Kulebyaka is a kind of pie with a salty filling. According to culinary expert Alla Kovalchuk, kulebyaka can be a wonderful decoration for a holiday table, especially kulebyaka cooked with three different fillings: meat, stewed cabbage and mushrooms.

The most difficult thing about kulebyak is preparing the dough correctly. Alla Kovalchuk taught the guests of the “Everything Will Be Delicious” program how to properly make dough for kulebyaki so that it looks fluffy, is soft when served and does not crack during baking.

So, to prepare the dough for kulebyaki we will need:
250 ml. milk
7 grams dry yeast
1 egg
50 grams butter
3 cups (or 480 grams) flour
Salt and sugar.

Kulebyaki dough is prepared with the addition of dry yeast, since its action is less rapid. The dough must be prepared from a dough base. Remember, in order for the yeast to become active, it must be exposed to a temperature of approximately 36-38 degrees. Heat the milk in a saucepan to the above temperature. Pour 7 grams of yeast and 2 tablespoons of sugar into it. Cover with a towel and leave in a warm place for 40 minutes.

Take out the butter and let it melt a little. The butter for the dough should be soft enough; it will add fluffiness to the future pie. Add butter, 1 egg, 3 grams of salt to the dough, stir well. Add 3 cups of flour, but not immediately. Add flour by spoonfuls, stirring the dough thoroughly. When the dough starts to pull away from the edges of the bowl, start kneading it with your hands, then sprinkle the table with flour and knead the dough on the table using movements from bottom to center. Leave the dough under the towel for 1 hour.

How to prepare the filling for kulebyaki:
Pork shoulder is ideal for meat filling. Start cooking the broth so that the water covers the pork by 2-3 fingers, add a little black peppercorns. When the meat is cooked and cools slightly, pass it through a meat grinder and add the onion fried until golden brown. Simmer the meat filling with onions and the broth in which the pork was cooked until creamy, then cool.

To stew cabbage, you will need 1 onion, 1 carrot, 500 grams of white cabbage. Three carrots on a coarse grater, cut the onion into cubes, shred the cabbage along the grain. Rub the cabbage a little with your hands so that it releases the juice, add 1 tsp. salt and place in a frying pan. Simmer over low heat with a lid, add tomato paste.
Cut the mushrooms for kulebyaki into cubes and fry in butter, then add the onion, salt and pepper. Transfer the mushroom filling to a separate bowl.

...And back to the test. To ensure that the border between the fillings is clearly defined and the fillings do not mix, we need to bake pancakes that will act as a partition. To prepare pancakes, beat 4 eggs, add 400 ml of water at room temperature, 0.5 tsp sugar, 160 grams of flour. Mix thoroughly.
Grease the frying pan with a piece of lard and prepare the pancakes.

We form the kulebyaka.
Take some of the dough and make decorations for the kulebyaka out of it, these can be flowers or spikelets. Roll out the dough into a layer 1 centimeter thick. Place pancakes on the dough, grease them with soft butter and cabbage filling along the entire width of the pancake. Next - again two pancakes, greased with butter, and meat filling. To keep the filling juicy, crush the ice cubes and sprinkle them over the filling. Next, we again put two pancakes and mushrooms, the final layer is again pancakes. Close the kulebyaku with the free edges of the dough so that the seam is at the bottom, brush the seam with egg, then decorate the kulebyak with spikelets and flowers and brush with egg and pierce with a toothpick along the length in increments of 3-4 centimeters so that the kulebyak does not crack in the oven. Bake the pie for 35 minutes at 180 degrees.

» you will learn how to prepare traditional Christmas pastries - luxurious, aromatic, fluffy and juicy kulebyaka. Alla Kovalchuk will reveal all the secrets of preparing this dish and reveal kulebyaki recipe with cabbage, meat and mushrooms. Issue Guest - Tatiana Zinovenko.

Show “Everything will be delicious!” wishes everyone a Merry Christmas and an incredible surprise especially for you. You will prepare a dish that for more than two hundred years was served exclusively at the royal table and only at weddings and Christmas holidays. Soft, fluffy yeast dough, and in the middle there are three layers of your favorite fillings. The first one is with juicy, spicy stewed cabbage. The second is made from minced meat, tender as cream. And the third is made from golden fried mushrooms. The real queen of home baking - kulebyaka!

Together Tatyana Zinovenko will find out how thick the layer of dough for kulebyaka should be so that it does not crack during baking. You will see how to lay out all three fillings so that they do not mix with each other. And how to seal the fillings in the yeast dough so that not a single seam remains. And the most interesting thing! A real master class from Alla Kovalchuk - you will decorate the kulebyaka with leaves and spikelets from yeast dough with your own hands and create a unique and one-of-a-kind kulebyaka. No one will have such festive baked goods for the Christmas holidays. And that is not all! In addition - an exquisite recipe for delicate creamy curd and sour cream sauce. This is the perfect complement to a hearty kulebyak.

Everything will be delicious. Broadcast from 01/10/15 Kulebyak. Watch online
PART 1

Kulebyaka

Ingredients:

For the dough: milk (2.5%) - 250 ml, dry yeast - 7 g, salt - 3 g, sugar - 60 g, butter - 50 g, eggs - 1 pc., flour - 480 g.

For pancakes: water - 400 ml, eggs - 4 pcs., flour - 160 g, sugar - 30 g, salt - 3-5 g, vegetable oil - 50 ml.

For filling:

meat: pork (shoulder) - 500 g, onions - 2 pcs., carrots - 1 pc.;

mushroom: champignons - 500 g, onion - 1 piece, butter - 25 g, salt - 5 g, black pepper - 3 g;

cabbage: white cabbage - 500 g, tomato paste - 25 ml, onion - 1 pc., carrots - 1 pc., eggs - 3 pcs., vegetable oil - 50 ml, salt, black pepper - 3 g.

Prepare the dough:

Pour warm milk into a bowl, add sugar, dry yeast and stir. Leave for 10 minutes. Mix the egg with a fork and add to the milk. Add soft butter and stir. Add salt and gradually add flour, constantly kneading the dough. Place the dough on the table and continue kneading. Knead the dough, which is not too stiff. Grease a bowl with oil, roll the dough into a ball, place it in the bowl, cover with a towel and leave for 1 hour.

Bake 8 pancakes:

In a bowl, beat the eggs with a whisk, add water, sugar, salt and mix. Then add flour and mix thoroughly again. Add oil at the end. Grease a heated frying pan with a piece of lard. Fry the pancakes on both sides until golden brown.

For the cabbage filling:

Chop the cabbage and grate the carrots on a coarse grater. Add the carrots to the cabbage, stir, add salt and crush with your hands. Fry cabbage and carrots. Add finely chopped onion and simmer over low heat for 25 minutes. In 5 min. until ready, add tomato paste and salt to taste. The cabbage should cool down. Hard-boil 3 eggs, peel them, cut them into 5x5 mm cubes and add to the cabbage.

For the mushroom filling:

Cut the mushrooms and onions into 5x5 mm squares. First fry the mushrooms in a dry frying pan, and then add the onions and butter to them. Fry the onions and mushrooms until golden brown for 3-5 minutes. Salt and pepper to taste. Transfer them to a bowl. The filling should cool down.

For the meat filling:

Boil the meat until tender with carrots, onions and a few peppercorns. Cool slightly and pass it through a meat grinder. Cut the onion into cubes and fry in oil until transparent. Add the meat minced through a meat grinder, and then add half a ladle of the broth in which the meat was cooked. Simmer for 1-2 minutes until the meat is well mixed with the onion. Cool the filling.

Form the pie:

Separate some of the yeast dough and use it to make decorations. Roll out the rest of the dough into a layer 1 cm thick, 30-40 cm in diameter. Melt 100g butter. Place 2 pancakes on a sheet of dough in a baking sheet with parchment paper and brush them with melted butter. Place the cabbage filling on top in an even layer 35x12x1.5cm so that it completely covers the pancakes, then 2 pancakes and brush with butter. Place meat filling. Place 3 ice cubes in a sealed bag and crush them into crumbs with a rolling pin. For juiciness, sprinkle crushed ice over the meat filling. Cover the filling with two pancakes, grease with oil and add the mushroom filling, and then add the pancakes again. Close the kulebyak with the free edges of the dough. Turn it over on a baking sheet, seam side down, and after 10 minutes brush with egg. Decorate with leaves and dough spikelets. Brush with egg again. Make punctures with a wooden skewer throughout the pie every 3-4 cm. Bake in the oven at 180 °C for 35 minutes. Cool under a towel.

Curd and sour cream sauce:

Ingredients: wheat flour - 8 g, sour cream (20%) - 200 ml, hard cheese (Dutch) - 50 g, garlic - 1 clove, dry basil - 3-4 g, ground black pepper - 3-4 g.

Preparation: Fry the flour in a dry frying pan until golden brown. Dilute sour cream with 50 ml of warm water. Mix flour with diluted sour cream. Add crushed garlic clove to the sauce for flavor. Bring the sauce to a boil and simmer over low heat for 3-5 minutes until it thickens slightly. Add dry basil and ground black pepper to the sauce and stir. Remove the garlic from the sauce. Grate the hard cheese on a coarse grater, add to the sauce and mix well. The sauce is ready.

You will prepare a dish that for more than two hundred years was served exclusively at the royal table and only at weddings and Christmas holidays.
Soft, fluffy yeast dough, and in the middle there are three layers of your favorite fillings. The first one is with juicy, spicy stewed cabbage. The second is made from minced meat, tender as cream. And the third is made from golden fried mushrooms. The real queen of home baking - kulebyaka!

Kulebyaka from Alla Kovalchuk

Culinary expert of the show “Everything will be delicious!” Alla Kovalchuk told how to prepare a delicious kulebyaka with meat, mushroom and cabbage fillings.

Ingredients:

For the test:
milk (2.5%) - 250 ml,
dry yeast - 7 g,
salt - 3 g,
sugar - 60 g,
butter - 50 g,
eggs - 1 pc.,
flour - 480 g.

For pancakes:
water - 400 ml,
eggs - 4 pcs.,
flour - 160 g,
sugar - 30 g,
salt - 3-5 g,
oil - 50 ml.

For filling:
pork (shoulder) - 500 g,
champignons - 500 g,
white cabbage - 500 g,
tomato paste - 25 ml,
onions - 3 pcs.,
carrots - 1 pc.,
eggs - 3 pcs.,
oil - 50 ml,
salt, black pepper - 3 g.

Prepare the dough.
Pour warm milk into a bowl, add sugar, dry yeast and stir. Leave for 10 minutes. Mix the egg with a fork and add to the milk. Add soft butter and stir. Add salt and gradually add flour, constantly kneading the dough. Place the dough on the table and continue kneading. Knead the dough, which is not too stiff. Grease a bowl with oil, roll the dough into a ball, place it in the bowl, cover with a towel and leave for 1 hour.

Bake pancakes.
In a bowl, beat the eggs with a whisk, add water, sugar, salt and mix.
Then add flour and mix thoroughly again. Add oil at the end.
Grease a heated frying pan with a piece of lard. Fry the pancakes on both sides until golden brown.

For the cabbage filling.
Chop the cabbage and grate the carrots on a coarse grater. Add the carrots to the cabbage, stir, add salt and crush with your hands. Fry cabbage and carrots. Add finely chopped onion and simmer over low heat for 25 minutes. In 5 min. until ready, add tomato paste and salt to taste. The cabbage should cool down. Hard boil 3 eggs, peel them, cut them into 5x5 mm cubes and add to the cabbage.

For the mushroom filling.
Cut the mushrooms and onions into 5x5 mm squares. First fry the mushrooms in a dry frying pan, and then add the onions and butter to them. Fry the onions and mushrooms until golden brown for 3-5 minutes. Salt and pepper to taste. Transfer them to a bowl. The filling should cool down.

For meat filling.
Boil the meat until done. Cool slightly and pass it through a meat grinder. Cut the onion into cubes and fry in oil until transparent. Add the meat minced through a meat grinder, and then add half a ladle of the broth in which the meat was cooked. Simmer for 1-2 minutes until the meat is well mixed with the onion. Cool the filling.

Form a pie.
Separate some of the yeast dough and use it to make decorations. Roll out the rest of the dough into a layer 1 cm thick. Place 2 pancakes on the dough layer and brush them with melted butter. Place the cabbage filling on top in an even layer so that it completely covers the pancakes, then add 2 pancakes and brush with butter. Place meat filling. Place ice cubes in a tight bag and crush them into crumbs with a rolling pin. For juiciness, sprinkle crushed ice over the meat filling. Cover the filling with two pancakes, grease with oil and add the mushroom filling, and then add the pancakes again. Close the kulebyak with the free edges of the dough. Turn it over on a baking sheet, seam side down, and brush with egg. Decorate with leaves and dough spikelets. Brush with egg again. Make punctures with a wooden skewer throughout the pie every 3-4 cm. Bake in the oven at 180 °C for 35 minutes.

Curd and sour cream sauce:

Ingredients:
wheat flour - 8 g,
sour cream (20%) - 200 ml,
hard cheese (Dutch) - 50 g,
garlic - 1 clove,
dry basil - 3-4 g,
ground black pepper - 3-4 g.

Kulebyak preparation method:

Fry the flour in a dry frying pan until golden brown.
Dilute the sour cream with warm water.
Mix flour with diluted sour cream.
Add crushed garlic clove to the sauce for flavor.
Bring the sauce to a boil and simmer over low heat for 3-5 minutes until it thickens slightly.
Add dry basil and ground black pepper to the sauce and stir.
Remove the garlic from the sauce.
Grate the hard cheese on a coarse grater, add to the sauce and mix well.
The sauce is ready.

When kulebyaka appeared on the table of our great-grandfathers, the real holiday began. The delicious multi-layer pie was served with different fillings, and the dough was very, very thin, because a kulebyak always has more filling than dough. The word “kulebyachit” means to cook, sculpt, knead - in fact, this is what you will have to do during the cooking process. How to cook kulebyaka so that it looks like a dish that was once admired by N.V. Gogol, I.S. Turgenev, P.A. Vyazemsky and V.A. Gilyarovsky, describing the 12-story kulebyaka served at the end of the 19th century century in the Merchant Club? Of course, it is unlikely that we will be able to reproduce this masterpiece at home, but we are quite capable of making a kulebyaka with two layers, even if it does not look like the famous classic pies.

All about kulebyaki dough

The dough for this dish can be yeast, unleavened, shortbread or puff pastry, but if you want to make a real kulebyaka, use yeast dough. Since the 12th century, kulebyaka was made only with yeast, until the French adapted this recipe to their traditions. European pastries turned out lighter, but Russian kulebyaka always remained unrivaled - it was no coincidence that it was considered a symbol of Moscow and was presented to honored guests upon meeting. You can also find a recipe for sweet kulebyaki made from butter dough, but such dishes are not traditional.

The dough can now be bought in the store, but it is best to knead it with your own hands, because homemade baked goods always turn out fluffier and tastier. The dough is made with milk or water, vegetable or butter, sugar, salt and eggs are added, which can be replaced with yolks. Usually housewives let the dough rise twice and only then form the kulebyaka. The dough is kneaded quite stiff, because it will have to hold several layers of filling during baking. At the same time, it is important not to overdo it with flour, otherwise the kulebyaka will turn out to be harsh.

Preparing the filling for the kulebyaki

It is the complex filling that distinguishes kulebyaka from other pies. Usually several fillings are prepared, which, when preparing the dish, are layered with unleavened pancakes so that different types of minced meat do not mix with each other. There should be a lot of filling, and it can be anything - meat, fish, vegetables or cereals, with one product being the main one and the rest being secondary. The fillings with meat and rice, with cabbage and eggs, with buckwheat and mushrooms, with fish, onions and cheese are very tasty. For sweet kulebyaki, the filling is made with berries, fruits, nuts, poppy seeds, honey and cottage cheese.

The general rule for preparing all types of filling for kulebyaki is that it must be half cooked, or better yet, fully cooked. Also, the filling should be well ground to a pate to make it homogeneous. In this case, the kulebyaka will retain its shape even when cut, despite the variety of fillings.

Two ways to add the filling

The traditional one is certainly oval, resembling a loaf in shape, since this shape makes it easier to cut. But over time, kulebyaka developed other forms. At the same time, the dough is rolled out in a layer that is not too thin and not too thick, because it should be dense enough so as not to tear during baking.

The filling is placed on the kulebyaka in two ways - in tiers and corners. Tiered laying is when the filling lies in even layers, each of which is covered with thin pancakes. Decoration with corners occurs a little differently - the first filling is laid out in a heap, while on one edge of the kulebyak there is little filling, and the closer to the other edge, the more there is, and in cross-section it resembles a triangle. The filling is covered with pancakes, and in the next layer it is placed in the same way, but on the other side, so that the two layers of minced meat in the cut form a rectangle, after which the second layer is again covered with a layer of pancakes. When finished, this pie looks very picturesque - you can see individual triangles in it, which are called corners. Thus, one portion of the pie contains all the fillings at once. I immediately remember Gogol’s Pyotr Petrovich Rooster, who deliciously and deliciously described the kulebyak: “In one corner, put me sturgeon cheeks and viziga, in the other, put buckwheat porridge, and mushrooms with onions, and sweet milk, and brains...”

Collecting kulebyaku

There are two ways to form a kulebyaka. You can roll out a large layer of dough on a floured towel, and after laying out the filling, lift the side edges and pinch them at the top. After this, the towel is carefully lifted, and the kulebyaka is placed seam down on a greased sheet. The second method is to roll out two rectangular layers of dough, one of which is larger than the other. The first layer is placed on a baking sheet, the filling is placed on it and covered with a second layer of dough and pinched around the perimeter of the kulebyaki. Kulebyaka is decorated with dough figures and braids.

Proofing and baking

After 15 minutes of proofing, the top of the pie is brushed with yolk so that the baked goods acquire a pleasant amber color. You should also pierce it in two or three places with a knife so that the top crust does not swell under the influence of high temperature, and the filling retains its juiciness. The kulebyaka is baked at a temperature of 200–220 °C for 40–45 minutes, making sure that it does not burn. If the pastry is browned on one side, it should be turned over to the other, and if the top begins to darken, cover the cake with damp baking paper. To check the readiness of the kulebyak, pierce it with a wooden stick: if it remains dry, then it’s time to turn off the oven. The kulebyak should lie for a while under a towel so that the crust does not become stale in the air.

Secrets and subtleties of cooking kulebyaki

If the minced meat is too juicy, cover the bottom with pancakes so that the dough does not become wet during cooking. Instead of pancakes, you can place a layer of boiled rice or buckwheat - they will absorb moisture and protect the dough crust from getting soggy. By the way, pancakes are used not only to separate the filling, but also for moisture insulation, thanks to which the minced meat does not lose its juiciness. If the minced meat, on the contrary, is a little dry, put pieces of ice in it - the ice will begin to melt in the oven, and the filling will not dry out.

You can make a kulebyaka in the shape of a pig, however, to do this, additional flour is mixed into the dough for the ears, snout and tail so that they retain their shape during baking, and the eyes can be made from black peppercorns. All decorative elements are glued using an egg.

Kulebyaka with meat: step-by-step recipe

Finally, it’s time to prepare the kulebyaka, and so that the first pancake doesn’t turn out lumpy, let’s take the simplest recipe with one filling. The dish will certainly turn out great, and your loved ones will highly appreciate it!

Ingredients: wheat flour - 4 cups, milk - 1 cup, dry yeast - 12 g, butter - 3 tbsp. l., eggs - 2 pcs., sugar - 2 tbsp. l., salt - to taste, minced meat - 500 g, onion - 2 pcs.

Cooking method:

1. Dissolve the yeast in warm milk.

2. Combine soft butter with eggs, sugar and salt and beat well with a blender.

3. Pour milk into the mixture and stir well.

4. Mix the egg-milk mixture with flour and knead into a soft dough.

5. Cover the dough with a towel and leave to rise for an hour.

6. Chop the onion and fry it in oil until golden brown.

7. Combine the onion with the minced meat, salt and pepper to taste.

8. Roll out the risen dough into an oval shape and place the filling along the entire length in the middle.

9. Lift the edges of the dough and pinch them well, making a diagonal lattice pattern (or any other pattern you wish).

10. Transfer the kulebyaka to a greased baking sheet.

11. Brush the surface of the pie with yolk.

12. Bake for 40 minutes in the oven at 200°C.

13. Grease the finished pastry with butter, let it cool under a towel and serve along with vegetable broth or borscht.

Kulebyaka with fish made from puff pastry

For this recipe, store-bought puff pastry and homemade puff pastry are suitable, if you have time to prepare it - in any case it will turn out very tasty. For the filling, fry the onion rings in oil, add salt and pepper, squeeze out the juice of one lemon and add 500 g of any fish fillet. Fry the minced meat until the fish is cooked, then drain off any excess liquid.

Divide the dough in half, with one part being slightly larger, and roll them into oval cakes 0.5 cm thick. Place 2 tbsp on one cake. l. any chopped greens, cover it with fish filling on top, grease the fish layer with sour cream and sprinkle 2 tbsp on top again. l. greenery Cover the kulebyaka with a second layer of dough, make slits with a knife, decorate with cut out figures from the dough and brush the pastry with yolk. Bake the kulebyak for 30 minutes at 200 °C until a golden brown crust forms on it.

Kulebyaka can be an appetizer, which is poured with melted butter or served with sour cream, mushroom, creamy, mustard sauce. Sometimes kulebyaka is the main dish or an addition to the first course - broth or soup, in which case it replaces bread. Sweet kulebyaka is usually served cold or hot for dessert. When you want to bake kulebyaka, you will always find a recipe with a photo and a step-by-step recipe on the “Eat at Home” website. Prepare the simplest kulebyaka for dinner for your family and friends and enjoy the effect!

INGREDIENTS

For the test:

• Milk (2.5%) - 250 ml
• Dry yeast - 7 g
• Salt - 3 g
• Sugar - 60 g
• Butter - 50 g
• Eggs - 1 pc.
• Flour - 480 g

For pancakes:

• Water - 400 ml
• Eggs - 4 pcs.
• Flour - 160 g
• Sugar - 30 g
• Salt - 3-5 g
• Oil - 50 ml

For filling:

• Pork (shoulder) - 500 g
• Champignons - 500 g
• White cabbage - 500 g
• Tomato paste - 25 ml
• Onions - 3 pcs.
• Carrots - 1 pc.
• Eggs - 3 pcs.
• Oil - 50 ml
• Black pepper - 3 g

COOKING METHOD

Prepare the dough.

Pour warm milk into a bowl, add sugar, dry yeast and mix. Leave for 10 minutes.
Mix the egg with a fork and add to the milk. Add soft butter and mix. Salt and gradually add flour, constantly kneading the dough. Place the dough on the table and continue kneading.

Knead a not too stiff dough. Grease the bowl with oil, roll the dough into a ball, place it in the bowl, cover with a towel and leave for 1 hour.

We bake pancakes.

In a bowl, beat the eggs with a whisk, add water, sugar, salt and mix. Then add flour and mix thoroughly again. At the end add oil.

Grease a heated frying pan with a piece of lard. Fry the pancakes on both sides until golden brown.

Prepare the cabbage filling.

Shred the cabbage and grate the carrots on a coarse grater. Add carrots to cabbage, mix, add salt and mash.
Fry cabbage and carrots. Add finely chopped onion and simmer over low heat for 25 minutes. 5 minutes before readiness, add tomato paste and salt to taste. The cabbage should cool down. Hard boil 3 eggs, peel them, cut them into 5x5 mm cubes and add to the cabbage.

Prepare the mushroom filling.

Cut the mushrooms and onions into 5x5 mm squares. First fry the mushrooms in a dry frying pan, and then add the onions and butter to them. Fry the onions and mushrooms until golden brown for 3-5 minutes. Salt and pepper to taste. Transfer them to a bowl. The filling should cool down.

Prepare the meat filling.

Boil the meat until done. Cool slightly and pass it through a meat grinder. Cut the onion into cubes and fry in oil until transparent. Add the meat minced through a meat grinder, and then add half a ladle of the broth in which the meat was cooked. Simmer for 1-2 minutes so that the meat mixes well with the onion. Cool the filling.
We form the kulebyaka.

Separate some of the yeast dough and make decorations from it. Roll out the rest of the dough into a layer 1 cm thick. Place 2 pancakes on the dough layer and grease them with melted butter.

Spread the cabbage filling on top in an even layer so that it completely covers the pancakes, then add 2 pancakes and grease with butter.

Spread the meat filling. Place ice cubes in a tight bag and crush them with a rolling pin. For juiciness, sprinkle the meat filling with ice crumbs. Cover the filling with two pancakes, grease with oil and lay out the mushroom filling, and then add the pancakes again.

Cover the kulebyak with the free edges of the dough. Turn it over on a baking sheet, seam side down, and brush with egg. Decorate with leaves and dough spikelets. Brush with egg again. We make punctures with a wooden skewer throughout the pie every 3-4 cm. Bake in the oven at 180°C for 35 minutes.

Curd and sour cream sauce

INGREDIENTS

• Wheat flour - 8 g
• Sour cream (20%) - 200 ml
• Hard cheese (Dutch) - 50 g
• Garlic - 1 clove
• Dry basil - 3-4 g
• Ground black pepper - 3-4 g

COOKING METHOD

Fry the flour in a dry frying pan until golden brown. We dilute the sour cream with warm water. Mix flour with diluted sour cream. Add crushed garlic clove to the sauce for flavor.

Bring the sauce to a boil and simmer over low heat for 3-5 minutes until it thickens slightly. Add dry basil and ground black pepper to the sauce and mix.

Remove the garlic from the sauce. Grate the hard cheese on a coarse grater, add to the sauce and mix well. The sauce is ready.