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Yavoriv pie
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 | |
| Type | savoury pie |
|---|---|
| Place of origin | Ukraine |
| Region or state | Galicia (Eastern Europe) |
| Serving temperature | hot or cold |
| Main ingredients | yeast dough; potatoes, buckwheat |
Yavoriv pie (Ukrainian: Яворівський пиріг) is a Ukrainian savoury pie, traditional dish in Yavoriv Raion and Galicia in general, included in the National List of Elements of the Intangible Cultural Heritage of Ukraine.[1]
Yavoriv pie was cooked for every day, and was also served on holidays. It was an obligatory part of wedding treats, as well as on Christmas Eve or Easter.
Historian, co-founder of the Galician Cuisine Club Ihor Lilyo suggests that the pie began to be prepared in Galicia 150 years ago, because potatoes appeared in these lands quite late. "A great importance for the spread of potatoes occurred during the Josephine colonization), when the Austrians resettled a large number of German peasants here. It is not necessary that they invented the pie. Perhaps it was then that potatoes began to dominate more. As for buckwheat, Galicia was called the country of buckwheat. Buckwheat and potatoes led to the simplicity, deliciousness, and all-season nature of the pie,” says Ihor Lilyo.[2]
To make the dough, you need flour, yeast, salt, sugar, egg, milk, and water in a 1:1 ratio. The main ingredients for the filling are potatoes and buckwheat flavored with onions and cracklings, or if fasting, just fried onions.
The pie can be of different shapes — round, oval, rectangular, depending on baking dish [3]. It can be completely covered with dough or partially open.[4]
There are over 10 ways to serve the pie. The pie is eaten both warm and cold[4]. The fresh dish was mainly served with a machanka (sauce) made from dried porcini mushrooms, if the pie had already stood, it was eaten with borscht on beet kvass or with liquid mushroom soup, or the pie was fried on both sides in melted butter.[5]
A similar pie is baked in Poland and is called Biłgorajski (Polish: pieróg biłgorajski). It is also based on buckwheat and potatoes, but it is baked without dough, and the filling is filled with cheese, sour cream, and sometimes cracklings and mint.[6]
References
[edit]- ^ "«Традиція приготування яворівського пирога» – Український центр культурних досліджень" (in Ukrainian). Retrieved 2023-01-20.
- ^ Терещук, Галина (2020-07-11). "Яворівська забавка і яворівський пиріг – українське визнання обіцяють, а список ЮНЕСКО – мрія на роки". Радіо Свобода (in Ukrainian). Retrieved 2025-01-24.
- ^ "Нематеріальна культурна спадщина: як приготувати традиційний яворівський пиріг". Суспільне новини. 2022-07-14.
- ^ a b Stefa, Pani (2018-03-18). "Яворівський пиріг". Пані Стефа. Тут живе галицька кухня (in Ukrainian). Retrieved 2025-01-24.
- ^ "Як готувати яворівський пиріг – елемент нематеріальної культурної спадщини України - та зробити його відомим на весь світ?". Львівська ОВА. 2022-10-05.
- ^ Замок, Високий (2022-07-16). "Яворівський пиріг – спадщина України — Високий Замок". wz.lviv.ua (in Ukrainian). Retrieved 2023-01-20.
External links
[edit]- Маріанни Душар (пані Стефи) – дослідниці галицької кухні.
- Яворівський пиріг від Євгена Клопотенка .
- Вікторії Попін Picante Cooking
- Рецепт Яворівського пирога. Archived 2025-01-10 at the Wayback Machine Україна. Їжа та історія] / Брайченко Олена, Гримич Марина, Лильо Ігор, Резніченко Віталій. — Київ: ФОП Брайченко О. Ю., 2021. — 286 с. — ISBN 978-966-97882-1-4. С.175-177.
