Meat kulebyaka
Description
The dish is prepared without unnecessary complications. Kuliebaka is quite a versatile dish. It can be served as a main course, as an appetizer, or as a side dish. Sometimes kuliebaka is served as a dessert, but this is extremely rare. Preparing kuliebaka with minced meat: Melt butter in a bowl, add eggs, sugar, flour, and salt. Dissolve the yeast in a glass of warm milk, then add it to the dough. Add vegetable oil and knead the dough by hand. Knead and lightly toss the dough (lift it from the bowl and throw it back down) for about five minutes. Then wrap the dough and place it in a warm spot. Let it rise for about an hour until it increases in volume by one and a half to two times. Separately, sauté onions, mushrooms, and minced meat, then cool and mix everything together. Divide the risen dough into two parts. Roll out one part slightly larger than the baking tray. Grease the tray with butter, including the edges (we'll need them later), and place the dough on it. Spread the filling on top. Roll out the second piece of dough, also slightly larger, and cover the filling with it (the top layer should overlap the bottom one). Tuck and twist the edges together using the bottom layer. Brush the kuliebaka with beaten egg and prick it with a fork. Bake in the oven at 180–200°C (356–392°F) until golden brown. Serve the finished dish warm.