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Peremech

January 07, 2023

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]

Peremech
Alternative namesBelyash
Place of originRussia
Region or stateTatarstan, Bashkortostan
Main ingredientsUnleavened dough or yeast dough, ground meat
  •   Media: Peremech
"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 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. ^ a b c d Alan Davidson (2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0199677337.
  2. ^ a b "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. ^ a b c Едуард Тибилов (2014). А. Братушева (ed.). Осетинские, грузинские и татарские пироги (in Russian). Эксмо. p. 82. ISBN 978-5-457-66291-9.
  4. ^ a b c Светлана Семенова, ed. (2014). Блины и блинчики (in Russian). Книжный клуб "Клуб семейного досуга". ISBN 978-9-661-47252-4.
  5. ^ С. В. Суслова; Р. К. Уразманова (1990). Историческая этнография татарского народа (in Russian). Академия наук СССР. Казанский филиал. p. 74.
  6. ^ a b Татарская кухня. Изделия из теста (in Russian). DirectMEDIA. pp. 5797. ISBN 978-5-998-91091-3.
  7. ^ a b 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. ^ Charles Gordon Sinclair (1998). International Dictionary of Food and Cooking. Taylor & Francis. ISBN 978-1-579-58057-5.
  9. ^ a b Ирина Сергеевна Лутовинова (1997). Слово о пище русских: к истории слов в русском языке (in Russian). Санкт-Петербургский государственный университет. p. 141.
  10. ^ Татары Среднего Поволжья и Приуралья (in Russian). Институт языка, литературы и истории, Академия наук СССР, Казанский филиал. Наука. 1967. p. 170.
  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.

January 07, 2023
peremech, tatar, пәрәмәч, pərəməç, pärämäç, bashkir, бәрәмес, beremes, russian, беляш, romanized, belyash, individual, sized, fried, dough, pastry, common, volga, tatar, bashkir, cuisines, made, from, unleavened, leavened, dough, usually, filled, with, ground,. Peremech Tatar pәrәmәch peremec paramac Bashkir bәrәmes tr beremes Russian belyash 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 PeremechAlternative namesBelyashPlace of originRussiaRegion or stateTatarstan BashkortostanMain ingredientsUnleavened dough or yeast dough ground meat Media Peremech 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 belyash pl belyashi 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 beles 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 paramatsi and first appeared in 1960s in Tampere Traditionally shaped peremech with neatly pleated dough casing A bitten belyash with meat filling Belyashs without a hole in the top Paramatsi in Tampere FinlandSee also EditList of Russian dishes Ocpocmaq QistibiReferences Edit a b c d Alan Davidson 2014 The Oxford Companion to Food Oxford University Press ISBN 978 0199677337 a b Tatary Narody Rossii Atlas kultur i religij in Russian Moskva Feoriya Ministerstvo regionalnogo razvitiya Rossijskoj Federacii Rossijskaya akademiya nauk 2008 p 91 ISBN 978 5 287 00607 5 a b c Eduard Tibilov 2014 A Bratusheva ed Osetinskie gruzinskie i tatarskie pirogi in Russian Eksmo p 82 ISBN 978 5 457 66291 9 a b c Svetlana Semenova ed 2014 Bliny i blinchiki in Russian Knizhnyj klub Klub semejnogo dosuga ISBN 978 9 661 47252 4 S V Suslova R K Urazmanova 1990 Istoricheskaya etnografiya tatarskogo naroda in Russian Akademiya nauk SSSR Kazanskij filial p 74 a b Tatarskaya kuhnya Izdeliya iz testa in Russian DirectMEDIA pp 5797 ISBN 978 5 998 91091 3 a b Kniga o vkusnoj i zdorovoj pishe in Russian Moskva Pishevaya promyshlennost 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 Charles Gordon Sinclair 1998 International Dictionary of Food and Cooking Taylor amp Francis ISBN 978 1 579 58057 5 a b Irina Sergeevna Lutovinova 1997 Slovo o pishe russkih k istorii slov v russkom yazyke in Russian Sankt Peterburgskij gosudarstvennyj universitet p 141 Tatary Srednego Povolzhya i Priuralya in Russian Institut yazyka literatury i istorii Akademiya nauk SSSR Kazanskij filial Nauka 1967 p 170 An individual size version of beles known as waq beles exists and is shaped similarly to peremech but it is baked and not fried Retrieved from https en wikipedia org w index php title Peremech amp oldid 1131863898, wikipedia, wiki, book, books, library,

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