Peremech is a deep-fried small Tatar meat patty. Peremech has a small hole in the dough to allow the vegetable oil from outside and the animal fat inside to intermix freely. The analogue of peremech called "Belyash" spread throughout Russia in the Soviet times. It is larger in size, without a hole and ranks below the real Tatar peremech in taste.


  • Flour - 1 kg
  • milk - 2 cups
  • yeast - 40–50 g fresh or 20 g of yeast powder
  • egg - 2 pcs.
  • mutton, beef or chicken fat - 70–100 g (at choice or their mixture)
  • sugar - 2 tbsp.
  • salt - 1 tsp.
  • beef flesh - 500 g
  • onion - 1 medium-size bulb
  • salt
  • fresh-ground black pepper
  • vegetable oil - 400–500 ml.

Preparation method (receipt)

Warm up a cup of milk to 38°C, add sugar and yeast. Put in a warm place. Warm up fat and the remaining milk. Mix milk, fat, salt, eggs and yeast in a large bowl. Sift the flour and add it to the liquid part of the dough portion-wise. Stir the dough with a spoon, then with your hands. Roll the dough into a ball. Put in a high saucepan and close. Put in a warm place for 1 hour. Make dough soft by kneading and leave for another hour. Trample it down again and leave for 30-40 minutes. For the filling: cut the meat and mince, then mince the onion. Add salt and pepper. Carefully knead. Arrange a space on the table to lay out the peremechi and the towel. Tear off pieces of dough, roll balls about the size of a big walnut and put on the table. Cover with a towel and let it prove for 15-20 minutes. Then flatten the dough ball to a flat cake and put 1 tsp. minced meat in the center. Hit the minced meat with the thumb of the hand with which you hold the flat cake, squeezing the mince in the dough. With the other hand, pinch the edges of the dough around the stuffing in the shape of a pin tuck, spinning the flat cake around the finger which thumbs the minced meat. You should get a hole with a diameter of 1 cm, and the sides of the dough should rise above the stuffing. Cover the ready peremechi with a towel and leave for 15-20 minutes. Meanwhile, most of the tucks of the dough will get smooth. Heat up the vegetable oil in a deep fryer or in a large cooking pot. Put half of the peeled carrots in the butter. They should "start dancing" in oil, rapidly bubbling. Take carrots out and start frying peremechi, putting them into butter by 5-6 pieces. Peremechi should be dropped into the oil hole first. As soon as the edges become brown, turn over the peremechi. When the bottom side is also fried, take peremechi out with a slotted spoon. Put the ready peremechi in a saucepan with a lid and cover with a warm towel.

flour milk yeast egg mutton fat beef fat chicken fat sugar beef flesh onion vegetable oil

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