Peremech (a.k.a, Пәрәмәч, peremetch) is a fried Tartar minced meat pie that is clearly the best food in the world. I was first exposed to peremech as a child. My grandfather was Russian Tartar as was my great uncle and my uncle used to cook peremech and taught my great aunt and grandmother how to cook peremech. All of them are now deceased and it has been quite some time since I've had any. I've tried to make peremech a few times but haven't even gotten close to the delicious treat I remember.
The peremech recipe below was my last attempt but I think my grandmother used lamb and beef and would pour a little beef onion soup/broth over the peremech. Serve with a dollop of sour cream.
Peremech Statistics and about this page.
Peremech Recipe (most Recent)--from ruscuisine.com, posted by Yuri TImokhin from Olga Timokhina's collection:
Ingredients
Meat filling
500 gram minced beef
1-2 chopped onions
1 deciliter(*) cold water
2 teaspoons of salt
Half teaspoon of pepper
Mix them together well and prepare the next step.
Dough
5 deciliters of milk
1 egg
1 teaspoon of salt
13-14 deciliters of wheat flour
Place the ingredients in a bowl, mix well, and knead until the dough is smooth.
(*) 2.5 deciliters correspond to 1 cup in U.S. equivalents. |
· Method
Let the dough sit for a couple of hours, covered with a dish towel, and then begin making the Peremetch.
Using a rolling pin, roll out round and thin pieces of dough, pizza-like discs. (Size is quite similiar to CD - compact disc). The diameter of each disc is about 10-11 cm or 4 about inches. Put 1-2 tablespoons of meat mixture (step 1) in the middle of the disc and spread it evenly, leaving more than 2 cm or about 1 inch free space from the edge. Place another disc to cover the filling and seal the edge by pressing gently and creasing. Make a hole in the middle (about 1-2 cm or about 0.5 inch). Fry in hot oil, each side about 2 minutes, until the Peremetch becomes crisp and light brown. (Please, taste the very first Peremetch just to make sure that it is crisp and well done, and then continue with the rest.)
Usually this Tatar main dish is served directly from the kitchen, "Hotline Service," and naturally eaten while it still hot. Melted butter, mixed with some hot water, is often sprinkled on Peremetch. Strong mustard or some other spicy sauce, and a salad are highly recommended. Hot tea is usually served with the Peremetch. |
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