 Baked piroshki stuffed with meat, mushroom, rice and onions | |
| Alternative names | Piroshki, pirazhki, pyrizhky, piroška, perishki |
|---|---|
| Course | Appetizer, main, dessert |
| Place of origin | Russia[1][2][3][4][5] |
| Associated cuisine | Armenian, Azerbaijani, Belarusian, Estonian, Finnish, Iranian, Kazakh, Kyrgyz, Latvian, Macedonian, Mennonite, Mongolian, Mordovian, Pontic Greek, Russian, Serbian, Tajik, Turkmen, Ukrainian, Uzbek |
| Serving temperature | Warm or hot |
| Main ingredients | Yeast dough, various fillings |
| Variations | Multiple |
Pirozhki[a] (Russian: пирожки́, romanized: pirožkí, IPA: [pʲɪrɐʂˈkʲi]) are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings.[6][7][8] Pirozhki are a popular street food and comfort food in Eastern Europe.[1]
- ^ a b Goldstein, Darra (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 54. ISBN 9781880100424.
- ^ London, Bonne Rae (1990). Hi-Tech Jewish Cooking: Recipes for the Microwave, Processor, Blender and Crock Pot (1st ed.). S.P.I. Books. p. 107. ISBN 9780944007822.
- ^ "Traditional Russian Pies: History and Recipe". Express to Russia.
- ^ Lintott, Amanda (27 November 2002). "Hors d'oeuvres: The latest trends to hit the snack market". Just Food.
- ^ "About Piroshki". ifood.tv.
- ^ "piroshki". Oxford Living Dictionaries. Archived from the original on 1 September 2018. Retrieved 31 August 2018.
- ^ "pirozhok". Oxford English Dictionary (Online ed.). Oxford University Press. March 2022. (Subscription or participating institution membership required.)
- ^ Grimes, William, ed. (1 September 2004). Eating Your Words: 2000 Words to Tease Your Taste Buds (1st ed.). Oxford; New York: Oxford University Press. ISBN 9780195174069.
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