{"id":2299,"date":"2023-11-01T16:06:00","date_gmt":"2023-11-01T13:06:00","guid":{"rendered":"https:\/\/cityofgastronomy.thessaloniki.gr\/%cf%80%ce%b9%cf%81%ce%bf%cf%83%ce%ba%ce%af-%ce%bc%ce%b5-%cf%80%ce%b1%cf%84%ce%ac%cf%84%ce%b1\/"},"modified":"2024-01-11T12:13:01","modified_gmt":"2024-01-11T09:13:01","slug":"piroshki-with-potatos","status":"publish","type":"post","link":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/piroshki-with-potatos\/","title":{"rendered":"Piroshki with potatos"},"content":{"rendered":"<p><strong>&#8220;Piroshki is a traditional dish for the Greeks in Pontos, Minor Asia. The emigrants brought the recipe and it become famous from the mothers and grandmothers to the younger generations. You can fill the piroshki instead of potatoes with cheese, leek, mince, sausage.&#8221;<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li class=\"western\"><span style=\"font-size: medium;\">1 kg flour <\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">1 dice fresh yeast<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">2 tablespoons sugar<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">1\/2 small cup vinegar<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">1+1\/2 cup lukewarm water<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">some seed oil extra (for the hands)<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">Plenty of frying oil<\/span><\/li>\n<\/ul>\n<p><strong><span style=\"font-size: medium;\">Filling<\/span><\/strong><\/p>\n<ul>\n<li class=\"western\"><span style=\"font-size: medium;\">6-7 medium size boiled potatoes<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">1\/3 cup olive oil<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">1 big dried onion chopped<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">3-4 spring onions<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">1\/2 bunch parsley<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">some oregano<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\">black pepper freshly grated<\/span><\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<p class=\"western\"><span style=\"font-size: medium;\">Dissolve the yeast with the sugar in the lukewarm water. In a big basin put the flour, the salt and mix. Open a hole in the middle and pour the yeast, the seed oil, the vinegar and mix for a while. Pour the water gradually and knead until it becomes a soft dough. Cover it well and leave it to rest and raise for about one hour. Knead again, cut small pieces and open them with oily hands in small long and narrow buns. <\/span><\/p>\n<p class=\"western\"><span style=\"font-size: medium;\">Put them on a surface spread with flour. Mash the potatoes with a fork. Saute the onions first In hot oil and then the potatoes. Add the parsley, oregano, salt, pepper, mix and leave it to cool down. Divide the filling in the buns, close them and press their ends to close well. Fry in plenty hot oil Serve warm.<\/span><\/p>\n<p class=\"western\"><span style=\"font-size: medium;\">Pieces 30<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Piroshki is a traditional dish for the Greeks in Pontos, Minor Asia. The emigrants brought the recipe and it become famous from the mothers and grandmothers to the younger generations. You can fill the piroshki instead of potatoes with cheese, leek, mince, sausage.&#8221; Ingredients 1 kg flour 1 dice fresh yeast 2 tablespoons sugar 1\/2<\/p>\n","protected":false},"author":12200,"featured_media":1861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":{"0":"post-2299","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-stories-guide-en"},"_links":{"self":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/users\/12200"}],"replies":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/comments?post=2299"}],"version-history":[{"count":2,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2299\/revisions"}],"predecessor-version":[{"id":2301,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2299\/revisions\/2301"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media\/1861"}],"wp:attachment":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media?parent=2299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/categories?post=2299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/tags?post=2299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}