. "3694"^^ . "\u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB"@ja . . "Karelska piroger (fi: karjalanpiirakka, karelska: kalittoa, piiras eller \u0161ipainiekku) \u00E4r en traditionellt \u00F6stersj\u00F6finsk (finsk/karelsk/vepsisk) pirog som best\u00E5r av ett tunt r\u00E5gskal med en speciell sorts fyllning av risgrynsgr\u00F6t eller potatismos. Vepsiska kalitkor har rund form och fylls vanligtvis med potatismos, hirsgr\u00F6t eller smetana med tolokno (produkt som liknar skr\u00E4dmj\u00F6l). De karelska pirogerna var ursprungligen en nord- och gr\u00E4nskarelsk delikatess som spreds \u00F6ver resten av Finland i och med evakueringen av karelarna under andra v\u00E4rldskriget. Man har s\u00F6kt EU-skydd av produkten per definitionen att degen m\u00E5ste tillverkas av minst 50 % r\u00E5g och fyllningen f\u00E5r enbart best\u00E5 av ris, korn eller potatis. (Det finns \u00E4ven morotsfyllda piroger, men dessa f\u00E5r inte kallas karelska piroger.) Detta inneb\u00E4r i praktiken inget problem eftersom de flesta pirogerna saluf\u00F6rs under namnen ris- eller potatispiroger."@sv . . . "\u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\uFF08\u30D5\u30A3\u30F3\u30E9\u30F3\u30C9\u8A9E: karjalanpiirakka\uFF08\u30AB\u30EA\u30E3\u30E9\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\uFF09\uFF09\u306F\u3001\u30E9\u30A4\u9EA6\u7C89\u3068\u5C0F\u9EA6\u7C89\u306E\u751F\u5730\u306B\u30E9\u30A4\u30B9\u30D7\u30C7\u30A3\u30F3\u30B0\u3084(\u5927\u9EA6\u3067\u4F5C\u3063\u305F\u30D7\u30C7\u30A3\u30F3\u30B0)\u3001\u30DE\u30C3\u30B7\u30E5\u30DD\u30C6\u30C8\u3092\u4E57\u305B\u3066\u713C\u304D\u4E0A\u3052\u305F\u30D5\u30A3\u30F3\u30E9\u30F3\u30C9\u306E\u30D1\u30A4\u6599\u7406\u3067\u3042\u308B\u3002\u5143\u3005\u306F\u30AB\u30EC\u30EA\u30A2\u5730\u65B9\u306E\u4F1D\u7D71\u6599\u7406\u3067\u3001\u7D99\u7D9A\u6226\u4E89\u306B\u3088\u308B\u907F\u96E3\u6C11\u306B\u3088\u3063\u3066\u4F1D\u6765\u3057\u305F\u3002\u201C\u30D4\u30FC\u30E9\u30C3\u30AB\u201D\u306F\u5357\u30AB\u30EC\u30EA\u30A2\u306E\u65B9\u8A00\u3067\u201C\u30D1\u30A4\u201D\u3092\u610F\u5473\u3059\u308B\u3002\u5317\u30AB\u30EC\u30EA\u30A2\u3067\u306F\u201C\u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30B9\u201D(karjalanpiiras)\u3068\u547C\u3070\u308C\u3066\u3044\u308B\u3002\u30AB\u30EC\u30EA\u30A2\u3067\u306F\u201C\u30AB\u30EA\u30C3\u30BF\u201D(kalitta)\u3068\u547C\u3070\u308C\u3001\u30AA\u30ED\u30CD\u30C3\u30C4\u30FB\u30AB\u30EC\u30EA\u30A2\u3067\u306F\u201C\u30B7\u30D1\u30A4\u30CB\u30A3\u30C3\u30AF\u201D (\u0161ipainiekku)\u3001\u30ED\u30B7\u30A2\u3067\u306F\u201C\u30AB\u30EC\u30EB\u30B9\u30AD\u30FC\u30FB\u30D4\u30ED\u30FC\u30AF\u201D(\u041A\u0430\u0440\u0435\u043B\u044C\u0441\u043A\u0438\u0435 \u043F\u0438\u0440\u043E\u0436\u043A\u0438)\u3001\u30B9\u30A6\u30A7\u30FC\u30C7\u30F3\u3067\u306F\u201C\u30AB\u30EC\u30EB\u30B9\u30AB\u30FB\u30D4\u30ED\u30FC\u30AC\u201D(karelska piroger)\u3068\u547C\u3070\u308C\u3066\u3044\u308B\u3002\u65E5\u672C\u3067\u306F\u201C\u30AB\u30EC\u30EA\u30A2\u30FB\u30D1\u30A4\u201D\u3068\u3082\u547C\u3070\u308C\u3066\u3044\u308B\u3002\u73FE\u5728\u3001\u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\u306F\u30D5\u30A3\u30F3\u30E9\u30F3\u30C9\u5168\u57DF\u3084\u30ED\u30B7\u30A2\u5317\u90E8\u3001\u30A8\u30B9\u30C8\u30CB\u30A2\u306A\u3069\u3067\u98DF\u3079\u3089\u308C\u3066\u3044\u308B\u3002 \u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\u306F2003\u5E742\u6708\u306B\u3001\u4F1D\u7D71\u7684\u7279\u7523\u54C1\u4FDD\u8B77(TSG)\u306B\u8A8D\u5B9A\u3055\u308C\u305F\u3002"@ja . . . . "Karelska piroger"@sv . . . . . . . "\uCE74\uB9AC\uC54C\uB780\uD53C\uB77C\uCE74(\uD540\uB780\uB4DC\uC5B4: karjalanpiirakka)\uB294 \uD540\uB780\uB4DC\uC758 \uD30C\uC774\uC774\uB2E4. 2011\uB144\uC5D0 \uC720\uB7FD \uC5F0\uD569\uC73C\uB85C\uBD80\uD130 \uC804\uD1B5 \uD2B9\uC0B0\uD488 \uBCF4\uC99D(TSG)\uC744 \uD68D\uB4DD\uD574 \uC6D0\uC0B0\uC9C0 \uBA85\uCE6D \uBCF4\uD638\uB97C \uBC1B\uACE0 \uC788\uB2E4."@ko . "\u041A\u0430\u043B\u0438\u0301\u0442\u043A\u0438 (\u0432\u0435\u043F\u0441. kalitk, \u043A\u0430\u0440\u0435\u043B., \u043B\u044E\u0434. kalitt, kalittoa, \u043B\u0438\u0432\u0432. \u0161ipainiekku, \u0444\u0438\u043D. karjalanpiirakka, karjalan piiras) \u2014 \u043D\u0435\u0431\u043E\u043B\u044C\u0448\u0438\u0435 \u043E\u0442\u043A\u0440\u044B\u0442\u044B\u0435 \u043F\u0438\u0440\u043E\u0436\u043A\u0438 \u0438\u0437 \u0440\u0436\u0430\u043D\u043E\u0433\u043E \u043F\u0440\u0435\u0441\u043D\u043E\u0433\u043E \u0442\u0435\u0441\u0442\u0430 \u0441 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u043C\u0438 \u043D\u0430\u0447\u0438\u043D\u043A\u0430\u043C\u0438, \u043D\u0430\u043B\u0438\u0432\u043A\u0430\u043C\u0438, \u043D\u0430\u043C\u0430\u0437\u043A\u0430\u043C\u0438 \u0438\u043B\u0438 \u043F\u0440\u0438\u043F\u0451\u043A\u0430\u043C\u0438. \u0422\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u043E\u0435 \u0431\u043B\u044E\u0434\u043E \u043A\u0430\u0440\u0435\u043B\u044C\u0441\u043A\u043E\u0439, \u0438 \u0441\u0435\u0432\u0435\u0440\u043E\u0440\u0443\u0441\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438 (\u0410\u0440\u0445\u0430\u043D\u0433\u0435\u043B\u044C\u0441\u043A\u0430\u044F, \u0412\u043E\u043B\u043E\u0433\u043E\u0434\u0441\u043A\u0430\u044F, \u041B\u0435\u043D\u0438\u043D\u0433\u0440\u0430\u0434\u0441\u043A\u0430\u044F, \u041D\u043E\u0432\u0433\u043E\u0440\u043E\u0434\u0441\u043A\u0430\u044F \u0438 \u041C\u0443\u0440\u043C\u0430\u043D\u0441\u043A\u0430\u044F \u043E\u0431\u043B\u0430\u0441\u0442\u0438, \u0420\u0435\u0441\u043F\u0443\u0431\u043B\u0438\u043A\u0430 \u041A\u0430\u0440\u0435\u043B\u0438\u044F). \u041F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u043E\u0435 \u0431\u043B\u044E\u0434\u043E \u0444\u0438\u043D\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438."@ru . . . . "\uCE74\uB9AC\uC54C\uB780\uD53C\uB77C\uCE74"@ko . . . . . . . . . . . "Karelian pasty"@en . . . . "Karelia torto (finne karjalanpiirakka) estas tradicia finna nedol\u0109a baka\u0135o, konsistanta el, plej ofte, iom da rizoka\u0109o, kiun \u0109irka\u016Das maldika sekala krusto. Alternativo al la rizoka\u0109o estas karota a\u016D terpoma ka\u0109oj. La torto estas origine delikata\u0135o el Norda Karelio kaj (norde de Ladoga) Lima Karelio. En aliaj kareliaj regionoj oni kutimis gisti la paston, malkiel la nuntempe kutima preparado. EU registris karelian torton kiel a\u016Dtentan tradician produkton en februaro 2003."@eo . "Pastel careliano"@es . "Karelia torto (finne karjalanpiirakka) estas tradicia finna nedol\u0109a baka\u0135o, konsistanta el, plej ofte, iom da rizoka\u0109o, kiun \u0109irka\u016Das maldika sekala krusto. Alternativo al la rizoka\u0109o estas karota a\u016D terpoma ka\u0109oj. La torto estas origine delikata\u0135o el Norda Karelio kaj (norde de Ladoga) Lima Karelio. En aliaj kareliaj regionoj oni kutimis gisti la paston, malkiel la nuntempe kutima preparado. EU registris karelian torton kiel a\u016Dtentan tradician produkton en februaro 2003. Tradicie karelian torton akompanas speco de butera\u0135o, nome miksa\u0135o de butero kaj kuiritaj ovoj. \u0108e la vendoplaco de Savonlinna oni surmetas sur \u011Din saligitajn koregonetojn. \u0108e someraj okaza\u0135oj en Finnlando okazas \u0109iujare konkursoj pri bakado de kareliaj tortoj, kaj province kaj land\u0109ampionece. Karelia torto estas konata anka\u016D en nordaj partoj de Rusio, kie \u011Di nomi\u011Das \"kalitka\" (\u043A\u0430\u043B\u0438\u0442\u043A\u0430). En la mezepoko \u011Di estis, supozeble, populara krom en la nordo anka\u016D en tuta Rusio."@eo . . "Die Karelische Pirogge (finnisch karjalanpiirakka, schwedisch karelska piroger) ist eine Spezialit\u00E4t der finnischen K\u00FCche. Es handelt sich um eine Pirogge (gef\u00FCllte Teigtasche) mit einer sehr d\u00FCnnen Teigh\u00FClle und einer regionaltypischen F\u00FCllung. Karelische Piroggen wurden urspr\u00FCnglich in Finnisch Karelien am Ladogasee (Laatokan Karjala) gebacken, sind heute jedoch in ganz Finnland weit verbreitet. Die verwandten Teigtaschen mit Fleischf\u00FCllung (lihapiirakka) sind ebenfalls in ganz Finnland bekannt."@de . "Tarte car\u00E9lienne"@fr . . . . "rye flour or wheat flour, rice or potatoes, butter"@en . . . "Pastel da Car\u00E9lia (conhecido como karjalanpiirakka em finland\u00EAs, \u0161ipainiekku ou kalitt em car\u00E9lio e \u043A\u0430\u043B\u0438\u0301\u0442\u043A\u0438 em russo) \u00E9 um pastel tradicional da regi\u00E3o da Car\u00E9lia, integrando a culin\u00E1ria da Finl\u00E2ndia e a culin\u00E1ria da Rep\u00FAblica da Car\u00E9lia e do Oblast de Leninegrado, na R\u00FAssia. \u00C9 considerado um dos s\u00EDmbolos da Car\u00E9lia. Na sua vers\u00E3o finlandesa, os past\u00E9is da Car\u00E9lia constituem uma denomina\u00E7\u00E3o de origem protegida, de acordo com as normas da Uni\u00E3o Europeia. Embora tenham tido origem na parte oriental da Finl\u00E2ndia, \u00E9 poss\u00EDvel encontr\u00E1-los em todo o pa\u00EDs, na maior parte das pastelarias."@pt . . . . "\u041A\u0430\u043B\u0438\u0301\u0442\u043A\u0438 (\u0432\u0435\u043F\u0441. kalitk, \u043A\u0430\u0440\u0435\u043B., \u043B\u044E\u0434. kalitt, kalittoa, \u043B\u0438\u0432\u0432. \u0161ipainiekku, \u0444\u0438\u043D. karjalanpiirakka, karjalan piiras) \u2014 \u043D\u0435\u0431\u043E\u043B\u044C\u0448\u0438\u0435 \u043E\u0442\u043A\u0440\u044B\u0442\u044B\u0435 \u043F\u0438\u0440\u043E\u0436\u043A\u0438 \u0438\u0437 \u0440\u0436\u0430\u043D\u043E\u0433\u043E \u043F\u0440\u0435\u0441\u043D\u043E\u0433\u043E \u0442\u0435\u0441\u0442\u0430 \u0441 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u043C\u0438 \u043D\u0430\u0447\u0438\u043D\u043A\u0430\u043C\u0438, \u043D\u0430\u043B\u0438\u0432\u043A\u0430\u043C\u0438, \u043D\u0430\u043C\u0430\u0437\u043A\u0430\u043C\u0438 \u0438\u043B\u0438 \u043F\u0440\u0438\u043F\u0451\u043A\u0430\u043C\u0438. \u0422\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u043E\u0435 \u0431\u043B\u044E\u0434\u043E \u043A\u0430\u0440\u0435\u043B\u044C\u0441\u043A\u043E\u0439, \u0438 \u0441\u0435\u0432\u0435\u0440\u043E\u0440\u0443\u0441\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438 (\u0410\u0440\u0445\u0430\u043D\u0433\u0435\u043B\u044C\u0441\u043A\u0430\u044F, \u0412\u043E\u043B\u043E\u0433\u043E\u0434\u0441\u043A\u0430\u044F, \u041B\u0435\u043D\u0438\u043D\u0433\u0440\u0430\u0434\u0441\u043A\u0430\u044F, \u041D\u043E\u0432\u0433\u043E\u0440\u043E\u0434\u0441\u043A\u0430\u044F \u0438 \u041C\u0443\u0440\u043C\u0430\u043D\u0441\u043A\u0430\u044F \u043E\u0431\u043B\u0430\u0441\u0442\u0438, \u0420\u0435\u0441\u043F\u0443\u0431\u043B\u0438\u043A\u0430 \u041A\u0430\u0440\u0435\u043B\u0438\u044F). \u041F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u043E\u0435 \u0431\u043B\u044E\u0434\u043E \u0444\u0438\u043D\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438."@ru . . . . "Pastel da Car\u00E9lia (conhecido como karjalanpiirakka em finland\u00EAs, \u0161ipainiekku ou kalitt em car\u00E9lio e \u043A\u0430\u043B\u0438\u0301\u0442\u043A\u0438 em russo) \u00E9 um pastel tradicional da regi\u00E3o da Car\u00E9lia, integrando a culin\u00E1ria da Finl\u00E2ndia e a culin\u00E1ria da Rep\u00FAblica da Car\u00E9lia e do Oblast de Leninegrado, na R\u00FAssia. \u00C9 considerado um dos s\u00EDmbolos da Car\u00E9lia. Na sua vers\u00E3o finlandesa, os past\u00E9is da Car\u00E9lia constituem uma denomina\u00E7\u00E3o de origem protegida, de acordo com as normas da Uni\u00E3o Europeia. Embora tenham tido origem na parte oriental da Finl\u00E2ndia, \u00E9 poss\u00EDvel encontr\u00E1-los em todo o pa\u00EDs, na maior parte das pastelarias."@pt . . . . . . . . . . "Los pasteles carelianos (karjalanpiirakat en finland\u00E9s) son unos bocadillos de pasteles tradicionales de la regi\u00F3n finlandesa de Carelia, aunque hoy en d\u00EDa son consumidos com\u00FAnmente en todo el pa\u00EDs. Los pasteles tradicionales m\u00E1s antiguos ten\u00EDan una corteza de centeno, pero las variantes de Carelia del Norte y Ladoga Careliana usaban el trigo junto con el centeno para mejorar las caracter\u00EDsticas del horneado. Los rellenos comunes del pastel en estas \u00E9pocas eran la cebada y la talkkuna."@es . "Pastel da Car\u00E9lia"@pt . . "La karjalanpiirakka (letteralmente \"crostata careliana\") \u00E8 un piatto tradizionale finlandese originario della regione della Carelia riconosciuto come Specialit\u00E0 tradizionale garantita dall'Unione europea. La torta in passato aveva di solito un impasto con farina di segale, ma altre varianti usavano farina di frumento per migliorarne la cottura. La farcitura pi\u00F9 comune era orzo e kama. In seguito nel XIX secolo furono introdotte patate e grano saraceno e, pi\u00F9 tardi, anche riso e miglio. Attualmente nella ricetta pi\u00F9 comune le karjalanpiirakka sono costituite da una sottile sfoglia di segale con ripieno di riso, sopra il quale spalmato del burro, spesso impastato con uova sode. Esistono varianti simili a tale pietanza in altri Paesi, conosciute principalmente con il nome di pirog."@it . "684340"^^ . "1121360331"^^ . . . "La karjalanpiirakka (letteralmente \"crostata careliana\") \u00E8 un piatto tradizionale finlandese originario della regione della Carelia riconosciuto come Specialit\u00E0 tradizionale garantita dall'Unione europea. La torta in passato aveva di solito un impasto con farina di segale, ma altre varianti usavano farina di frumento per migliorarne la cottura. La farcitura pi\u00F9 comune era orzo e kama. In seguito nel XIX secolo furono introdotte patate e grano saraceno e, pi\u00F9 tardi, anche riso e miglio."@it . . "250"^^ . . "La tarte car\u00E9lienne ou pirogue car\u00E9lienne (karjalanpiirakat en dialecte sud-car\u00E9lien, karjalanpiiraat en dialecte nord-car\u00E9lien ou karelska piroger en su\u00E9dois, piiroa, kalitta ou \u0161ipainiekku en car\u00E9lien) est un plat traditionnel de la r\u00E9gion de Car\u00E9lie qu'on peut d\u00E9sormais trouver partout en Finlande."@fr . . . . "Karelska piroger (fi: karjalanpiirakka, karelska: kalittoa, piiras eller \u0161ipainiekku) \u00E4r en traditionellt \u00F6stersj\u00F6finsk (finsk/karelsk/vepsisk) pirog som best\u00E5r av ett tunt r\u00E5gskal med en speciell sorts fyllning av risgrynsgr\u00F6t eller potatismos. Vepsiska kalitkor har rund form och fylls vanligtvis med potatismos, hirsgr\u00F6t eller smetana med tolokno (produkt som liknar skr\u00E4dmj\u00F6l). De karelska pirogerna var ursprungligen en nord- och gr\u00E4nskarelsk delikatess som spreds \u00F6ver resten av Finland i och med evakueringen av karelarna under andra v\u00E4rldskriget."@sv . . . . . . . . . . . . . "A store-bought Karelian pasty"@en . . . . . . . . . . "Los pasteles carelianos (karjalanpiirakat en finland\u00E9s) son unos bocadillos de pasteles tradicionales de la regi\u00F3n finlandesa de Carelia, aunque hoy en d\u00EDa son consumidos com\u00FAnmente en todo el pa\u00EDs. Los pasteles tradicionales m\u00E1s antiguos ten\u00EDan una corteza de centeno, pero las variantes de Carelia del Norte y Ladoga Careliana usaban el trigo junto con el centeno para mejorar las caracter\u00EDsticas del horneado. Los rellenos comunes del pastel en estas \u00E9pocas eran la cebada y la talkkuna. Hoy en d\u00EDa la receta m\u00E1s com\u00FAn es elaborarlos con una delgada corteza de centeno y rellenarlos con arroz. La mantequilla, a veces mezclada con huevos cocidos (munavoi), suele agregarse sobre el pastel antes de comerse."@es . . . . . "Die Karelische Pirogge (finnisch karjalanpiirakka, schwedisch karelska piroger) ist eine Spezialit\u00E4t der finnischen K\u00FCche. Es handelt sich um eine Pirogge (gef\u00FCllte Teigtasche) mit einer sehr d\u00FCnnen Teigh\u00FClle und einer regionaltypischen F\u00FCllung. Die Hauptbestandteile der H\u00FClle sind Roggenmehl und Wasser. Die F\u00FCllung besteht traditionell aus Gerstenbrei (Graupen) und heute meist aus unges\u00FC\u00DFtem bzw. leicht gesalzenem Milchreis, seltener aus Kartoffel- oder M\u00F6hrenbrei. Traditionell wird dazu oft eine Mischung aus Butter und Eierst\u00FCcken (munavoi, \u201EEibutter\u201C) gereicht, oder die Karelische Pirogge wird mit Wurst oder K\u00E4se belegt und wie Brot serviert. Karelische Piroggen wurden urspr\u00FCnglich in Finnisch Karelien am Ladogasee (Laatokan Karjala) gebacken, sind heute jedoch in ganz Finnland weit verbreitet. Die verwandten Teigtaschen mit Fleischf\u00FCllung (lihapiirakka) sind ebenfalls in ganz Finnland bekannt."@de . . . . . "\uCE74\uB9AC\uC54C\uB780\uD53C\uB77C\uCE74(\uD540\uB780\uB4DC\uC5B4: karjalanpiirakka)\uB294 \uD540\uB780\uB4DC\uC758 \uD30C\uC774\uC774\uB2E4. 2011\uB144\uC5D0 \uC720\uB7FD \uC5F0\uD569\uC73C\uB85C\uBD80\uD130 \uC804\uD1B5 \uD2B9\uC0B0\uD488 \uBCF4\uC99D(TSG)\uC744 \uD68D\uB4DD\uD574 \uC6D0\uC0B0\uC9C0 \uBA85\uCE6D \uBCF4\uD638\uB97C \uBC1B\uACE0 \uC788\uB2E4."@ko . "\u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\uFF08\u30D5\u30A3\u30F3\u30E9\u30F3\u30C9\u8A9E: karjalanpiirakka\uFF08\u30AB\u30EA\u30E3\u30E9\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\uFF09\uFF09\u306F\u3001\u30E9\u30A4\u9EA6\u7C89\u3068\u5C0F\u9EA6\u7C89\u306E\u751F\u5730\u306B\u30E9\u30A4\u30B9\u30D7\u30C7\u30A3\u30F3\u30B0\u3084(\u5927\u9EA6\u3067\u4F5C\u3063\u305F\u30D7\u30C7\u30A3\u30F3\u30B0)\u3001\u30DE\u30C3\u30B7\u30E5\u30DD\u30C6\u30C8\u3092\u4E57\u305B\u3066\u713C\u304D\u4E0A\u3052\u305F\u30D5\u30A3\u30F3\u30E9\u30F3\u30C9\u306E\u30D1\u30A4\u6599\u7406\u3067\u3042\u308B\u3002\u5143\u3005\u306F\u30AB\u30EC\u30EA\u30A2\u5730\u65B9\u306E\u4F1D\u7D71\u6599\u7406\u3067\u3001\u7D99\u7D9A\u6226\u4E89\u306B\u3088\u308B\u907F\u96E3\u6C11\u306B\u3088\u3063\u3066\u4F1D\u6765\u3057\u305F\u3002\u201C\u30D4\u30FC\u30E9\u30C3\u30AB\u201D\u306F\u5357\u30AB\u30EC\u30EA\u30A2\u306E\u65B9\u8A00\u3067\u201C\u30D1\u30A4\u201D\u3092\u610F\u5473\u3059\u308B\u3002\u5317\u30AB\u30EC\u30EA\u30A2\u3067\u306F\u201C\u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30B9\u201D(karjalanpiiras)\u3068\u547C\u3070\u308C\u3066\u3044\u308B\u3002\u30AB\u30EC\u30EA\u30A2\u3067\u306F\u201C\u30AB\u30EA\u30C3\u30BF\u201D(kalitta)\u3068\u547C\u3070\u308C\u3001\u30AA\u30ED\u30CD\u30C3\u30C4\u30FB\u30AB\u30EC\u30EA\u30A2\u3067\u306F\u201C\u30B7\u30D1\u30A4\u30CB\u30A3\u30C3\u30AF\u201D (\u0161ipainiekku)\u3001\u30ED\u30B7\u30A2\u3067\u306F\u201C\u30AB\u30EC\u30EB\u30B9\u30AD\u30FC\u30FB\u30D4\u30ED\u30FC\u30AF\u201D(\u041A\u0430\u0440\u0435\u043B\u044C\u0441\u043A\u0438\u0435 \u043F\u0438\u0440\u043E\u0436\u043A\u0438)\u3001\u30B9\u30A6\u30A7\u30FC\u30C7\u30F3\u3067\u306F\u201C\u30AB\u30EC\u30EB\u30B9\u30AB\u30FB\u30D4\u30ED\u30FC\u30AC\u201D(karelska piroger)\u3068\u547C\u3070\u308C\u3066\u3044\u308B\u3002\u65E5\u672C\u3067\u306F\u201C\u30AB\u30EC\u30EA\u30A2\u30FB\u30D1\u30A4\u201D\u3068\u3082\u547C\u3070\u308C\u3066\u3044\u308B\u3002\u73FE\u5728\u3001\u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\u306F\u30D5\u30A3\u30F3\u30E9\u30F3\u30C9\u5168\u57DF\u3084\u30ED\u30B7\u30A2\u5317\u90E8\u3001\u30A8\u30B9\u30C8\u30CB\u30A2\u306A\u3069\u3067\u98DF\u3079\u3089\u308C\u3066\u3044\u308B\u3002 \u30AB\u30EC\u30EA\u30A2\u30F3\u30D4\u30FC\u30E9\u30C3\u30AB\u306F2003\u5E742\u6708\u306B\u3001\u4F1D\u7D71\u7684\u7279\u7523\u54C1\u4FDD\u8B77(TSG)\u306B\u8A8D\u5B9A\u3055\u308C\u305F\u3002 \u53E4\u6765\u3001\u30D4\u30FC\u30E9\u30C3\u30AB\u3092\u4F5C\u308B\u969B\u306B\u7528\u3044\u308B\u7C89\u306F\u30E9\u30A4\u9EA6\u7C89\u3060\u3063\u305F\u304C\u3001\u5317\u30AB\u30EC\u30EA\u30A2\u3084\u30E9\u30C9\u30AC\u30FB\u30AB\u30EC\u30EA\u30A2\u3067\u306F\u3064\u306A\u304E\u3068\u3057\u3066\u5C0F\u9EA6\u7C89\u304C\u52A0\u3048\u3089\u308C\u305F\u3002\u4E2D\u306E\u5177\u306F\u5927\u9EA6\u3084(\u5927\u9EA6\u3001\u30E9\u30A4\u9EA6\u3001\u30AA\u30FC\u30C4\u9EA6\u3001\u30A8\u30F3\u30C9\u30A6\u30DE\u30E1\u7C89\u3092\u6DF7\u5408\u3057\u305F\u7A40\u7C89)\u306E\u30D7\u30C7\u30A3\u30F3\u30B0\u3060\u3063\u305F\u304C\u3001\u307E\u305A\u30B8\u30E3\u30AC\u30A4\u30E2\u3084\u30BD\u30D0\u304C\u5C0E\u5165\u3055\u308C\u3001\u305D\u3057\u306619\u4E16\u7D00\u306B\u8CBF\u6613\u306B\u3088\u3063\u3066\u7C73\u3084\u30AD\u30D3\u304C\u7528\u3044\u3089\u308C\u308B\u3088\u3046\u306B\u306A\u3063\u305F\u3002\u4ECA\u65E5\u3001\u7C73\u306E\u30D4\u30FC\u30E9\u30C3\u30AB\u304C\u6700\u3082\u4E00\u822C\u7684\u3067\u3042\u308B\u3002"@ja . . . . . . . "\u041A\u0430\u043B\u0438\u0442\u043A\u0438"@ru . . . . . "rye flourorwheat flour,riceorpotatoes,butter" . . "Pierogi karelskie (fi\u0144. karjalanpiirakat) \u2013 fi\u0144ska potrawa m\u0105czna, rodzaj p\u0142askiego pieroga otwartego, sk\u0142adaj\u0105cego si\u0119 z dw\u00F3ch warstw: spodniej z ciasta z m\u0105ki \u017Cytniej lub pszennej, oraz wierzchniej, wykonanej z pur\u00E9e ziemniaczanego lub gotowanego ry\u017Cu. Podaje si\u0119 na gor\u0105co, cz\u0119sto z munavoi - smarowid\u0142a wykonanego z jajek i mas\u0142a. Produkt z oznaczeniem Gwarantowana tradycyjna specjalno\u015B\u0107 (GTS)."@pl . . . . "Pierogi karelskie"@pl . . "Karelian pasty"@en . "La tarte car\u00E9lienne ou pirogue car\u00E9lienne (karjalanpiirakat en dialecte sud-car\u00E9lien, karjalanpiiraat en dialecte nord-car\u00E9lien ou karelska piroger en su\u00E9dois, piiroa, kalitta ou \u0161ipainiekku en car\u00E9lien) est un plat traditionnel de la r\u00E9gion de Car\u00E9lie qu'on peut d\u00E9sormais trouver partout en Finlande."@fr . . . "Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalittoja, singular kalitta; Olonets Karelian: \u0161ipainiekku; Finnish: karjalanpiirakat, singular karjalanpiirakka; Russian: \u043A\u0430\u0440\u0435\u043B\u044C\u0441\u043A\u0438\u0439 \u043F\u0438\u0440\u043E\u0436\u043E\u043A karelskiy pirozhok or \u043A\u0430\u043B\u0438\u0442\u043A\u0430 kalitka; Swedish: karelska piroger) are traditional pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and northern Russia. The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also contained wheat to improve the quality of the crust. The usual fillings were barley and talkkuna. In the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and millet. Today, the most popular version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available. Butter, often mixed with chopped-up boiled egg (egg butter or munavoi), is spread over the hot pasties before eating. Karjalanpiirakka has had Traditional Speciality Guaranteed (TSG) status in Europe since 2003. This means that any producer not following the traditional recipe cannot call them karjalanpiirakka and instead, will have to call them riisipiirakka (\"rice pasties\"), perunapiirakka (\"potato pasties\") etc., depending on the filling."@en . . "Karelian pasty"@en . . . . . "Karelia torto"@eo . . "Karjalanpiirakka"@it . "Pierogi karelskie (fi\u0144. karjalanpiirakat) \u2013 fi\u0144ska potrawa m\u0105czna, rodzaj p\u0142askiego pieroga otwartego, sk\u0142adaj\u0105cego si\u0119 z dw\u00F3ch warstw: spodniej z ciasta z m\u0105ki \u017Cytniej lub pszennej, oraz wierzchniej, wykonanej z pur\u00E9e ziemniaczanego lub gotowanego ry\u017Cu. Podaje si\u0119 na gor\u0105co, cz\u0119sto z munavoi - smarowid\u0142a wykonanego z jajek i mas\u0142a. Produkt z oznaczeniem Gwarantowana tradycyjna specjalno\u015B\u0107 (GTS)."@pl . . . . "Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalittoja, singular kalitta; Olonets Karelian: \u0161ipainiekku; Finnish: karjalanpiirakat, singular karjalanpiirakka; Russian: \u043A\u0430\u0440\u0435\u043B\u044C\u0441\u043A\u0438\u0439 \u043F\u0438\u0440\u043E\u0436\u043E\u043A karelskiy pirozhok or \u043A\u0430\u043B\u0438\u0442\u043A\u0430 kalitka; Swedish: karelska piroger) are traditional pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and northern Russia."@en . . . . . . . . "Karelische Pirogge"@de . . . . .