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| Type | Pirog |
|---|---|
| Place of origin | Russia |
| Main ingredients | Salmon orsturgeon,rice orbuckwheat, hard-boiled eggs,mushrooms,onions anddill |
Acoulibiac (Russian:кулебяка,romanized: kulebyaka[kʊlʲɪˈbʲakə])[1] is a type ofpirog usually filled withsalmon orsturgeon,rice orbuckwheat, hard-boiled eggs,mushrooms,onions, anddill.[2] The pie is baked in a pastry shell, usually ofbrioche orpuff pastry.[3]
In the early part of the 20th century, French chefAuguste Escoffier brought it toFrance and included recipes for it in his bookThe Complete Guide to the Art of Modern Cookery.[1]
A classic grand coulibiac features several fillings, often a mixture of somewhite fish and rice for the top and bottom layers with fillets of sturgeon or salmon between.[3] Generally the fillings are divided intothin pancakes to prevent mixing.[4] The most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinalmarrow of the sturgeon.[5]
Coulibiac is also made with simpler vegetarian fillings likecabbage orpotatoes.[6]
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