What is the main ingredient of Coulibiac, a type of Russian pie?
"Hunt explains that the Devil crossed the River Tamar to Torpoint. The chapter, entitled ""The Devil's Coits, etc"", reasons that the Devil discovered the Cornish would put anything in a pie and decided to leave before they took a fancy to a ""devilly"" pie, returning to Devon. The original pie in the legend included sand eels, horse mackerel, pilchards, herring, dogfish and ling along with a seventh fish. In a traditional pie, the primary ingredient is the pilchard (sardine), although mackerel or herring is used as a substitute. Richard Stevenson, chef at The Ship Inn in Mousehole, suggests that any"
"the top and bottom layers with fillets of sturgeon or salmon between. The most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinal marrow of the sturgeon. Coulibiac is also made with simpler, vegetarian fillings like cabbage or potatoes. Coulibiac A coulibiac (from ) is a type of Russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. The dish was so popular in Russia in the early part of the 20th century"
"Pfefferkuchen. However, traditional pryaniki do not usually include pepper as ingredient. Pryanik Pryanik (rus., ukr. пряник) refers to a range of traditional sweet baked goods in Russia, Ukraine, Belarus and some neighbouring countries. Traditionally pryaniks are made from flour and honey. Some Russian-English dictionaries translate pryanik as gingerbread, but this is misleading, since ginger is an optional pryanik ingredient, unlike honey. Sugar is often used instead of honey in industrial pryaniks production and modern home-cooking. Related to pryanik is kovrizhka, a sweet pie that has similar ingredients. The word pryanik is from Old Russian ""пьпьрянъ"", an adjective from Old Russian"
"Pryanik Pryanik (rus., ukr. пряник) refers to a range of traditional sweet baked goods in Russia, Ukraine, Belarus and some neighbouring countries. Traditionally pryaniks are made from flour and honey. Some Russian-English dictionaries translate pryanik as gingerbread, but this is misleading, since ginger is an optional pryanik ingredient, unlike honey. Sugar is often used instead of honey in industrial pryaniks production and modern home-cooking. Related to pryanik is kovrizhka, a sweet pie that has similar ingredients. The word pryanik is from Old Russian ""пьпьрянъ"", an adjective from Old Russian ""пьпьрь"" 'pepper' which makes it etymologically similar or related to Ger."
"Russian мукá ""muká"") Fried bread (""uqulek"" Hooper Bay and Chevak, ""uqurpag"" in Cup'ig; ""alatiq"" in Bristol Bay, ""alaciq"" in Egegik from Russian ""alad’i"") The ""maniaq"" (Yup'ik and Cup'ik), ""maniar"" (Cup'ig) is pancake; fried bread; roasted thing Frybread or fry bread (""uqup'alek"" in Kuskokwim) is the characteristic widespread Native American homemade deep-fried biscuit, sometimes called “Eskimo doughnut” locally, known as “bannock” in Canada. Both frybread and pancake are also known as ""asgiq"" or ""assaliaq"" (Unaliq-Pastuliq). The verb ""assali-"" ""to fry; to make pancakes or griddlecakes"" from Russian жа́рить ""zhárit’"" The ""Eskimo doughnut"" is a deep-fried biscuit, a little like fry bread"
"to pour the cream, a terrible blow occurred, and the train derailed. Guriev porridge Guryev porridge (Guriev kasha) is a Russian porridge (kasha) dessert dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. Traditional preparation of the dish involves preparing milk skins and separating the dish's ingredients by layers with the skin between each layer. It is considered a traditional dish of Russian cuisine, but it was invented only at the beginning of the 19th century. The name of Guriev porridge comes from the name of Count Dmitry Alexandrovich"
"generic term which denotes virtually any kind of pie, pastry, or cake. Тhus, Karelian pastry (known as ""Karelian pirog"" in Russian), knish or charlotte are considered types of pirog in Eastern Europe. The filling for pirogi may be sweet and contain quark or cottage cheese, fruits like apples, plums or various berries, as well as honey, nuts or poppy seeds. Savoury versions may consist of meat, fish, mushrooms, cabbage, rice, buckwheat groats or potato. In Ukrainian and Russian cuisines, pyrohy (as well as their smaller versions called pirozhki) with a savoury filling are traditionally served as an accompaniment with clear"
"Frost"") and his granddaughter, ""Snegurochka"" (Снегурочка ""The Snowmaiden""). Principal dishes on the Christmas table in old Russia included a variety of pork (roasted pig), stuffed pig's head, roasted meat chunks, jelly (kholodets), and aspic. Christmas dinner also included many other meats: goose with apples, sour cream hare, venison, lamb, whole fish, etc.. The abundance of lumpy fried and baked meats, whole baked chicken, and fish on the festive table was associated with features of the Russian oven, which allowed successful preparation of large portions. Finely sliced meat and pork was cooked in pots with semi-traditional porridge. Pies were indispensable dishes"
"tsoureki. In some families, instead of dough, it is made from a custard base called galatopita (literally milk-pita). Some Greek atheists and republicanists, who appropriate the Christian tradition of Vasilopita, and then try to eradicate its Christian roots by renaming it, call it Chronópita (Χρονόπιτα < χρόνος: ""chrónos ⇨ time"" + πίτα: ""píta ⇨ pie""), which means New Year's Pie. In other areas of the Balkans, the tradition of cake with a hidden coin during winter holidays exists, but is not associated with Saint Basil at all. The practice is documented among Ukrainians (a pirog is cut); Romanians; Serbs (""česnica"","
"Korall Korall () is a Russian processed cheese with a shrimp flavoring. The cheese production began in Soviet times. Today the brand has no single owner, and is produced by several companies. The cheese is characteristically pink and is soft. Spices are often added to the cheese, just as black pepper to accompany the taste of shrimp and black pepper. Korall contains 60% fat and no more than 2% salt, and around 10% protein fish paste. On the cover of the white polystyrene boxes it is sold in is the image of a crayfish and it is packaged in boxes"
"often a lattice-style upper crust is used. This pie is a traditional dessert in the northeastern United States but is little known outside that region in the US. It is part of New England cuisine. Rhubarb pies and desserts are popular in Canada as well, as the rhubarb plant can survive in cold weather climates. To prepare rhubarb, trim off the ends and rinse well. Peel the rhubarb if desired. Cook the prepared rhubarb in a non-aluminum pan. Rhubarb pie Rhubarb pie is a pie with a rhubarb filling. Popular in the UK, where rhubarb has been cultivated since the"
"though caraway seeds were usually used instead of coriander. Borodinsky bread Borodinsky bread () or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Borodinsky bread is traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, leavened by a separately prepared starter culture made like a choux pastry, by diluting the"
"Buttermilk pie Buttermilk pie is a custard-like pie. Originally from the United Kingdom, it is now a traditional pie of the southern United States. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla, lemon zest and nutmeg. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"became popular in Moscow in the 2010s. Pyanse Pyanse () or pigodi (, ""pigodya"" ) is a Russo-Korean steamed pie, bun, or dumpling stuffed with cabbage and meat. It is a popular dish in Russian Far East, as well as in Koryo-saram communities Central Asia. The Russian word ""pigodi"" (, plural) derived from ""pigodya"" (, singular), which is the Russian transcription of the Koryo-mar word ""begoja"" (). ""Pyanse"" is said to have first made in Kholmsk, Russia by Sakhalin Koreans in the early 1980s, as an adaptation of Korean ""wang-mandu"" (""king dumpling""). It has been the most popular street food"
"Pirog Pirog (, pl. ""pirogi"" пироги ; ; ; pl. ""pīrāgi""; ""pyrih"", pl. ""pyrohy"" пироги) is a baked case of dough with a sweet or savoury filling. Pirogi are common in Eastern European cuisines. Pirogi are characterised as ""the most popular and important dish"" and ""truly national goods"" of Russian cuisine, ""ubiquitous in Russian life"". The name is derived from the ancient Proto-Slavic word ""pir"", meaning ""banquet"" or ""festivity"". The Russian plural ""pirogi"" with the stress on the last syllable should not be confused with pierogi (stress on ""o"" in Polish and English) in Polish cuisine, which are similar to"
"Medovik Medovik () is a Russian layer cake and popular in countries of the former Soviet Union. The primary ingredients are honey and condensed milk. It is a dessert which is known for its lengthy preparation time. It consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. According to Russian tradition, the cake was created in the 18th century by a young chef who sought"
"famous for biber, and are artfully adorned with images of the Appenzell bear or the St. Gallen cathedral respectively by engraving or icing. In Russia, a gingerbread maker was first mentioned in Kazan cadastres in 1568. Gingerbread confections are called ""pryaniki"" (sg. ""pryanik""), derived from the old Russian term for 'spices'. Historically three main centers of gingerbread production have developed in the cities of Vyazma, Gorodets, and Tula. Gingerbreads from Tver, Saint Petersburg and Moscow were also well known in the Russian Empire. A classic Russian gingerbread is made with rye flour, honey, sugar, butter, eggs and various spices; it"
"""zakuski"" (hors d'oeuvres). Cabbage, potatoes, and cold tolerant greens are common in Russian and other Eastern European cuisines. Pickling cabbage (sauerkraut), cucumbers, tomatoes and other vegetables in brine is used to preserve vegetables for winter use. Pickled apples and some other fruit also used to be widely popular. These are sources of vitamins during periods when fresh fruit and vegetables are traditionally not available. Pirozhki (singular: pirozhok; diminutive of pirog [pie]) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic"
"Kulich Kulich (, from Greek κόλλιξ - ""kollix"", Georgian პასკა - ""Paska"", ultimately meaning a roll or loaf of bread) is a Russian and Orthodox Easter bread that has its roots in the Byzantine Empire and is a traditional part of countries with Orthodox Christian population. It is eaten in countries like Russia, Belarus, Ukraine, Romania, Georgia, Macedonia, Moldova and Serbia. Kulich is a variant of Ukrainian, Russian and Belarus paska Easter breads.""￼￼"" Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is"
"allowed to cool, but may be eaten either warm from the oven or after being chilled. Buttermilk pie Buttermilk pie is a custard-like pie. Originally from the United Kingdom, it is now a traditional pie of the southern United States. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla, lemon zest and nutmeg. Buttermilk pies are made with a pie crust. The filling is poured into the crust"
"Guriev porridge Guryev porridge (Guriev kasha) is a Russian porridge (kasha) dessert dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. Traditional preparation of the dish involves preparing milk skins and separating the dish's ingredients by layers with the skin between each layer. It is considered a traditional dish of Russian cuisine, but it was invented only at the beginning of the 19th century. The name of Guriev porridge comes from the name of Count Dmitry Alexandrovich Guriev (1751–1825), Minister of Finance and member of the State Council of"
"Blini A blini (sometimes spelled bliny) (Russian: блины pl., diminutive: блинчики, ""blinchiki"") or, sometimes, blin (more accurate as a single form of the noun), is a Russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. Its roots trace back to ancient Slavic rituals. They are also known as blintzes, crepes or palatschinke. Some English dictionaries record usage of the forms ""blin"" as singular and ""blini"" or ""bliny"" as plural, which correspond to the originally Russian forms, but some dictionaries consider this usage so rare in English that they"
"pumpkin, apple, ham and yellow cheese and puff pastry products - puff pastry bites with various fillings – yellow cheese, white cheese, apple and chocolate; a wide variety of exotic fillings such as – pizza, tuna fish, wild berries. The brand Tsaritsa offers traditional “home made” spiral filo pastry pie Tsaritsa with a rich filling of cheese, spinach and cheese, pumpkin; traditional “home-made” filo pastry rolls Tsaritsa with a rich filling of cheese, spinach and cheese; spiral small pies of traditional Bulgarian paper-thin sheets of filo pastry Tsaritsa with a rich filling of cheese, spinach and cheese. Vitta Foods participated"
"Sugar pie Sugar pie is a typical dessert of the western European countries of Northern France and Belgium; the Canadian province of Quebec, where it is called ""tarte au sucre""; and Midwestern United States states such as Indiana, where it is known as sugar cream pie (other names are Hoosier sugar cream pie, Indiana cream pie, Indiana farm pie, and finger pie). Sugar pie is a single-crust pie with a filling made from flour, butter, salt, vanilla, cream, and brown sugar or maple syrup (sometimes both). When baked, these ingredients combine into a homogeneous mixture similar to caramel. If maple"
"Pyanse Pyanse () or pigodi (, ""pigodya"" ) is a Russo-Korean steamed pie, bun, or dumpling stuffed with cabbage and meat. It is a popular dish in Russian Far East, as well as in Koryo-saram communities Central Asia. The Russian word ""pigodi"" (, plural) derived from ""pigodya"" (, singular), which is the Russian transcription of the Koryo-mar word ""begoja"" (). ""Pyanse"" is said to have first made in Kholmsk, Russia by Sakhalin Koreans in the early 1980s, as an adaptation of Korean ""wang-mandu"" (""king dumpling""). It has been the most popular street food in Vladivostok since the early 1990s, and"
"Rhubarb pie Rhubarb pie is a pie with a rhubarb filling. Popular in the UK, where rhubarb has been cultivated since the 1600s, its introduction to Europe from China is attributed to Marco Polo. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. A strawberry rhubarb pie, is a type of tart and sweet pie made with a strawberry and rhubarb filling. Sometimes tapioca is also used. The pie is usually prepared with a bottom pie crust and a variety of styles of upper crust. In the United States,"
"Borodinsky bread Borodinsky bread () or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Borodinsky bread is traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95-96 °C) water, and adding"
"at the top, such that the filling is visible in the middle. The shape is thus somewhat similar to Russian vatrushka. However, dough neatly kneaded around the hole gives the classical peremech its distinctive shape. Peremech is traditionally served with broth, qatiq (yogurt) or ayran. Nowadays, the meat-filled version is popular throughout Russia and other post-Soviet countries where it is usually referred to as belyash (, pl. беляши, ""belyashi""). This word appeared in Russian in the second half of the 20th century and possibly derives from another Tatar word, ""bəleş"", which denotes a baked full-size pie with meat and potato"
"as Hungary and the Czech Republic. Examples of similar breads from other cultures include ""badnji kruh"" in Croatian cuisine, ""folar de páscoa"" in Portuguese cuisine, ""brioche"" in French cuisine, ""kulich"" in Russian cuisine, ""panettone"" in Italian cuisine, and ""challah"" in Jewish cuisine. ""Cozonac"" is a sweet bread, into which milk, yeast, eggs, sugar, butter, and other ingredients are mixed together and allowed to rise before baking. In Bulgaria, the ""kozunak"" is prepared by adding lemon zest to the dough mixture, just as the Romanian version. The Italian ""Panettone"" is very similar to the basic ""cozonac"", the most visible difference being"
"Russian tea cake Russian tea cake is a kind of pastry, often eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, butterballs, and occasionally snowball cookies for their powdery white spherical appearance when appearing around the winter holidays. Russian tea cakes have a relatively simple recipe, generally consisting entirely of flour, water, butter, and ground nuts, the nut variety depending upon the cookie type. After baking, they are rolled in powdered sugar while still"
"and cow's milk cheese. Homemade cheese can be feta or sirene. The pie is usually made as ""gužvara"" (crumpled pie), so the phyllo dough in the middle is crumpled and filled. Besides cheese, the fill contains eggs, milk, kaymak, lard, salt and water. Also, stuffing may include spinach, meat, nettle, potato and onion. In order to speed up preparation, phyllo dough from a store can be used and sunflower oil or olive oil can be used instead of lard. Many varieties of Gibanica and related dishes can be found throughout the Balkans; different gibanica are known as part of the"
"most important ingredient in a Kourabiede, and provide the cookie’s signature almond flavor. Other ingredients include large amount of butter, as well as flour, sugar, salt, and vanilla extract, among others. There are variations of ""Kourabiedes"" that are made with the Greek spirit, Metaxa, for flavoring, though this is not as common as vanilla. Vanilla extract is most popular, although in Greece, mastika or rose water are also popular. In some regions of Greece, the Christmas ""kourabiedes"" are adorned with a single whole spice clove embedded in each biscuit. ""Kourabiedes"" are shaped either into circles, crescents or balls, then baked"