ReceptnaptárPeremyach (Tatar open fried meat pies)
Peremyach is the open-topped, round meat pie of Tatar cuisine, fried in hot oil with the meat side down. The meat softens in its own steam under the dough. One of the most popular items of street and home cooking, also offered with tea.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Knead the dough and prove for 1 hour.
- Knead the meat thoroughly with the onions, water, salt and pepper.
- Divide the dough into 8 and roll into 12 cm discs.
- Pile filling in the middle, fold up the edge and leave the centre open.
- Heat the oil and fry the peremyach meat side down for 3-4 minutes, then turn.
- Fry for 3 more minutes, drain on paper towels and serve warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Knead the meat with cold water so it stays juicy.
- Fry in medium-hot oil so the meat cooks through.
- Best hot, as the dough soon loses its crispness.
Frequently asked questions
How does it differ from belyashi?
Very similar; peremyach are usually larger, flatter and open-topped.
Can it be baked?
Yes, 25 minutes at 200 °C.
Similar recipes
- Belyashi (Tatar-Russian fried meat pies) · Russian
- Baked pirozhki with meat and onion · Russian
- Katlama (Tatar layered pan-fried flatbread) · Russian
- Lepinja (Serbian yeasted flatbread) · South Slavic
- Kıymalı pide (boat-shaped flatbread with minced meat) · Middle East & Caucasus
- Chebureki (crisp fried meat turnovers) · Russian
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings