Pastries
Pirog
Пиріг
Russia
Large closed oven pie of yeasted dough wrapped around savoury fillings such as cabbage, fish, mushroom or meat; the ancestor of every Slavic pie.
Original eatfuls sticker artwork
What it is
A closer look at Pirog.
Large closed oven pie of yeasted dough wrapped around savoury fillings such as cabbage, fish, mushroom or meat; the ancestor of every Slavic pie.
What to look for
Know it when you find it.
Sold by the slice at bakeries and cafeterias; good pirog dough is soft but sturdy, never bready-thick against a generous filling.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pirog.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Luxembourg
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Antigua and Barbuda
Antiguan Mango Pie
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Antiguan Pineapple Pie
Pineapple Pie
Pie made with the Antigua Black Pineapple; a seasonal dessert when pineapples are in season; the sweetness of the black pineapple makes an exceptional pie; found at home kitchens and bakeries; the pineapple pie of Antigua; a tropical twist on apple pie; a celebration of the national fruit.
Saint Martin
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A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.
Epirus, Greece
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Kano, Niger
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Twisted lengths of wheat dough deep-fried and soaked in sugar syrup, made in the north for Sallah.
Panama
Almojábano
A Panamanian corn and cheese fried pastry, crispy and savory, a breakfast and street classic