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Pirog
 A fish pirog | |
| Alternative names | Pirogi |
|---|---|
| Region or state | Eastern Europe |
Pirog (Russian: пиро́г, IPA: [pʲɪˈrok] ⓘ; Ukrainian: пиріг pyrih [peˈrʲiɦ] ⓘ, pl. pyrohy пироги; Belarusian: піро́г [pʲiˈrox]; Northern Sami: pirog; Latvian: pīrāgs, pl. pīrāgi; Lithuanian: pyragas, pl. pyragai; Finnish: piirakka [ˈpiːrɑkːɑ]; Swedish: pirog [pɪroːɡ]) is a baked case of dough with either sweet or savory filling.[1][2] The dish is common in Eastern European cuisines.
The name is derived from the ancient Proto-Slavic word pir, meaning "banquet" or "festivity".[3][4][5] 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 Ukrainian varenyky.
- ^ Darra Goldstein. A Taste of Russia: A Cookbook of Russian Hospitality, "Russian pies", p.54. Russian Information Service, 1999, ISBN 978-1880100677
- ^ Вильям Похлебкин. Кулинарный словарь, Пироги. Москва: Центрполиграф, 2007, ISBN 978-5-9524-3170-6 (William Pokhlyobkin. The Culinary Dictionary, "Pirogi". Moscow: Centrpoligraph, 2007; in Russian)
- ^ Вильям Похлебкин. Большая энциклопедия кулинарного искусства, 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)
- ^ Max Vasmer. Russisches etymologisches Wörterbuch. Winter. Heidelberg, 1953–1958 (in German); Пирог (in Russian)
- ^ Etymological dictionary of Ukrainian language (2003), vol 4. (in Ukrainian), Naukova Dumka, Kyiv. ISBN 966-00-0590-3(4)
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