pirog

Borrowed from Russian пиро́г (piróg). Doublet of pierog/pieróg. For the plurals ending in n, see Yiddish פּיראָג (pirog).

pirog (countable and uncountable, plural pirogs or pirogi or pirogen or pirogn)

1. A baked case of dough with a sweet or savoury filling, popular in Eastern Europe.
   • 1933, Nina Nikolaevna Selivanova, Dining & Wining in Old Russia, page 90:

     On such a day it was the custom, some sixty years ago, to bake several immense pirogs of cake dough; one of these pirogs was stuffed with hard-boiled eggs and sometimes also with kasha, while the others had no fillings; it was these latter that were sent to various relatives as a sign of affection.

   • 1978 October 5, “Samovars of tea, Russian rye bread and homemades are lures to festival”, in The Sun, final edition, volume 283, number 122, Baltimore, Md., →ISSN, →OCLC, page D9, column 1:

     At the festival one can take chai sweetened with raspberry preserves or honey as they did in the old days and with the chai selected from an assortment of tantalizing delicacies including rum and honey babas, vareneky,^{[sic – meaning vareniki]} poppyseed roll, piroshki, blini, apple pirog, hvorost (sometimes called khrustiki), tea cakes, cheese tortes and more, all made by the women and men of the parish.

   • 2011, Hilda Leyel, The Perfect Picnic:

     Pirogs are eaten in Russia with soup and can be filled with meat, ham, fish or cheese, but they are usually stuffed with herbs and are not unlike the herby pastes that were so much in vogue in England in the eighteenth century.

• Pirogs (pirogi) are not to be confused with pierogi; see the usage notes in that entry.

• IPA^(key): /pɪroːɡ/

pirog c

1. a pirog, a pirozhki

• pirog in Svensk ordbok (SO)
• pirog in Svenska Akademiens ordlista (SAOL)
• pirog in Svenska Akademiens ordbok (SAOB)

• pigor

Borrowed from Russian пиро́г (piróg).

pirog (plural piroglar)

1. pirog, pie