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    Delicious coulibiac with meat and vegetables

    General’s Kicka coulibiac is a traditional product from the central part of the Lublin region. It is a yeast dough stuffed with meat and vegetables. The coulibiac dates back to the 1830s and appeared with the arrival of General Natalia Kicka.

    The recipe was passed down orally from one generation to another

    They used exclusive ingredients to bake the coulibiac so it was made mainly in wealthy homes.

    General’s Kicka coulibiac is a traditionally baked yeast dough in the form of a cylindrical strudel with a brownish, shiny crust. Inside, it is filled with vegetable and meat stuffing. Currently, the stuffing is ground on a grinder, while in the past its vegetable ingredients were chopped into small pieces and pounded until a smooth mass. Chopped pieces of meat were mixed with it.

    As it is really difficult to find the traditionall recipy, check our variation of General’s Kicka coulibiac:


    250g wheat flour
    100g butter
    1/2 tsp salt
    a packet of instant yeast
    1/4 cup sour cream
    2 yolks
    2 eggs

    Stuffing: grounded meat with cooked vegetables (carrot, parsley, and celery). You can add a bit of broth left from cooking meat with vegetables (it will make the stuffing less dry).


    Knead the yeast dough into a pie from the dry ingredients. Then add sour cream and knead again. Leave to rise for 1 hour. After an hour, roll out the dough to form a strudel. Put the prepared stuffing into it. Then, place the coulibiac on baking paper, brush with a beaten egg and bake in 180C to brown.

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