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September 16, 2007
If the word “Latvian” is associated with one certain scent, then first prize would go to the humble pīrāgs. One of the unique Latvian symbols that foreigners discover about Latvians worldwide is the often mispronounced, but never forgotten, little bacon and onion delicacy that smells absolutely divine while baking and tastes like heaven when just out of the oven.
This crescent-shaped mini-pie looks like an Italian calzone and has similar ingredients, but the taste is quite different. The Russians and other Eastern Europeans have similar dumpling or bun variations called perogi, piroghi, pierogi or piroshki. Other variations are boiled dumplings called pelmeņi, originating in Siberia, and varenyky, the Ukrainian version of the same thing. Many of these versions are boiled or boiled and fried, whereas the Latvian pīrāgi are baked using bread dough, hence the resemblance to calzone. The Latvians have also elaborated on the theme and created other savoury fillings as variations on the original: kartupeļu pīrāgi (potato buns), sēņu pīrāgi (mushroom buns), kāpostu pīrāgi (cabbage buns) and the list goes on. Those with a sweet tooth are not left wanting: apple pīrāgi, rhubarb pīrāgi, cottage cheese pīrāgi… the possibilities are endless!
If there’s one way to get someone to remember your nationality, it’s through their stomach, so why not discover the secrets of the ancient Letts in the fine art of the baking of pīrāgi or speķa rauši, as they are also called in Latvia.
For an insight into the myriad recipes that are out there, the recipe portal receptes.lv is the first port of call. It’s important to note these are recipes that have been sent in by people who live in Latvia, so their recipes will mention local brands of flour, margarine and other ingredients. Latvians living elsewhere may need to adapt the recipes after trial-and-error to reveal the best local brands in their part of the world.
For a pictorial how-to, revealing the basics with easy-to-follow steps, have a look at Cāļa virtuve, part of the family oriented Cālis portal. Another step-by-step guide is found on Handy Home Projects, a blog by a family in Canberra, Australia, that is “trying new things, living naturally and frugally, having fun.” Be sure to review part 1 and part 2.
Elvis Stumbergs, who immigrated to the United States in 1990, describes pīrāgi and associated folklore. Although th site is not as specific in terms of quantities for ingrediants, the author makes one very important point: the joint effort of baking for a specific event stimulates community solidarity. This can be cross-generational (passing the tradition down to the next generation) or simply strengthen individuals’ ties with their heritage.
For a more personal take on the subject have a look at Silvija and Pēters Vecrumba’s Latvians.com, which draws the following conclusion: “Pīrāgi are the Latvian woman’s secret weapon. None can withstand their delightful onslaught!”
Don’t forget Latvians Online has its own Latvian Culture and Cooking Forum, where many of the topics are related to recipes that have been handed down from generation to generation.
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Comments about this article
Colvin MacPherson
There is nothing better then a freshly baked pirags. As the older Latvians are leaving us, the younger amongst us have to take on the challenge. Linda and I spend many a Saturday afternoon making the piragi, which are devoured in less time then it takes to make them. All my Aussie friends have always loved piragi as they are great with a nice cold beer!
12 Oct 2007 (Australia)
Ingvar
Yes the young ones have to take the challenge and make traditional Latvian foods, who will take over the older Latvians once they go, Latvan house (Melbourne) would never be the same no more...
13 Oct 2007 (Australia)
Veronika
I use to take time in those tired Friday nights, to prepare some home meals together with my son (5 y.o.). Nothing catches better his attention than working some dough, so home-made bread, cookies,pizzas and piragi are his favourites. When it comes to piragi, he enjoys best the final part: a colour point on each variety (usually bacon, meat, spinach).Even if some purist may rise an eyebrow, adding the colour point has been key to success at home. Standing on a chair (usually barefoot)my son waits , toothpick in hand,ready to paint a red spot on meat ones, green on spinach, blue on bacon. Kitchen has always been key to the transmision of traditions, because it involves both your expertise and proven ancient recipes. It's an opportunity to build family rituals, so necessary in those uncertain days. And, yes, it's a way to connect ourselves with our ancestors. There is something mysterious and heart-warming about replicating the recipes of our childhood, of our people's history. So, next Friday, after a pause, there will be the usual turmoil in my kitchen, flour will be everywhere, and maybe we'll get stained with either egg, food-dye or tomato sauce. To me, it sounds like heaven.
16 Oct 2007 (Uruguay)
Vicki Gross
I just discovered this website and am so exited to find the traditional piragi included. My father was Latvian and I have always had an interest in our culture. I have been making piragi for holidays based on the recipe and method taught to me by my grandmother many years ago when I was a child. Sadly she, grandpa and my father have all passed on. I'm hoping to find some relatives through this website. In the meantime happy eating!
17 Nov 2007 (United States)
Ilga
I'am looking for a dough recipe to follow for making pirags. Can't seem to find anyone with an exact measurements for the dough. Does one exist ?
26 Jan 2008 (United States)
Marita Ekis
I too, have just found this website after hunting down the recipe for Pirags (or as I used to call them when small, pee-rugs)! My parents were Latvian and my mother made them all the time. Now, I would like to do the same for my family. Can someone tell me the dough recipe?
25 Jun 2008 (Europe)
VernersR
It took me 30 years to learn how to make the little piece of Latvia. All my children are addicted to piragi... as said, there is no better way to instill Latvia in someone than to bless them with a taste of home.
22 Aug 2008 (United States)