Peremyachi (Tatar belyashi with meat)

Let's start the Peremyachi recipe by preparing the dough. In a deep container, mix warm kefir and baking powder. Using a whisk, beat the products together.

Add the egg and salt into the fluffy mixture. Mix. Add flour in small portions.

Knead the soft elastic dough first in a bowl and then on the table. This process should take about five minutes. Cover the dough with a kitchen towel and leave to rest.

Our peremyachi with meat - preparing the filling. We pass the meat through a meat grinder, then onions, carrots and garlic. Add chopped vegetables to the minced meat. Add a third of a teaspoon of salt, a pinch of ground pepper and pour in 50 ml of water for juiciness. Mix. Add your favorite spices if desired.

We form products. Transfer the rested dough to the table and divide it into eight equal parts with a knife greased with vegetable oil. Roll each piece of dough into a smooth ball. Cover the pieces with cling film to prevent them from getting chapped. Divide the filling into eight servings.

Roll out the ball of dough into a thin round cake. Place the filling in the middle.

We gather the edges of the cake into small folds, lay them on top of each other and pull them towards the center so that a small hole remains on the surface of the product. Lightly press the resulting pie with your palm. We form the rest of the products in the same way. Heat vegetable oil in a frying pan. Fry the Peremyachi in it on both sides until golden brown. Cover the pan with a lid during cooking. We keep the heating level of the stove at a medium level.

A simple recipe for Tatar Peremyachi is ready! Place finished products on paper towels to remove excess fat. And then we transfer it to a serving dish and serve it with freshly brewed tea.
Enjoy your meal!