The chef explained the rarity of kulebyaki on restaurant menus.
Making such a pie is "very labor intensive".
Chef, culinary historian, candidate of historical sciences Anton Prokofiev announced this on the radio station "Moscow Speaks".
Kulebyaka is a labor-intensive dish to prepare. Unlike a regular pie with filling, there are several layers that need to be layered with a pancake. Now this dish is made in few restaurants due to the fact that it is labor intensive. Thin pancakes with layers of filling between layers, and there should be at least three or four of them. There were more.