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| 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-sizedfried dough pastry common forVolga Tatar andBashkir 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 orquark.[5][6]
Peremech is usually shaped into a flattened sphere with a circular "window" in the middle. In contrast todoughnuts, 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 Russianvatrushka.[1][2][3][4][7] However, dough neatly kneaded around the hole gives the classical peremech its distinctive shape.[1]
Peremech is traditionally served withbroth,qatiq (yogurt) orayran.[1][6]
Nowadays, the meat-filled version is popular throughoutRussia and otherpost-Soviet countries where it is usually referred to asbelyash (Russian:беляш, pl. беляши,belyashi).[3][4][7][8][9] 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.[9][10][11] Modern variants of belyashi can also be made without a hole in the top. Along withpirozhki andchiburekki, belyashi are a commonstreet food in the region.
InFinland, the pastry is known aspärämätsi and first appeared in the 1960s in Tampere.
{{cite book}}: CS1 maint: publisher location (link) [English edition:The Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union. SkyPeak Publishing LLC. 2012.ISBN 978-0615691350.]| Sweet |  | ||||
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