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Peremyachi on kefir
Baked goods

Peremyachi on kefir

120 min4 serv.21 февр. 2026 г.

Description

The pastry is simple and quick to prepare. This Tatar national dish will leave no one indifferent. Moreover, in many families, kefir-based peremyachi made at home are the hostess's signature dish. They are prepared similarly to the well-known belyashi, but in a different shape. You can add rice to the filling (optional). Serve with tea or coffee.

Instructions

  1. 1

    Step 1

    Step 1

    1. I suggest a classic recipe for peremyachis on kefir. First, dissolve the yeast, sugar, and salt to make a starter, leaving it for fifteen minutes.

  2. 2

    Step 2

    Step 2

    2. Melt the butter and let it cool slightly, then add the sour cream and mix thoroughly. Transfer the mixture to a deep bowl and add the flour. Make a well in the center and pour in the yeast mixture. Add the remaining flour and knead to form a soft dough. The dough is ready when it starts to come away from your hands. Pour some vegetable oil onto the work surface and knead the dough. The finished dough should be very elastic. Lightly oil the work surface again and knead the dough once more. Let it rise for thirty minutes, covered with plastic wrap. I punch it down several times, and after the third rise, it's ready for baking.

  3. 3

    Step 3

    Step 3

    3. Next, prepare the minced meat and add finely chopped onion to it. Then season with salt, pepper, and spices. Add minced garlic and herbs, as well as a little water (to make the filling juicier).

  4. 4

    Step 4

    Step 4

    4. Divide the dough into equal pieces, about 50-60 grams each. Then roll them into balls and flatten into small rounds. Place 1 tablespoon of the prepared filling onto each round.

  5. 5

    Step 5

    Step 5

    5. I crimp the edges in the shape of a "skirt" and leave an opening in the center, where I will later place the filling.

  6. 6

    Step 6

    Step 6

    6. Next, heat the vegetable oil and fry the peremyachis in a pan for 3–4 minutes on each side. Start by frying the open side with the filling. Make sure the heat is set to medium—this way, the peremyachis will cook evenly and thoroughly.

  7. 7

    Step 7

    Step 7

    7. Transfer the ready dumplings to a plate, garnish with herbs, and, if desired, drizzle with sour cream.