Piróg
A fish pirog
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| Alternative names | Pyrih, pyrog |
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| Place of origin | Russia, Ukraine, Belarus |
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Pirog (Russian: пиро́г; IPA: [pʲɪˈrok], pl. pirogi пироги [pʲirɐˈɡʲi]; Belarusian: піро́г; Northern Sami: pirog; Latvian: pīrāgs pl. pīrāgi; Ukrainian: пиріг pyrih, pl. pyrohy пироги) is a baked case of dough with a sweet or savoury filling. Pirogi are common in Eastern European cuisines. Pirogi are characterised as "the most popular and important dish" and "truly national goods" of Russian cuisine, "ubiquitous in Russian life".
The name is derived from the ancient Proto-Slavic word pir, meaning "banquet" or "festivity". The Russian plural pirogi with the stress on the last syllable should not be confused with pierogi (stress on "o" in Polish and English) in Polish cuisine, which are similar to the Russian pelmeni or Ukrainian varenyky.
Pirogi come in different shapes and forms: they are often oblong with tapering ends, but can also be circular or rectangular. They can be closed or open-faced with no crust on top.
Pirogi are usually made from yeast-raised dough which distinguishes them from pies and pasties common in other cuisines. 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.
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