Pirog

{{short description|Pastry of Eastern European origin}} {{distinguish|Pierogi}} {{Other uses}} {{Infobox food | name = Pirog | image = Fish pie.JPG | image_size = 265px | caption = A fish pirog | alternate_name = Pirogi | region = Eastern Europe, Northern Europe }}

'''Pirog''' ({{lang-rus|пирог|p=pʲɪˈrok|a=Ru-пирог.ogg|links=yes}}; {{langx|uk|пиріг|pyrih}}, {{IPA|uk|pɪˈriɦ|IPA|Uk-пиріг.ogg}}, {{pl.}} {{langx|uk|пироги|pyrohy|label=none}}; {{langx|be|пірог}} {{IPA|be|pʲiˈrɔx|}}; {{langx|se|pirog}}; {{langx|lv|pīrāgs}}, {{pl.}} {{lang|lv|pīrāgi}}; {{langx|lt|pyragas}}, {{pl.}} {{lang|lt|pyragai}}; {{langx|fi|piirakka}} {{IPA|fi|ˈpiːrɑkːɑ|}}; {{langx|et|pirukas}} {{IPA|ee|ˈpiːrukːɑs|}}; {{langx|sv|pirog}} {{IPA|sv|pɪˈroːɡ|}}; {{langx|krl|piirai}} {{IPA|krl|ˈpiːrɑi̯|}}) is a baked case of dough with either sweet or savory filling.<ref name="Goldstein">Darra Goldstein. ''A Taste of Russia: A Cookbook of Russian Hospitality'', "Russian pies", p.54. Russian Information Service, 1999, {{ISBN|978-1880100677}}</ref><ref name="Pokhlyobkin1">Вильям Похлебкин. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1747/Пироги Пироги]. Москва: Центрполиграф, 2007, {{ISBN|978-5-9524-3170-6}} (William Pokhlyobkin. ''The Culinary Dictionary'', "Pirogi". Moscow: Centrpoligraph, 2007; in Russian)</ref> The dish is common in Finnish and Eastern European cuisines.

The name is derived from the ancient Proto-Slavic word ''pir'', meaning "banquet" or "festivity".<ref name="Pokhlyobkin2">Вильям Похлебкин. ''Большая энциклопедия кулинарного искусства'', [http://dic.academic.ru/dic.nsf/enc_pohlebkin/300/Пироги Пироги русские]. Москва: Центрполиграф, 2010, {{ISBN|978-5-9524-4620-5}} (William Pokhlyobkin. ''The Great Encyclopedia of Culinary Art'', "Russian pirogi". Moscow: Centrpoligraph, 2010; in Russian)</ref><ref name="Vasmer1">Max Vasmer. ''Russisches etymologisches Wörterbuch. Winter''. Heidelberg, 1953–1958 (in German); [http://vasmer.narod.ru/p507.htm Пирог] (in Russian)</ref><ref>''Etymological dictionary of Ukrainian language'' (2003), vol 4. (in Ukrainian), Naukova Dumka, Kyiv. {{ISBN|966-00-0590-3}}(4)</ref> The Russian plural, ''pirogi'' (with the stress on the last syllable), should not be confused with pierogi (stress on "ro" in Polish and English) in Polish cuisine, which are dumplings similar to Russian pelmeni or varenyky.

==Shape== Pirogi come in different shapes and forms: they are often oblong with tapering ends, but can also be circular or rectangular.<ref name="Goldstein" /><ref name="Stechishin">Stechishin, S. (1989). ''Traditional Ukrainian Cookery''. Trident Press, Canada. {{ISBN|0-919490-36-0}}</ref> They can be closed or open-faced with no crust on top.<ref name="Stechishin"/>

==Dough== Pirogi are usually made from yeast-raised dough,<ref name="Pokhlyobkin2" /><ref name="Stechishin"/> which distinguishes them from pies and pastries common in other cuisines.<ref name="Pokhlyobkin2" /> In former times, the dough for Russian pirogi was made predominantly of rye flour. Later it was mixed with wheat flour. Nowadays, mainly wheat flour is used.<ref name="Pokhlyobkin2" />

There are also variants made from shortcrust, flaky or puff pastry. In East-Slavic languages, ''pirog'' is a generic term which denotes virtually any kind of pie, pastry, or cake. Thus, Karelian pastry (known as ''karelskiye pirozhki'' in Russian), Jewish knish or charlotte cake are considered types of pirog in Eastern Europe.

==Filling== The filling for pirogi may be sweet and contain tvorog or cottage cheese, fruits like apples, plums or various berries, as well as jam, honey, nuts or poppy seeds. Savory versions may consist of meat, fish, poultry, variety meats, eggs, mushrooms, cabbage, scallions, rice, buckwheat groats, potato or a mixture of those. In Ukrainian and Russian cuisines, pirogi (as well as their smaller versions called pirozhki) with a savory filling may be served as an accompaniment with clear borscht, broth, or consommé, or enjoyed on their own.<ref name="Stechishin" />

==Types== Certain types of pirog are known by different names: * Coulibiac, a middle-size Russian pirog of oblong shape with a complex filling;<ref name="BooksPublishing2007">{{cite book|author1=Madison Books|author2=Andrews McMeel Publishing|title=1,001 Foods to Die For|url=https://books.google.com/books?id=ptZgNoobsyUC&pg=PA280|access-date=8 February 2011|date=1 November 2007|publisher=Andrews McMeel Publishing|isbn=978-0-7407-7043-2|pages=280}}</ref> * Kurnik ("chicken pirog"), also known as ''wedding pirog'' or ''tsar pirog'', a dome-shaped savory Russian pirog, usually filled with chicken, eggs, onions, kasha or rice, and other optional components;<ref name="Pokhlyobkin3">Вильям Похлебкин. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1190/курник Курник]. Москва: Центрполиграф, 2007, {{ISBN|978-5-9524-3170-6}} (William Pokhlyobkin. ''The Culinary Dictionary'', "Kurnik". Moscow: Centrpoligraph, 2007)</ref><ref name="Zdanovich1">Леонид Зданович. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1190/курник Курник]. Москва: Вече, 2001, {{ISBN|5-7838-0923-3}} (Leonid Zdanovich. ''Culinary dictionary'', "Kurnik". Moscow: Veche, 2001; in Russian)</ref> * Poppy seed roll and nut roll, popular throughout Central and Eastern Europe, are considered types of pirog in Eastern Europe; * Pirozhki (Russian diminutive, literally "small pirogi") or ''pyrizhky'' (Ukrainian), individual-sized buns that can be eaten with one hand;<ref name="Goldstein" /> * Rasstegai ("unbuttoned pirog"), a type of Russian pirog with a hole in the top;<ref name="Zdanovich2">Леонид Зданович. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1862/расстегай Расстегай]. Москва: Вече, 2001, {{ISBN|5-7838-0923-3}} (Leonid Zdanovich. ''Culinary dictionary'', "Rasstegai". Moscow: Veche, 2001; in Russian)</ref> * Shanga, a small or medium-size open-faced circular savory pirog endemic to and widespread in Ural and Siberia;<ref name="Vasmer2">Max Vasmer. ''Russisches etymologisches Wörterbuch. Winter''. Heidelberg, 1953–1958 (in German); [http://vasmer.narod.ru/p847.htm Шаньга] (in Russian)</ref> "Shanga is a bakery product made of unleavened or yeast, wheat, rye or rye-wheat dough. The dish is of Finno-Ugric origin, spread from Karelia to the Ob, including the Russian North. It is part of the national cuisines: Komi cuisine, Mari cuisine, North Russian cuisine, Udmurt cuisine." * Vatrushka, a small sweet pirog, popular in all Eastern Slavic cuisines, formed as a ring of dough with quark in the middle.<ref>{{cite book | title = Home Cooking From Russia: A Collection of Traditional, Yet Contemporary Recipes |publisher = Authorhouse |url = https://books.google.com/books?id=OLAHrc0gfIIC&q=Vatrushka&pg=PA94 | date = 2011 | page = 94 | isbn = 9781467041362 | author= Ekaterina and Lludmila Bylinka }}</ref><ref name="Zdanovich3">Леонид Зданович. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/391/ватрушка Ватрушка]. Москва: Вече, 2001, {{ISBN|5-7838-0923-3}} (Leonid Zdanovich. ''Culinary dictionary'', "Vatrushka". Moscow: Veche, 2001; in Russian)</ref>

Similar West Slavic pastries, such as Czech and Slovak Kolach, and Polish Kołacz, usually have sweet fillings.

==See also== * Burek * Bierock or runza * Cornish Pasty * List of Russian dishes * Khachapuri * Comfort food * Pie * Pastry

==References== {{reflist}}

Category:Belarusian cuisine Category:Belarusian desserts Category:Russian pastries Category:Swedish pastries Category:Ukrainian cuisine Category:Savoury pies Category:Sweet pies Category:National dishes