Pirog

 Nota: Não confundir com Pierogi.

Pirog (em russo: пиро́г [pʲɪrɐˈɡʲi]; em bielorrusso: піро́г; em lapão setentrional: pirog em letão: pīrāgs; em lituano: pyragas; em finlandês: piirakka; em sueco: pirog) é uma massa assada com recheio doce ou salgado.[1] O prato é comum na culinária do Leste Europeu. Pirogi (pl.) são caracterizados como "onipresentes na vida russa" e "o prato mais popular e importante"[2] e "produtos verdadeiramente nacionais"[3] da culinária russa.[1]

Forma

Pirogi vêm em diferentes formas e formas: muitas vezes são oblongos com pontas afiladas, mas também podem ser circulares ou retangulares.[1][4] Eles podem ser fechados ou abertos sem crosta no topo.[4]

Referências

  1. ↑ a b c Darra Goldstein. A Taste of Russia: A Cookbook of Russian Hospitality, "Russian pies", p.54. Russian Information Service, 1999, ISBN 978-1880100677
  2. ↑ Леонид Беловинский. Энциклопедический словарь российской жизни и истории: XVIII-начало XX в., стр. 557, Пирог (Leonid Belovinskiy. The encyclopedic dictionary of Russian life and history: from the 18th to the beginning of the 20th centurym p. 557, "Pirog"; in Russian)
  3. ↑ 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)
  4. ↑ a b Stechishin, S. (1989). Traditional Ukrainian Cookery. Trident Press, Canada. ISBN 0-919490-36-0

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