Limonnik is a refreshing Russian pie that is perfect for the summer heat. It is quite aromatic, and its taste is slightly sour due to the usage of crushed lemons with their peel intact. The pie is made with a shortcrust pastry shell that is filled with a combination of crushed lemons and sugar.
When it cools, limonnik is typically cut into squares and sprinkled with icing sugar. It is recommended to pair this flavorful pie with a cup of coffee on the side.
Coulibiac is a Russian pie characterized by its oblong shape and various fillings such as salmon and buckwheat, cabbage with mushrooms and onions, or ground meat with rice and eggs. The pie is usually made with yeast dough, and the quantity of fillings should always exceed the quantity of pastry.
Coulibiac was invented in the 17th century in Russia, and it became popular in France in the 19th century, when French chefs brought it back home from Russia. It is recommended to pair the pie with a glass of milk or a cup of tea.
MOST ICONIC Coulibiac
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Mkhlovani is a traditional stuffed pie originating from the mountainous regions, including the nearby Ossetia. The dough for the pie is usually made with a combination of flour, sugar, salt, yeast, and oil, while the filling is made with a mixture of greens (such as spinach, dill, or beetroot leaves), butter, salt, walnuts, eggs, and cheese such as Sulguni.
The herbs are chopped and mixed with grated cheese, eggs, and walnuts. The dough is flattened, stuffed with the filling, and the dough is then closed around it in order to create disk-like shapes. The mkhlovani is baked in a pan over medium heat. Once golden brown and crisp, this stuffed pie is often dotted with butter and served hot.
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