Tatar peremyachs
Ingredients:
- Milk - 2 cups;
- Wheat flour / Flour - 4 cups;
- Chicken egg - 1 piece;
- Meat (any kind) - 1 kg;
- Onion - 1 piece;
- Water - 1 cup;
- Salt;
- Black pepper.
Recipe:
Knead the dough from heated milk, eggs, yeast, salt, flour and put it in a warm place for 20 minutes.
Grind the meat and onions through a meat grinder. Add salt, pepper, a glass of water and mix well.
Place the dough on a floured board.
You can cut the dough with a knife, but it is better to tear it off with the back of your hand (roll it along the dough roller), then the cakes will turn out smoother when rolled out.
Roll out the dough into 50 gram flat cakes. Place 35g of raw minced meat in the middle of the flatbread. and crush it.
Then lift the edges of the dough and gather them together.
Leave a 1-1.5cm hole in the middle.
Then deep fry with the hole facing down first.
Once they are browned, turn them over and you can pour boiling oil into them.
We eat them with the following broth: a glass of any hot broth (can be from a cube), mustard, pepper, a piece of butter (so that it is spicy). But you can eat it with kefir, sour cream, ketchup sauce mixed with mayonnaise. Bon appetit.
Calorie content of foods possible in the dish
- Lamb – brisket – 533 kcal/100g
- Lamb – shoulder – 284 kcal/100g
- Lamb – ham – 232 kcal/100g
- Lamb – chop on the bone – 380 kcal/100g
- Lamb – back part – 459 kcal/100g
- Fatty lamb – 225 kcal/100g
- Lean lamb – 169 kcal/100g
- Ground black pepper – 255 kcal/100g
- Yeast dough – 320 kcal/100g
- Yeast dough (quick) – 278 kcal/100g
- Yeast dough – 226 kcal/100g
- Salt – 0 kcal/100g
- Onions – 41 kcal/100g
- Broth – 15 kcal/100g
Calorie content of foods: Lamb, Salt, Ground black pepper, Onions, Yeast dough, Broth
Peremyachi without yeast
Ingredients:
- Pork - 700 grams;
- Medium onions - 3 pieces;
- Ground black pepper - To taste;
- Salt - 2 teaspoons (1 teaspoon for minced meat, 1 teaspoon for dough);
- Milk - 1 glass;
- Kefir - 1 glass;
- Eggs - 4 pieces;
- Vegetable oil - To taste (3 tablespoons - for dough, when frying - at your discretion);
- Soda - 1 teaspoon;
- Flour - 6 glasses.
How to prepare “Peremyachi without yeast”
Recipe for mince without yeast with photo: 1. Make minced meat. To do this, we grind the meat and onions through a meat grinder, add salt and pepper, mix thoroughly and put the minced meat in the refrigerator while we make the dough.
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2. Prepare the dough. Mix milk with kefir and add eggs to them and lightly beat with a whisk. Add soda, salt, vegetable oil and beat again. 3. Sift the flour and add it to the resulting mass from the previous point. Stir. You should get a dough that will stick to your hands. Take a bag, sprinkle the inside with flour and put the resulting dough into it. Leave it for 5-10 minutes. 4. After this, take out the dough and minced meat. Cut small pieces from the dough, roll them into flat cakes, and place about 1 tbsp on top. l. prepared minced meat. 5. We pinch the edges of the belyash, forming a kind of bag, while leaving a small hole at the top. 6. Heat the frying pan and pour vegetable oil into it, preferably so that it covers our entire meat or slightly below the whitewash level. Fry them first with the hole down for about five minutes, then with the hole up for about three minutes, while covering the pan with a lid. 7. Take out the resulting mixtures and place them on paper towels to remove excess oil. Our delicious whites are ready, bon appetit!
Description of preparation
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Here are the most delicious peremyachi - Tatar pastries with meat (Meat Tatar Pies). The national dish of Tatars and Bashkirs is prepared with meat, potatoes or cottage cheese. Both yeast and unleavened dough is used in baking. Peremyachi are semi-deep-fried (oil or fat covers half of the product). Many housewives bake delicious pies in the oven.
Where did the ball come from? Who came up with the form? Who thought of frying raw minced meat in the dough, making a small hole?
I like the version that the ancients associated the ball with the sky and the sun. Look at him from above! The product is formed in such a way that the folds of the dough evenly diverge from the center, symbolizing the sun's rays.
By honoring our neighbors, we honor God. Kurshe haki – tenre haki
Tengri is the supreme deity of the peoples of the Mongolian and Turkic groups. Tengris have their own nicknames and are endowed with magical powers. Tengri protects from robbers, thieves and evil spirits, protects from death and disease, and preserves peace and prosperity. Among the Bashkir people, Tengri means the main god in heaven.
Peremyachi with meat in Tatar style
Ingredients for “Peremyachi with meat in Tatar style”:
- Milk (warm, added to dough) - 1 cup;
- Water (boiled warm, into the dough) - 1 cup;
- Salt (in dough) - 1 tsp;
- Sugar (in dough) - 1 tbsp. l.;
- Chicken egg (in dough) - 1 piece;
- Yeast (dry, for dough) - 1 package;
- Vegetable oil (for dough) - 2 tbsp. l.;
- Wheat flour / Flour (for dough) - 1 kg;
- Lamb (for filling) - 0.5 kg;
- Onions (for filling) - 2-3 pcs.
Recipe for “Peremyachi with meat in Tatar style”:
Preparation of the dough: mix warm milk with warm water, add egg, salt, sugar. Mix the yeast with flour and knead into a soft (not liquid) elastic dough. Add vegetable oil to the finished dough, knead well and leave to proof in a warm place. Let the dough rise, knead well and proof for a second time. After the secondary rise, you can begin cutting.
For minced meat, it is better to take fatty lamb or beef (or both together). Rinse the meat, cut it and pass through a meat grinder. Add chopped onion, salt and pepper to taste. If the minced meat is too thick, pour cold broth, water or milk into it and mix well until smooth.
Divide the dough into pieces and roll into flat cakes. Place about a tablespoon of raw minced meat in the middle of the flatbread and press down. Then lift the edges of the dough and gather into an assembly. Leave a hole of about 1.5cm in the middle
After a short proofing, fry in semi-deep fat, first with the hole down, then, when they are browned, turn them over with the hole up and pour 1 teaspoon of boiling oil into them. Serve hot.
A little about the dish
Peremyachi can be eaten as an independent dish, or together with other products for lunch or dinner.
Previously, peremyachis were prepared during holidays to decorate the table. However, today it is a more common and everyday dish, consisting mainly of dough and meat - for example, pork, beef or lamb. A large amount of onion is also added to real Tatar peremyachi. It should be at least 30% of the weight of the meat filling itself. Also, to make the pies more juicy, cooks resort to various tricks, for example, adding broth or milk.
Peremyachi with meat
Ingredients:
- Flour - 800 grams;
- Warm water - 250 Milliliters;
- Sour cream - 250 grams;
- Vegetable oil - 5 tbsp. spoon;
- Butter - 100 grams;
- Dry yeast - 11 grams;
- Salt - 0.5 teaspoons;
- Sugar - 1 teaspoon;
- Minced beef - 400 grams;
- Onions - 2 pieces;
- Ground pepper - To taste (red and black);
- Curry - 1 pinch;
- Dill - 0.5 pieces (bunch);
- Cold water - 100 Milliliters;
- Garlic - 2 cloves.
How to cook “Peremyachi with meat”
Dissolve yeast, salt and sugar in warm water. Leave in a warm place for 15 minutes. Melt the butter in a container, then cool. Add sour cream to the butter, stir. Pour the resulting mixture into a deep bowl, add the sifted flour. Make a hole in the middle and pour the yeast mixture into it. Stir gently. Add more flour and knead the elastic dough, adding vegetable oil a little at a time. Let's prepare the filling. Mix the onion twisted in a meat grinder with the minced meat, add salt and pepper and add curry. pour in cold water, add herbs and garlic passed through a press. Stir. Divide the dough into pieces of 50-60 grams. Roll out the pieces of dough into flat cakes and place one tablespoon of minced meat in the middle of each. Pinch the edges with a “skirt”, leaving a hole in the center. In a heated frying pan, fry the peppers in vegetable oil. First, fry - mince side down for 3-4 minutes until golden brown. Then turn over and fry on the other side. Pour oil from the frying pan into the hole in the middle. Ready!
Tatar belyashi “Peremyachi”
Ingredients for “Tatar belyashi “Peremyachi””:
- Minced meat (I use minced veal with the addition of 30% pork) - 1 kg;
- Onions - 3 pcs;
- Sparkling water (I pour it by eye, the minced meat will tell you how much it is needed.) - 100 g;
- Wheat flour / Flour (I usually take extra. I bake cheese with garlic and herbs in the leftover dough. You get magical cheese pies.) - 1 kg;
- Kefir (The dough always takes differently. So - by eye.) - 1 l;
- Salt (to taste);
- Black pepper (to taste);
- Slaked soda with vinegar (quench with a little less than half a teaspoon of soda);
- Vegetable oil.
Recipe for “Tatar belyashi “Peremyachi””:
1. Salt and pepper the minced meat, add soda and let it brew for half an hour. 2. Then squeeze out the minced meat /without fanaticism/ 3. Add hand-chopped onions /as finely as possible/ to the minced meat. Approximately three medium onions per 1 kg of minced meat. 4. Mix the flour with kefir, add a teaspoon (without top) of soda, after quenching it with vinegar. Salt to taste. The dough should not be liquid, but not very steep either. It should be soft, but not stick to your hands. Cover with a towel and let sit for about thirty minutes. 5. Roll out the dough, cut out circles 15 cm in diameter, put the minced meat in the middle and fold the edges, leaving the minced meat open in the center. 6. Fry in vegetable oil over moderately high heat. First the side with exposed meat, then the other. The less you turn, the better. It is advisable to learn how to fry, turning only once. A little secret - don’t skimp on the minced meat! Bon appetit!!!
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