We offer to prepare a dish of Tatar and Bashkir cuisine Peremech – pastries with meat.
Peremech are delicious Tatar meat pies, similar to empanadas but with a unique open-top design. They are typically fried in oil until golden brown and crispy.
Ingredients:
For the dough:
- 500g all-purpose flour
- 200g milk
- 1 tsp dried yeast
- 1 large egg
- 5g salt
- 25g fat (such as lard or butter)
For the filling:
- 300g ground beef or lamb
- 150g onion, finely chopped
- 0.3 tsp black pepper
- 100ml water
- Salt to taste
For frying:
- Vegetable oil
- For serving: Ayran or kefir
Instructions:
- Make the dough: In a bowl, combine the warm milk, yeast, sugar, salt, fat, and egg. Gradually add the flour and knead until a smooth dough forms. Place in a warm place to rise for about an hour, or until doubled in size.
- Prepare the filling: Combine the ground meat, finely chopped onion, black pepper, salt, and water in a bowl. Mix well.
- Assemble the peremech: Divide the dough into equal portions (about 50g each). Roll out each portion into a circle. Place a spoonful of the meat filling in the center of each circle. Bring the edges of the dough together, leaving a small opening in the center.
- Fry: Heat vegetable oil in a deep skillet or pot. Fry the peremech over medium heat until golden brown on both sides.
- Serve: Serve hot with ayran or kefir.
Tips:
- For a more authentic flavor, use a combination of beef and lamb for the filling.
- You can adjust the amount of water in the filling depending on how juicy you like your peremech.
- For a crispier crust, brush the peremech with egg wash before frying.
- Traditionally, peremech are served with ayran, a salty yogurt drink, but they can also be enjoyed with sour cream or tomato sauce.
Enjoy your homemade peremech!