[ koo-leeb-yahk ]
/ ku libˈyɑk /
noun French-Russian Cooking.
a fish pie usually made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry.
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Origin of coulibiac
1895–1900; <French <Russian kulebyáka an oblong loaf of fish, meat, or vegetables, baked in a pastry shell; of uncertain origin
Words nearby coulibiac
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020