Peremech ( tt-Cyrl, пәрәмәч / ''pərəməç'' / ''pärämäç''; ba, бәрәмес, tr. ''beremes''; russian: беляш, belyash) is an individual-sized
fried dough
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see ...
pastry common for
Volga Tatar
The Volga Tatars or simply Tatars ( tt-Cyrl, татарлар, tatarlar) are a Turkic ethnic group native to the Volga-Ural region of Russia. They are subdivided into various subgroups. Volga Tatars are Russia's second-largest ethnicity after ...
and
Bashkir cuisine
Bashkir cuisine ( ba , башҡорт аш-һыуы, başqort aş-hıwı(romanized)) is the traditional cuisine of the Bashkirs. Their way of life, and the predominance of cattle breeding contributed culture, traditions, and cuisine of the Bashk ...
s.
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.
Alternatively, peremech can be filled with potato or
quark.
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
Vatrushka () is an Eastern European pastry (pirog) formed as a ring of dough with Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about 5–10 cm (2–4 in) in diameter, but larger ...
.
[ nglish edition: /ref> However, dough neatly kneaded around the hole gives the classical peremech its distinctive shape.]
Peremech is traditionally served with broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
, qatiq
Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than '' ayran''.''Food on the Move'' (ed. by Harlan Walker). Oxford Symposium, 1997. . Page 245.
In order to make qatiq, boiled milk is ...
(yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...
) or ayran
Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and sa ...
.
Nowadays, the meat-filled version is popular throughout Russia
Russia (, , ), or the Russian Federation, is a List of transcontinental countries, transcontinental country spanning Eastern Europe and North Asia, Northern Asia. It is the List of countries and dependencies by area, largest country in the ...
and other post-Soviet countries
The post-Soviet states, also known as the former Soviet Union (FSU), the former Soviet Republics and in Russia as the near abroad (russian: links=no, ближнее зарубежье, blizhneye zarubezhye), are the 15 sovereign states that wer ...
where it is usually referred to as belyash (russian: беляш, pl. беляши, ''belyashi''). This word appeared in Russian in the second half of the 20th century and possibly derives from another Tatar word, ''bəleş'', which denotes a baked full-size pie with meat and potato filling.[An individual size version of bəleş, known as ''waq-bəleş'', exists and is shaped similarly to peremech, but it is baked and not fried.] Modern variants of belyashi can also be made without a hole in the top. Along with pirozhki
Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular str ...
and chiburekki
Chebureki;
via russian: чебурек, cheburek, which is single form;
plural one is russian: чебуреки, chebureki;
see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. ...
, belyashi are a common street food
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...
in the region.
In Finland
Finland ( fi, Suomi ; sv, Finland ), officially the Republic of Finland (; ), is a Nordic country in Northern Europe. It shares land borders with Sweden to the northwest, Norway to the north, and Russia to the east, with the Gulf of B ...
the pastry is known as ''pärämätsi'' and first appeared in 1960s in Tampere.
File:Belyash.jpg, Traditionally shaped peremech with neatly pleated dough casing
File:Belyash2.jpg, A bitten belyash with meat filling
File:Peremech from Siberia.jpg, Belyashs without a hole in the top
File:Pärämäç - Tampere, Finland.jpg, ''Pärämätsi'' in Tampere, Finland
See also
* List of Russian dishes
* Öçpoçmaq
Öçpoçmaq ( ; Tatar and ba, өчпочмак, script=Cyrl, , )Also transliterated as ''ochpochmaq'', ''ochpochmak'', ''oechpochmaq'', ''echpochmak'', ''uchpuchmak''; sometimes known as ''treugolnik'' () among the Russian population. is a Tatar ...
* Qistibi
Qistibi ( ba, ҡыҫтыбый, tt-Cyrl, кыстыбый, translit=qıstıbí, udm, кыстыбей) is a popular traditional dish in Tatarstan, Bashkortostan and Chuvashia. Qistibi is roasted flatbreads with various fillings inside. The dough ...
References
{{Street food
Deep fried foods
Savoury pies
Snack foods
Street food
Bashkir cuisine
Tatar cuisine
Soviet cuisine
Meat dishes