Entree: Russia – Tatar Cuisine – пәрәмәч ➤ pärämäç (Tatar meat-filled round pastry with an open top, traditionally fried or baked and served hot)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil, plus additional for frying
- 1 large egg for dough (optional) and 1 egg for egg wash
- 1 lb (454 g) ground beef or a beef-and-lamb mix
- 1 large onion, very finely chopped (about 6 oz / 170 g)
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin (optional, for authentic warmth)
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) water or beef broth, to loosen filling if needed
- Vegetable oil for frying: about 1–2 cups (240–480 ml) depending on pan size
- Fresh chopped dill or parsley for garnish (optional)

Instructions

1. Step 1: In a small bowl, dissolve sugar in warm milk, sprinkle the yeast on top and let sit 5–10 minutes until foamy. In a large bowl, combine flour and salt, make a well, add the yeast mixture, 1 egg (if using), and 2 tbsp oil. Mix and knead until a smooth elastic dough forms, about 8–10 minutes by hand or 5–7 in a mixer. Cover and let rise in a warm place until doubled, about 1 hour.
2. Step 2: While dough rises, make the filling: combine ground meat, finely chopped onion, salt, pepper, cumin, and 2 tbsp water or broth in a bowl. Mix thoroughly until sticky and well combined; this ensures a cohesive filling.
3. Step 3: Punch down the dough and divide into 8 equal pieces. On a floured surface, roll each piece into a round about 4–5 inches (10–12 cm) in diameter. Place a heaping 3–4 tbsp (about 40–50 g) of meat filling in the center of each round.
4. Step 4: Gather the edges of the dough up around the filling and pinch to seal at the base, leaving a small open hole at the top (about 1 inch / 2–3 cm) so the filling remains exposed. Press gently to flatten the bottom slightly so it sits well in the pan.
5. Step 5: Heat 1/4 inch (6 mm) vegetable oil in a large skillet over medium heat. When hot, place peremech seam-side down and fry until the underside is golden, about 3–4 minutes. Flip carefully and fry the top edge and exposed filling side until the dough is golden and meat is cooked through, another 3–5 minutes. Work in batches and add oil as needed.
6. Step 6: Optionally, transfer fried peremech to a baking sheet and finish in a 375°F (190°C) oven for 5–8 minutes to ensure the meat is fully cooked. Brush dough edges with beaten egg for sheen before or after baking.
7. Step 7: Drain on paper towels briefly, garnish with chopped dill or parsley, and serve hot.