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Koulebyaka (Russian Holiday Pie)
Yield: 8 servings

400 g flour
25 g yeast
1 1/2 c milk
100 g butter
2 eggs

400 g filleted pike (cod)
1 tb oil
2 tb dried and finely ground bread-crumbs
2 eggs, hard boiled
1 tb sour cream
1/3 c milk
1 onion

200 g rice
2 1/2 c water
1 tb butter
300 g any filleted fish
1 yolk
salt to taste
sugar to taste
pepper

Warm the milk, add 1 tb sugar, 1 tb flour and yeast. Mix very
well. Add a half of flour and mix thoroughly. Put the dough in a
warm place to raise up for 2-3 hours. After that beat eggs and
add them, salt and drawn butter into dough. Add another half of
flour and mix thoroughly until the dough is detached well from
hands.

Boil rice, when it is cool, put it into the pan and bake in the
oven until it is light brown.

Grind filleted pike (cod) with onion twice and add chopped eggs,
sour cream, milk, bread crumbs and oil and stir very well. When
dough is ready, roll a round a finger thick and put the filling
layers in the center. First fish filling, then rice and after that
goes any filleted fish pieces and do it in this way to the end.
Pinch edges together. Decorate the top of Koulebyaka with dough
stripes or pieces. When Koulebyaka is ready, put it in a warm place
for 15-20 minutes. Then grease the top with yolk and make some
perforations with fork. It is necessary to let air get out while
baking. Heat the oven about 210-220 C. The time of baking depends
on dough thickness and a kind of filling. Koulebyaka is served as
a hot appetizer or with broths and soups.

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