka is absolutely gorgeous! My sister makes this every year for her Easter egg party. It is delicious 🙂 But I think I will try your version as well….
So nice to meet you! Jeannee, right? 🙂 And thank you for your lovely comment!
Looks great! So nice to learn something about traditional Russian dishes.
Thank you! It is truly festive pie!
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