www.byzcath.org Forums General Discussions Town Hall 24th Annual Carpatho-Rusyn Festival

I'm trying to decide what "Byzantine pyrohy" might be (I have seen a few restaurants which claim to serve "Chinese perogies").

Perhaps the cook might shape the individual pyrohy in imitation of a Byzantine dome?

I'm open to suggestions!

Incognitus

If someone says they are "Byzantine", is that the same usage as someone who says they are so "Bohemian"?

Ungcsertezs

I understand it to mean, that they are pirohi "of the true faith". It is a way of avoiding controversy, and it also distinguishes them from orthodox pirohi.

Byzantine pirohi are filled with spinach and feta cheese. No, wait, those are "Hard Greek" pirohi, opposed to the "Greek" (Catholic) pirohi filled with potato and cheese.

Would Byzantine pirohi now be called Turkish pirohi?

Dave

Yummy!!!

Let's also have some Byzantine borshch, varenyky, holubchy, kapoosta and don't forget the shkvarke.

Those Byzantines really know their stuff including the fact that most of their ancestors came from the region of Eastern Europe known as Byzantynshka.

Dave,

Don't get that language confused with "Kitchen Russian", as that is nothing but a bad Caughey accent (aka Liza Doolittle!).

Ungcsertezs (The rain in zem-PLAIN stays mainly in the Hungarian Plain!)

Huh?

I thought they came from Byzantistan. You know, next to Ukrainistan.

That's funny!

You're my kind of guy.

Thanks for the laugh.

No-no-no. You mean Khakhlandia, which is located south-west of Katsapstan.

(I've 'offended' both groups, so nobody can complain about discrimination. :p )

Σώσον, Κύριε, καί διαφύλαξον η�άς από τών Βασιλιάνικων τάξεων!

Is Katsapistan next to Hoholistan (Gogolistan for our "northeastern" brothers) or Celbatistan? :p

Ungcsertezs

STOP THE COOKS! Inspiration has struck!

Byzantine pyrohy: these are made by taking shelled pistachios and wrapping them with marzipan, which is then molded in the shape of the dome of Agia Sophia. Delicious. The authentic tradition remained alive in Aleppo.

Incognitus

OOOOOOOOOOOOH wonderful drool drooooooooooooooooool

I want - gimme gimme gimme gimme gimme gimme gimme gimme gimme gimme

Anhelyna - who adores pistachios

Dear Anhelyna,
Yes they are delicious. Making them is no trick at all: roll out some marzipan to the desired thickness (you must experiment a bit to see how you prefer the thickness). Buy the pistachios already shelled, and make certain that the skins are off the actual nuts. Cut the rolled marzipan into the sizes and shapes that you prefer, put some pistachios in more or less the center (this does require experimenting - and I recommend underestimating the quantity), mold the marzipan around the pistachios, and there you have it! Arrange on a suitable platter or dish and serve (if you're really going posh, you can supply paper trimmings for each piece - or if you're determined to look like the utter Chef of All Chefs, you can make them to size and then put each one in those cute and delicious little chocolate cups that a good chocolatiere will gladly sell you). For that matter, you can jazz up the pistachios if you are so inclined (a drop of liqueur (pronounced lick-her, accent on the second syllable, please), perhaps. Or I suppose you could use chopped macadamias if such is your pleasure.

Actually if you really want to go to a lot of bother the possibilities are endless.

Meanwhile, though, for no bother at all you have a desert or sweet which your friends will envy forever. When they ask how you learned, tell them the Great Pumpkin gave you private lessons!

Incognitus

oh yum !!

I can see some fun ahead

And my husband hates marzipan and Pistachio nuts - I'll have to make a GREAT sacrifice and eat 'em myself

Hehehehehehehehehehehehehehe

Anhelyna

I couldn't allow you to make such a sacrifice. Please send me half the output!

Incognitus