Pirogi, pierogi, pirohy, perogi, pyrogy or pirohi — it was all center stage at Polish Youngstown

YOUNGSTOWN

No matter how you spell it — pirogi (Vindicator style), pierogi (Polish style), pirohy (Czech Slovak), perogi, pyrogy or pirohi — the taste is what matters, and the ethnic food is simply delicious.

Polish Youngstown celebrated two occasions Thursday at Martini Brothers Burger Bar, 110 W. Federal St. The organization marked its version of National Pierogi Day, officially observed Wednesday, and the seven-year anniversary of its founding.

With polka music playing in the background, the lunch crowd at Martini Brothers partook of pirogi samples made by Tad Siembida, chef

of Polish Youngstown, who is “100 percent Polish.”

“The traditional filling for those from eastern Poland is cottage cheese, potato, onion and mint,” Siembida said. The combination will make your taste buds tingle. He noted filling has been “Americanized” by combining mashed potatoes with cheddar cheese, which also is popular.

“It’s a comfort food,” Siembida said. “You don’t have to be Polish to love them.”

Potato and cheese, sweet cabbage, cottage cheese, saukerkraut, Buffalo chicken and plum pirogi were on the menu.

Read more about the tasty celebration in Friday's Vindicator or on Vindy.com.