How to pronounce Kulebyaka

Kulebyaka is written кулебяка where it comes from. In the International Phonetic Alphabet it is /kʊlʲɪˈbʲakə/. In plain English letters that is koo-lee-BYAH-ka, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Kulebyaka?

Kulebyaka is a main dish of Russia. Where it comes from: Central Russia. People usually eat it on festive days. Its main ingredients are fish, wheat & flour and rice. It tastes savory and rich.

Where Kulebyaka comes from

Kulebyaka is one of 27 signature dishes of Russia on this map.

• Shchi щи · Soup & stew · Central Russia

  Shchi is the classic Russian cabbage soup, a hearty first course built on chopped white cabbage, fresh or fermented.

• Pelmeni пельмени · Main dish · Urals and Siberia

  Pelmeni are small dumplings of thin dough filled with raw minced meat, often a mix of beef, pork and lamb with onion, boiled and served with sour cream, butter or vinegar.

• Blini блины · Bread & pastry · Russia

  Blini are thin pancakes, traditionally made from yeasted buckwheat or wheat batter.

• Beef Stroganoff бефстроганов · Main dish · Saint Petersburg

  Beef Stroganoff is thin strips of beef sautéed and served in a sauce of mustard and smetana, sour cream.

• Pozharsky cutlet пожарская котлета · Main dish · Torzhok (Tver Oblast)

  The Pozharsky cutlet is a breaded patty of minced chicken, or sometimes veal, made especially juicy by working butter into the meat; in Russia it is coated in crumbs of white bread and fried until crisp.

• Tula pryanik тульский пряник · Dessert · Tula (Central Russia)

  The Tula pryanik is the best-known Russian imprinted gingerbread, made in the city of Tula south of Moscow.

Food of Russia

Dishes like Kulebyaka in other countries

Same type of dish and similar main ingredients as Kulebyaka:

• Quenelle lyonnaise quenelle de brochet · Main dish · Lyon, France

  The quenelle is a soft, light dumpling shaped like a small log or egg and poached in simmering water, known in French cooking since at least 1750.

• Sol over Gudhjem · Main dish · Bornholm, Denmark

  Sol over Gudhjem, 'sun over Gudhjem', is an open sandwich of rye bread topped with smoked herring, chives or onion, sometimes radishes, and a raw egg yolk in the middle as the sun.

• Fish and chips · Main dish · London and Lancashire, United Kingdom

  Fish and chips comes from two traditions that met in the 19th century: fried fish brought to London by Jewish immigrants from Portugal and Spain, and fried potatoes sold in the industrial north.

• Cùscusu trapanese cùscusu · Main dish · Trapani, Italy

  Cùscusu trapanese is fish couscous from Trapani, on the western tip of Sicily.