Tatar Peremyachi: A Step-by-step Recipe With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Appetizing Tatar peremyachi: a proven recipe for delicious pies with meat

Peremyachi - fried pies made of yeast or unleavened dough with meat filling, a distinctive feature of which is a small hole in the upper part of the product. This dish came to us from the Bashkir and Tatar cuisines, which are replete with simple, but very satisfying dishes. And among the Russian-speaking population, the name "belyash", which is more familiar and familiar to everyone, has become stronger for pies.

Step-by-step recipe for Tatar peremyachi

In the central market of one of the small Russian cities, where I lived for about 5 years, a thin and modest woman named Zarema traded. Inconspicuous at first glance, the owner of a small stall had a real talent in cooking national Tatar dishes. Therefore, there was always a line under her stall with various treats. It was there that I first tasted the meat pembles, the tender dough of which simply melted in my mouth, and the juicy filling haunted the taste buds.

Ingredients:

• 1 tbsp. milk;
• 1 egg;
• 2.5 tbsp. flour;
• 7 g dry yeast;
• 500 g ground pork and beef;
• 2 onions;
• 1 tsp Sahara;
• salt and black pepper - to taste;
• sunflower oil for frying.

Preparation:

1. Prepare food.

   

   First of all, prepare the required ingredients.

2. Pour dry yeast into warm milk, stir.

   

   For dough, mix yeast with slightly warmed milk

3. Add sugar to the mixture, 1 tsp. salt, beat in an egg. Stir everything and leave in a warm place for a quarter of an hour.

4. Sift flour. After these steps, the dough will be more fluffy.

   

   Sifting flour will add splendor to the pies

5. Gradually add flour into the dough, knead a soft dough, transfer to a bowl and leave warm for 40 minutes.

6. Mix the minced meat with finely chopped onions.

   

   Onions will make the filling juicy and aromatic

7. Season the filling with salt and black pepper to taste.

   

   The amount of salt and pepper in the filling is adjusted to taste

8. Lightly crush the raised dough and transfer to a floured surface.

   

   To prevent the dough from sticking to the surface during work, sprinkle it with flour a little.

9. Roll out the dough into a layer 5–7 mm thick. Use a glass or large cookie cutter to cut out the round pieces.

   

   To cut straight dough pieces, use any suitable round shape with thin edges

10. Place 1-2 tbsp in the center of each piece. l. onion and meat mass.

    

    Place the filling in the middle of the blanks so that the edges remain free

11. Lift the edges of the dough and pinch them to form a round patty with a hole.

    

    Tie the ends of the dough together carefully, but remember to leave holes

12. Place the peremesh into a skillet with hot sunflower oil so that the perforated sides are at the bottom and fry for 3 minutes.

    

    First fry the patties, placing them open in boiling oil

13. Turn the patties over and cook for another 2-3 minutes.

    

    The final stage of cooking - frying the pies on the second side

14. Transfer the prepared peremesh to a dish and serve.

    

    It is recommended to serve tartar peremyachi immediately after cooking.

Video: peremyachi - whites with meat

Tatar peremyachi is an appetizing, tasty and satisfying dish that can be easily prepared even by a novice cook. Be sure to please your family and friends with ruddy kruglyas. Enjoy your meal!