- 800 GRAM BONELESS LAMB, in 8 pieces
- 1 LEEK, chopped
- 1 ONION, chopped
- 50 GRAM RAISINS
- 50 GRAM BUTTER
- 6 TBSP MARMALADE
- 2 CLOVES GARLIC, chopped
- 500 GRAM FLOUR
- 1 TSP YEAST
- 1 TSP SALT
- 75 GRAM BUTTER, melted
- 3/4 CUP MILK
- 1 EGG, beaten
- 250 GRAM BACON, cubed
- 3 ONIONS, chopped
Melt the butter and
fry the lamb until brown on all sides. Add 2 cups1 1/2 cup of boiling
water, the garlic and pepper and salt to taste and simmer 30 minutes.
In the meantime, stir fry the leek and the onion for three minutes,
then add the raisins and the marmalade. Spoon this mixture on the lamb
and simmer for 15 minutes more. Serve the lamb with the marmalade sauce.
Put the flour, yeast, salt, milk and butter together
and knead for 10 minutes. Allow the dough to rise one hour. In the meantime,
fry the bacon and onions 10 minutes on low heat. Roll out the dough
and cut circles with a diameter of approximately 10 centimeters. Distribute
the egg-onion mixture over the circles. Fold them and close the edges
with some egg. Allow them to rise 15 minutes and bake them 15 minutes
at 200 degrees Celsius.
"Pir" is the Russian word for "feast" and it is
likely that priogi used to be served for special occasions. In the
beginning, rye flower was used, nowadays that is wheat flour.
4 December is Barborka
(Saint Barbara) or Miner's Day in
Poland. Saint Barbara
is the patron saint of miners and popular in the Eastern Orthodox
Click on culinary calendar for
Links between cooking and worldwide history.