Peremech ( tt-Cyrl, пәрәмәч / ''pərəməç'' / ''pärämäç''; ba, бәрәмес, tr. ''beremes''; russian: беляш, belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. 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 A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All commonly o ...

. Peremech is usually shaped into a flattened sphere with a circular "window" in the middle. In contrast to

doughnut A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franc ...

s, 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,

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 fer ...

( yogurt) or ayran. Nowadays, the meat-filled version is popular throughout Russia and other post-Soviet countries 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 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 in the region. In Finland 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

References

{{Street food Deep fried foods Savoury pies Snack foods Street food Bashkir cuisine Tatar cuisine Soviet cuisine Meat dishes

See also

References