Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Greece
  New Posts New Posts RSS Feed - Greek Pierogi's?
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Greek Pierogi's?

 Post Reply Post Reply
Author
Message
2Trish View Drop Down
Scullery Servant
Scullery Servant


Joined: 23 January 2014
Status: Offline
Points: 3
Post Options Post Options   Thanks (0) Thanks(0)   Quote 2Trish Quote  Post ReplyReply Direct Link To This Post Topic: Greek Pierogi's?
    Posted: 23 January 2014 at 15:22
Hi,
I am new here and would appreciate any information any of you might be able to pass on.  Years ago a friend of mine whose parents were from Greece, use to make what he called were Greek pierogies.  I remember that they were not like pierogies I was use to.  These were not filled with anything.  They had salad onion tops, some sort of ricotta or farmer's cheese, eggs, flour and I'm not sure what else incorporated into them.  He would then roll out a thick dough of it, cut them in diamond shapes, boil them and finally fry them.  They were awesome.  I've have tried looking up everything on the net with no success.  I'm not sure if it is something he created or if they were from an actual recipes.

If this sounds familiar to, could you head me in the right directions?

Thanks,
2Trish
        
Back to Top
Sponsored Links


Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 16:55
Sounds like a dumpling.
Back to Top
2Trish View Drop Down
Scullery Servant
Scullery Servant


Joined: 23 January 2014
Status: Offline
Points: 3
Post Options Post Options   Thanks (0) Thanks(0)   Quote 2Trish Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 17:08
Thank you, I'll start looking.  They were about the same size and thickness as a regular pierogi, only diamond shaped.   
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3444
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 January 2014 at 04:04
Hmmmm..right off the cuff, the only Greek dish that is diamond shaped that springs to mind is baklava, but that is certainly not what you're describing.

I'll keep my eyes open and let you know if I find anything.
Go ahead...play with your food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 June 2014 at 19:36
Any news on these? I am willing to bet they exist, just under a different name than pierogi.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2014 at 05:49

Perogie,  is much more Bulgarian or Macedonian or Albanese than, southern Greek, or Aegean classically. 

If you Google, " Greek Perogies " you shall find photographs of what resembles a " small empanada " with of a variety of fillings, and the most common filling is Spinach and Feta cheese. 








Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4830
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2014 at 08:25
I suspect this was a family dish unique to that family, 2Trish. I've checked all my Greek sources, and can find nothing like you describe.

Perogies are, of course, central European. In the U.S. they're mostly identified as Polish. If you do a google search under Greek Perogies you will, as Margi notes, find several listings. But they're not really Greek. All of them are traditional perogies using Greek-type ingredients or flavors. Indeed, the one listed with a spinach and feta filling actually comes from a Polish cookbook.

I'll keep looking. But, frankly, my confidence level isn't particularly high. Sorry.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4830
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2014 at 08:32
BTW, there is a Greek dish that superficially resembles empanatas. Rather that using a rolled dough, however, the fillings are wrapped in phyllo pastry, usually in a triangular shape. As with empanatas, they are either baked or fried.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2014 at 10:59


I have found a Turkish deritive called Manti or Mantu, in plural, and these are pockets of dough filled with either meat filling ( ground lamb ), and are eaten during Ramadan, or fruit fillings and some have Yogurt fillings from goat milk yogurt.

TURKISH MANTU FILLED WITH LAMB AND SERVED IN SIMILAR STYLE TO RAVIOLI

http://i1265photobucket.com



They had come from the Persian Empire VI Persian Gulf Region ... They can be similar to a Ravioli, filled with meat or a Samosa type fried concoction, varying in fillings and shapes, from Saudi Arabia, Afghanistan or other countries in the far Eastern Mediterranean. Furthermore, they can be like a dumpling which is boiled or fried.

***** Brook, you are correct, the Word perogie is plural in Polish for Perog.

As mentioned earlier above, Northern Greece, ( see map ), is bordered by several Eastern European countries, Bulgaria, Macedonia, Albania etcetra.

*** Ubek Dumplings

http://i1265photobucket.com




Ubek & Armenian Mantu in Steamer


Http://i1265photobucket.com






The perog is also Russian and Ukranian, however, not Greek via authenticity.

The Greeks have several wraps, which are filled with a variety of ingreidents as well as Phyllo pastries filled with a variety of ingredients.

THE GREEK STUFFED TREASURES:

1 / Keftedes: a beef or pork, mint, onion and olive with orange zest filled oval meatball

2 / Dolmades: a grape leaf filled with onion, shrimp, lemon dill rice and fresh herbs

3 / Lahanoldomades: stuffed cabbage filled with rice and ground meat with cumin and fresh herbs

4 / Spanakorizo : These are cubic chunks made of flour, bread crumbs and eggs filled with leek, San Mihali cheese, and dill with fresh spinach and rice and are well known in Syros, one of the lesser known islands in The Aegean

5 / Spanakopia: Phyllo dough stuffed with spinach and feta cheese

6 / Baklava: Phyllo dough filled with pistachios, cloves, cinammon, lemon juice and coarse bread crumbs plus a sugar syrup, walnuts and almonds.

7 / Galaktoboureko: a Dough combined of both semolina and phyllo dough combined is prepared with an egg milk sugar mixture, filled with lemon spoon sweets, vanilla, and zest. They are shaped into ovals.

8 / Then, there is a Loukoumades, an all purpose flour lychee size oval, prepared with honey, Greek Liquor called Ouzo, and sugar and fried and sprinkled with cinammon.

9 / Karydopita: This is a triangular cake, prepared with flour and bread crumbs and filled with cloves, lemon, sugar and honey, and orange zest

To cut to the chase, I would research: Turkish Classics and Persian 6th Century Classics and see, if there is a location on this Perog, which has traversed from Persia, to Turkey, and then to the Eastern European nations where Pergoie are most common.

Good Luck.





Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 June 2014 at 18:12
Tas and Ron,

I am sure the both of you remember, there is a Greek Dictionary with colored photographs that I had done 2 years ago. Can we pull up the Link to see what is there ? I had also done one on South America, Italia and Iberia too, and Mexico I believe.

Thank you.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 446
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2016 at 17:36
Tiganopsomo
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.