Peremech: Tatar Meat Pies

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:

  1. 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.
  2. Prepare the filling: Combine the ground meat, finely chopped onion, black pepper, salt, and water in a bowl. Mix well.
  3. 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.
  4. Fry: Heat vegetable oil in a deep skillet or pot. Fry the peremech over medium heat until golden brown on both sides.
  5. 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!