Tatar Peremyachi
Origin of the recipe
The iconic belyashi, despite their familiar name, are actually of Asian, Tatar origin. In their native land, they're called peremyachi (belysh is a slightly different pastry). Moreover, Tatar cooks most often prepare peremyachi with a hole in the middle, rather than completely closed. They turn out very juicy and flavorful.
What do you need for cooking?
Ingredients
Dough
-
Flour
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Milk
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Vegetable oil
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Egg
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Dry yeast
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Salt
Filling
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Ground meat
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Onions
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Salt and pepper
Kitchen utensils
- Knife
- Board
- Bowls
- rolling pin
- Whisk
- Deep frying pan
- Skimmer
- Film
Peremyachi is a traditional Tatar dish consisting of fried pies filled with minced meat, made from yeast dough. They are juicy, flavorful, and easy to prepare, making them the perfect choice for a hearty lunch or dinner.
Step-by-step recipe
Step 1:
Pour milk into a bowl, add salt, vegetable oil, and yolk. Mix.
Step 2:
Add some of the flour and stir. Add the dry yeast, stir, then the remaining flour.
Step 3:
Mix and knead with your hands until the dough is medium soft.
Step 4:
Grease the dough with vegetable oil, cover tightly with film, cover with a towel and leave for 2 hours.
Step 5:
In a clean bowl, combine ground beef with finely chopped onion, salt and pepper.
Step 6:
Place the dough on a floured board, roll it into a sausage shape and divide into small equal pieces.
Step 7:
Roll the dough ball into a circle, place a portion of the filling on it, smooth it out and pinch it into a circle, leaving a hole in the middle.
Step 8:
Pour vegetable oil into a deep frying pan, heat it up, lower the belyashi into it with the hole down and fry for 3-4 minutes over medium heat.
Step 9:
Turn the belyashi over, pour oil from the frying pan into the holes on top, fry for another 3-4 minutes, remove with a slotted spoon and load the next batch.
Cooking tips
After an hour, it is better to knead the rising dough and leave it for another hour.
Ground beef is best for peremech. If you're making the ground beef yourself, you can mince the onion along with the meat.
It's best to heat the oil in a frying pan to 175 degrees Celsius. If you don't have a thermometer, heat the oil for 5 minutes over medium heat.
