123. Peremyachi (Tatar recipe)

Peremyach (from Tatar pärämäç, Bashkir bärämes) is, in Tatar and Bashkir cuisine, a round pie of unleavened or yeast dough with minced meat, fried in oil. In the old days they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served for breakfast with a strong broth.
The name "belyash", sometimes used for peremyach, is historically incorrect. In Tatar and Bashkir cuisine the word "belish" means a large baked pie of unleavened dough with all sorts of fillings, most often meat cut into pieces. I've already posted its recipe ;).

Cooking time ≈ 40 minutes.

Ingredients:

• 2 glasses of milk
• 4 glasses of flour
• 1 egg
• 1 kg minced meat (any kind)
• 1 onion
• salt, pepper and yeast to taste

Make the dough from the warmed milk, egg, yeast, salt and flour and leave it in a warm place for about 20 minutes. Shape the dough into small lumps (you can cut the dough with a knife, but it's better to tear it off with the back of your hand, rolling it along the roll of dough — then the rounds come out more even when you roll them out).

Add the finely chopped onion, salt, pepper and a glass of water to the minced meat and mix well.

Roll the dough out into 50-gram rounds. Put 35 grams of raw minced meat in the middle of the round and press it down.

Then lift the edges of the dough and gather them into a "pouch", leaving an opening 1–1.5 cm across in the middle.

Fry the peremyachi in oil, opening down to begin with. When they have browned, turn them over, pour a little boiling oil or broth into the opening and finish frying.

Serve hot.

Bon appétit!

P.S
Peremyachi are traditionally eaten with a broth like this: a glass of any hot broth (a stock cube will do), mustard, pepper, a knob of butter (so that it comes out sharp). But you can also eat them with kefir, sour cream, or a sauce of ketchup mixed with mayonnaise. Experiment ;).