Glossary P
Pipirrana refers to the local food of Jaen in Andalucia, Spain. It is a salad made with tomatoes, onions, green peppers, breadcrumbs, garlic, olive oil, vinegar, salt and hard -boiled egg. It is mostly served as an appetizer.
Pipirrana which contains finely diced pimientos, tomatoes, onion, green pepper, olives, tuna, olive oil and salt is also a typical food of Malaga and is also common to other provinces of Andalucia
Pirão / Pirao refers to a cornmeal flour that is mixed with coconut milk and palm oil. Pirão is also means manioc meal or mash.
In Brazil, Pirão is a kind of gravy which is often made from fish broth and cassava flour. One of the most authentic kinds of Pirão is made from a broth obtained by cooking a fish head and scraps not used in whole fish dishes, with other ingredients such as coconut milk, tomatoes, parsley, garlic, chives, pepper, annatto, and fresh cilantro.
Pirão is traditionally served as a side with Moqueca Capixaba, a typical fish stew from Espírito Santo State in Brazil.
Pirão is pronunced "pi-rao".
Pirinç Çorbasi is the Turkish for "Rice Soup". Pirinç Çorbasi is made with rice, beef stock, tomatoes, butter and salt and pepper to taste. It is made by cooking rice on the beef stock until cooked, then add the tomatoes which is sauteed in butter. Pirinç Çorbasi may be served with chopped parsley befoer serving.
Pirozhki refers to Russian traditional food which is described as small buns that contains varieties of fillings which are baked or fried. Pirozhki is probably the Russian counterpart of pie. They come both in sweet and savoury, with fillings varying from stewed apples and fresh fruit to cottage cheese, vegetables, boiled eggs, fish and meat.
Pirozhki get their common golden appearance from an egg glaze before they are cooked. Greeks and Latvians also have their own version of Pirozhki.