Marmalade lamb
Pirogi (oven baked)
- 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.
This is a Polish recipe. 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 Church. Click on culinary calendar for more links between cooking and worldwide history.
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