Prepare yeast dough on the basis of the sour starter following the instructions to the basic recipe (see the recipe).

Cook meat until done, cool and mince. Chop onion and fry in margarine. Mix meat with cooked crumbly rice, onion, chopped parsley, salt and pepper. Roll the dough out into oval bases, scatter over the filling and tweak the edges. Decorate the kulebyaka with dough figures and let sit for 15-20 minutes. Then brush with egg, dock by a folk and bake in oven over 410-430°F.