Tatar taste sensation: Savoury peremechy hits the spot

Rolls don't have to be sweet and buttery. Peremechy is a Tatar delicacy that has found its place in many kitchens. The characteristic hole in the middle allows you to peek at what's inside the dough. It’s a delicious recipe for a snack, a warm dinner, or an interesting appetizer. If you pack them for lunch or a second breakfast at work, you can expect envious glances at your plate.

Tatar cuisine is full of meaty dishes, and many local delicacies are prepared by boiling or frying. Peremechy is a filling and simple dish, perfect for the diet of the Tatars, who led a nomadic lifestyle. It is easy to pack and take with you on the road, and tastes good both hot and cold.

As this dish is typical for Muslim Tatars and Bashkirs, peremechy traditionally does not contain pork. Most often, lamb or beef is used, but when preparing the rolls at home, you can choose whichever meat you like best.

Fluffy yeast dough and ground meat are a combination you can love at first bite. Additionally, frying creates a crispy, golden crust on the outside.

Ingredients:

Dough:

• 510 grams of all-purpose flour,
• 25 grams of fresh yeast,
• 1 cup of warm milk,
• 1 teaspoon of sugar,
• 1/2 teaspoon of salt,
• 2-3 tablespoons of vegetable oil.

Filling:

• 510 grams of ground meat,
• 3 onions,
• 2 cloves of garlic,
• 1 teaspoon of marjoram,
• 1 teaspoon of sweet paprika,
• 1/2 teaspoon of hot paprika,
• salt and pepper to taste,
• oil for frying.

Preparation method:

1. Dissolve the yeast in warm milk. Add the sugar and a tablespoon of flour, and mix well.
2. Set aside the mixture for 10-15 minutes until it has doubled.
3. Sift the flour into a bowl, add salt and the yeast mixture, pour in the oil, and knead the dough until smooth and elastic.
4. Cover the bowl with a cloth and set it in a warm place for 1 to 1.5 hours until it has doubled in volume.
5. Transfer the meat to a bowl.
6. Add very finely chopped onion, pressed garlic, and spices, and mix thoroughly. To make the filling juicier and stickier, add 1-2 tablespoons of cold water or broth.
7. Place the risen dough on a lightly floured surface. Divide it into 10-12 equal parts.
8. Roll each piece into a round disc about 3-6 millimetres thick and about 10-13 centimetres in diameter.
9. Place a hefty spoonful of filling in the centre of each disc, leaving about 2 centimetres from the edges.
10. Gather the edges of the dough upwards, forming a pleated pouch, but leaving a small opening to see the filling. Ensure the edges are well sealed, so the filling does not fall out.
11. Place the formed peremechy on a baking sheet lined with parchment paper or a greased surface and leave to rise again for 15-20 minutes.
12. Heat a generous amount of vegetable oil in a large, deep pan or pot.
13. Place the rolls in the hot oil, with the opening down first, so the filling sets and locks in the juices.
14. Fry for about 3-5 minutes until the dough is golden.
15. Then, turn the peremechy to the other side and fry for another 3-5 minutes until both sides are golden and the meat inside is cooked.
16. Remove the fried peremechy and place them on paper towels to drain excess oil.

Tatar peremechy are now ready to eat. Enjoy!