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Home › Recipes › Tatar style Peremyachi

Tatar style Peremyachi


Sift the flour and mix it with yeast. Pour milk and water in a saucepan and heat a little (up to 35 degrees Celsius). Add vegetable oil, eggs, salt and sugar to taste to the milky mixture, then stir. Now start to gradually add the flour and knead the dough. Cover the pan with a towel and put in a warm place for 40 minutes. Then punch the dough it and put again in a warm place for 30-40 minutes.
While the dough is getting ready, mince the meat with onions in a grinder, salt and pepper it, mix thoroughly. If the dough is ready at that time, punch it once again and divide it into small pieces of 50 grams. Press a little each piece and put a little stuffing in the center. Collect the edges of the dough from above in a circle so that there is a hole in the center. Press a little our peremyachi.
Pour vegetable oil in a frying pan with high sides so that it covers the pieces halfway. When oil warms up, spread out the peremyachi hole-down and fry until a golden crust appears.
Then turn over and fry on the other side. Ready-made peremychi shall be served hot. Bon appetite!


Flour - 1 Kilogram
Yeast - 10 Grams
Milk - 1 glass
Water - 1 glass
Egg - 2 pieces
Sugar - To taste
Vegetable oil - 1/3 Cups
Meat - 700 Grams (beef or lamb)
Onion - 3 pieces
Black pepper powder - To taste
Salt - To taste