noun plural see piroshki

New Collegiate Dictionary. 2001.

Look at other dictionaries:

  • Pirozhki — made with meat, mushroom, rice and onion stuffing. Origin Alternative name(s) Piroshki Pyrizhky Place of origin Russia …   Wikipedia

  • pirozhki — pi·rozh·ki also pi·rosh·ki (pĭ rôshʹkē, rŏshʹ ) pl.n. Small Russian pastries filled with finely chopped meat or vegetables, baked or fried.   [Russian, pl. of pirozhok diminutive of pirog, dumpling. See pierogi.] * * * …   Universalium

  • pirozhki — noun Small Russian pastries filled with finely chopped meat, vegetables or fruit baked or fried. See Also: pirogi …   Wiktionary

  • pirozhki —    See piroshki …   Dictionary of foreign words and phrases

  • pirozhki — noun small fruit or meat turnover baked or fried • Syn: ↑pirogi, ↑piroshki • Regions: ↑Soviet Union, ↑Russia, ↑Union of Soviet Socialist Republics, ↑USSR • Hypernyms: ↑ …   Useful english dictionary

  • piroshki —    , pirozhki    (pih ROHSH kee, pih rosh KEE) [Russian] In Russian cooking, small, baked turnovers or pastries, filled with a seasoned mixture of meat and/or vegetables …   Dictionary of foreign words and phrases

  • Russian cuisine — Plates of vareniki, a type of dumpling, with smetana (sour cream) and onion. Russian cuisine (Russian: Русская кухня, tr. Russkaya kuhnya) is diverse, as …   Wikipedia

  • Pierogi — Saltar a navegación, búsqueda Un plato de Pierogi Ruskie …   Wikipedia Español

  • piroshki — or pirozhki noun plural Etymology: Russian pirozhki, plural of pirozhok, diminutive of pirog pastry Date: 1912 small pastries with meat, cheese, or vegetable filling …   New Collegiate Dictionary

  • Knish — A knish (IPA2|knɪʃ i.e. the k is pronounced) is an Eastern European and Yiddish snack food made popular in North America by Jewish immigrants. A knish consists of a filling covered with dough that is either baked or fried. Knishes can be… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.