Piroski (Gr: Πιροσκί) is a type of pita or pastry that was often consumed in different parts of Pontus. The following recipe is for Piroski made in the Oinoi (Tr: Ünye) region. Other regions where it was made, with variations in ingredients, included Kars and Tsalka (Georgia).

Ingredients

- 2 cups flour
- 5 eggs
- 1 cup cow's butter
- 400g beef mince   
- 1 onion finely sliced
- salt
- black pepper
- water

Method

Melt 2 spoonfuls of the butter. As soon as it melts, add the onion. When the onion begins to emmit a scent, add the mince. Add a proportional amount of salt and some pepper. As soon as the mince has cooked, remove the pan from the heat and put aside. Add the flour to a bowl and add some salt and enough water for a lightly textured dough. Mix it well and take a small amount of the dough with a spoon. Add some butter to a frying pan and fry the dough piece on both sides. Continue doing this until  you have about 10-12 pieces. As soon as they're all cooked, add some of the cooked mince to each piece and wrap it into a roll. In a large bowl, beat the eggs and dip each piece into the egg. Fry each piece on both sides in a pan containing melted butter and serve immediately.

The above recipe and many other Pontic recipes can be found in the following cook book...

ΠΟΝΤΙΩΝ ΕΔΕΣΜΑΤΑ

ΘΩΜΑΗ ΚΙΖΙΡΙΔΟΥ

ΑΔΕΛΦΩΝ ΚΥΡΙΑΚΙΔΗ

Click here to purchase it

 

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