Pirozhki

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Pirozhki
Piroshki.JPG
Baked piroshki stuffed with meat, mushroom, rice and onions
Jeneng liyanéPiroshki, pyrizhky
AjanganAppetizer, main, dessert
Panggonan asalRussia[1][2][3][4][5]
Hawa ajanganWarm or hot
Woworan pokokYeast dough, various fillings
VariasiMultiple
Buku masakan: Pirozhki  Médhia: Pirozhki

Pirozhki [6] (basa Russian: пирожки́ , bentuk jamak pirozhok ; Basa Ukrania: пиріжки , pyrizhky ) iku basa Rusia lan Ukraina [7] [8] [9] [10] yaiku roti panggang utawa ragi roti panggang kanthi macem-macem isi. [11] [12] Pirozhki minangka panganan jalanan lan panganan sing nyenengake ing Rusia lan bagean budaya Rusia ing stereotip. [13]

Referensi[besut | besut sumber]

  1. Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 54. ISBN 9781880100424.
  2. Bonne Rae London (1990). Hi-Tech Jewish Cooking: Recipes for the Microwave, Processor, Blender and Crock Pot. S.P.I. Books; 1st edition. p. 107. ISBN 9780944007822.
  3. Traditional Russian Pies: History and Recipe
  4. Hors d'oeuvres: The latest trends to hit the snack market
  5. Piroshki
  6. Also transliterated as piroshki
  7. Yakovenko, Svitlana (2018-10-14). Ancient Grains: Ukrainian Recipes (ing basa Inggris). Sova Books.
  8. "Pyrizhky (Ukrainian Cabbage Buns) – Claudia's Cookbook" (ing basa Inggris). Dibukak ing 2019-04-01.
  9. Olha7397. "Ukrainian Pyrizhky With Meat Filling Stuffed Buns) Recipe - Genius Kitchen". www.geniuskitchen.com. Dibukak ing 2019-04-01.
  10. "Traditional foods". www.encyclopediaofukraine.com. Dibukak ing 2019-04-01.
  11. "piroshki | Definition of piroshki in English by Oxford Dictionaries". Oxford Dictionaries | English. Dibukak ing 2018-08-31.
  12. Grimes, William, ed. (2004-09-01). Eating Your Words: 2000 Words to Tease Your Taste Buds (ing basa English) (1st ed.). Oxford; New York: Oxford University Press. ISBN 9780195174069.CS1 dandani: Basa ora kaweruhan (link)
  13. Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 54. ISBN 9781880100424.