Peremech

Peremech

Peremech

Tatar and Bashkir fried dough pastry

Peremech (Tatar: пәрәмәч / pərəməç / pärämäç; Bashkir: бәрәмес, tr. beremes; Russian: беляш, romanized: belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir 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 or quark.[5][6]

Quick Facts Alternative names, Place of origin ...
"Belyashi" redirects here. For the village, see Belyashi (village).

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.[1][2][3][4][7] However, dough neatly kneaded around the hole gives the classical peremech its distinctive shape.[1]

Peremech is traditionally served with broth, qatiq (yogurt) or ayran.[1][6]

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).[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 with pirozhki and chiburekki, belyashi are a common street food in the region.

In Finland, the pastry is known as pärämätsi and first appeared in the 1960s in Tampere.

  • Traditionally shaped peremech with neatly pleated dough casing
  • A bitten belyash with meat filling
  • Belyashs without a hole in the top
  • Pärämätsi in Tampere, Finland

See also

References

  1. [1]
    Alan Davidson (2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0199677337.
  2. [2]
    "Татары". Народы России. Атлас культур и религий (in Russian). Москва: Феория. Министерство регионального развития Российской Федерации. Российская академия наук. 2008. p. 91. ISBN 978-5-287-00607-5.
  3. [3]
    Едуард Тибилов (2014). А. Братушева (ed.). Осетинские, грузинские и татарские пироги (in Russian). Эксмо. p. 82. ISBN 978-5-457-66291-9.
  4. [4]
    Светлана Семенова, ed. (2014). Блины и блинчики (in Russian). Книжный клуб "Клуб семейного досуга". ISBN 978-9-661-47252-4.
  5. [5]
    С. В. Суслова; Р. К. Уразманова (1990). Историческая этнография татарского народа (in Russian). Академия наук СССР. Казанский филиал. p. 74.
  6. [6]
    Татарская кухня. Изделия из теста (in Russian). DirectMEDIA. pp. 5797. ISBN 978-5-998-91091-3.
  7. [7]
    Книга о вкусной и здоровой пище (in Russian). Москва: Пищевая промышленность. 1952. p. 271. [English edition: The Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union. SkyPeak Publishing LLC. 2012. ISBN 978-0615691350.]
  8. [8]
    Charles Gordon Sinclair (1998). International Dictionary of Food and Cooking. Taylor & Francis. ISBN 978-1-579-58057-5.
  9. [9]
    Ирина Сергеевна Лутовинова (1997). Слово о пище русских: к истории слов в русском языке (in Russian). Санкт-Петербургский государственный университет. p. 141.
  10. [10]
    Татары Среднего Поволжья и Приуралья (in Russian). Институт языка, литературы и истории, Академия наук СССР, Казанский филиал. Наука. 1967. p. 170.
  11. [11]
    An individual size version of bəleş, known as waq-bəleş, exists and is shaped similarly to peremech, but it is baked and not fried.
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