Peremech
 | |
| Alternative names | Belyash |
|---|---|
| Place of origin | Russia |
| Region or state | Tatarstan, Bashkortostan |
| Main ingredients | Unleavened dough or yeast dough, ground meat |
Peremech (Tatar: пәрәмәч / pərəməç / pärämäç; Bashkir: бәрәмес, tr. beremes; Russian: беляш, romanized: belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines.[1] It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common.[2][3][4] Alternatively, peremech can be filled with potato or quark.[5][6]
Peremech is usually shaped into a flattened sphere with a circular "window" in the middle. In contrast to doughnuts, the hole does not go all the way through, but is only made at the top, such that the filling is visible in the middle. The shape is thus somewhat similar to Russian vatrushka.[1][2][3][4][7] However, dough neatly kneaded around the hole gives the classical peremech its distinctive shape.[1]
Peremech is traditionally served with broth, qatiq (yogurt) or ayran.[1][6]
Nowadays, the meat-filled version is popular throughout
In Finland, the pastry is known as pärämätsi and first appeared in the 1960s in Tampere.
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Traditionally shaped peremech with neatly pleated dough casing -
A bitten belyash with meat filling -
Belyashs without a hole in the top -
Pärämätsi in Tampere, Finland
See also
- List of Russian dishes
- Öçpoçmaq
- Qistibi
References
- ^ ISBN 978-0199677337.
- ^ ISBN 978-5-287-00607-5.
- ^ ISBN 978-5-457-66291-9.
- ^ ISBN 978-9-661-47252-4.
- ^ С. В. Суслова; Р. К. Уразманова (1990). Историческая этнография татарского народа (in Russian). Академия наук СССР. Казанский филиал. p. 74.
- ^ ISBN 978-5-998-91091-3.
- ^ ISBN 978-0615691350.]
- ISBN 978-1-579-58057-5.
- ^ a b Ирина Сергеевна Лутовинова (1997). Слово о пище русских: к истории слов в русском языке (in Russian). Санкт-Петербургский государственный университет. p. 141.
- ^ Татары Среднего Поволжья и Приуралья (in Russian). Институт языка, литературы и истории, Академия наук СССР, Казанский филиал. Наука. 1967. p. 170.
- ^ An individual size version of bəleş, known as waq-bəleş, exists and is shaped similarly to peremech, but it is baked and not fried.
