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).


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


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...

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