coulibiac
Sign in to savethumb|Uncooked salmon coulibiac A coulibiac ( ) is a type of 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.
In the Vinony graph
Vinony's link graph records 349 inbound references to coulibiac, and connects out to baklava, Angel wings and cruller.
Vinony files it under Culture articles needing translation from Russian Wikipedia, Fish dishes and Russian cuisine.
Vinony links it to 20 Wikipedia language editions.
Key facts
- Food.name
- Coulibiac
- Food.image
- Koulibiak au saumon.jpg
- Food.country
- Russia
- Food.type
- Pirog
- Food.main_ingredient
- Salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions and dill
via Wikipedia infobox
Wikidata facts
- Instance of
- pastry
- Part of
- Russian cuisine
- Country of origin
- Russia
- Material used
- minced meat
- Image
- Russian Coulibiac with Cabbage.jpg
Show 2 more facts
- Commons category
- Coulibiac
- partially coincident with
- rasstegai
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
thumb|Uncooked salmon coulibiac A coulibiac ( ) is a type of 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.
In the early part of the 20th century, French chef Auguste Escoffier brought it to France and included recipes for it in his book The Complete Guide to the Art of Modern Cookery.
Excerpted from Wikipedia’s “coulibiac” article, available under the CC BY-SA 4.0 licence.