{{Short description|Tatar and Bashkir fried dough pastry}} {{Infobox prepared food | name = Peremech | image = Belyashi 2.jpg | image_size = 250px | caption = | alternate_name = Belyash | country = Russia | region = Tatarstan, Bashkortostan | creator = | course = | served = | main_ingredient = Unleavened dough or yeast dough, ground meat | variations = | calories = | other = }} {{Redirect|Belyashi|the village|Belyashi (village)}}
'''Peremech''' ({{langx|tt-Cyrl|пәрәмәч}} / ''pərəməç'' / ''pärämäç''; {{langx|ba|бәрәмес}}, tr. ''beremes''; {{langx|ru|беляш|belyash}}) is an individual-sized fried dough pastry common in Volga Tatar and Bashkir cuisines.<ref name="Davidson">{{cite book | title = The Oxford Companion to Food | author = Alan Davidson | publisher = Oxford University Press | date = 2014 | isbn = 978-0199677337 | url = https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA810 }}</ref> 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.<ref name="Atlas">{{cite book | title = Народы России. Атлас культур и религий | author = | publisher = Москва: Феория. Министерство регионального развития Российской Федерации. Российская академия наук | chapter = Татары | year = 2008 | page = 91 | isbn = 978-5-287-00607-5 | language = Russian }}</ref><ref name="Tibilov">{{cite book | title = Осетинские, грузинские и татарские пироги | author = Едуард Тибилов | editor = А. Братушева | publisher = Эксмо | year = 2014 | page = 82 | url = https://books.google.com/books?id=XW1vBQAAQBAJ&pg=PA82 | isbn = 978-5-457-66291-9 | language = Russian }}</ref><ref name="Semenova">{{cite book | title = Блины и блинчики | editor = Светлана Семенова | publisher = Книжный клуб "Клуб семейного досуга" | year = 2014 | url = https://books.google.com/books?id=kee1AwAAQBAJ&pg=PT131 | isbn = 978-9-661-47252-4 | language = Russian }}</ref> Alternatively, peremech can be filled with potato or quark.<ref>{{cite book | title = Историческая этнография татарского народа | author1 = С. В. Суслова | author2 = Р. К. Уразманова | publisher = Академия наук СССР. Казанский филиал | date = 1990 | page = 74 | language = Russian }}</ref><ref name="Tatar_cuisine">{{cite book | title = Татарская кухня. Изделия из теста | publisher = DirectMEDIA | isbn = 978-5-998-91091-3 | pages = [https://books.google.com/books?id=_dX56wWdFFwC&pg=PT116 5797] | language = Russian }}</ref>
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.<ref name="Davidson"/><ref name="Atlas"/><ref name="Tibilov"/><ref name="Semenova"/><ref name="BHTF">{{cite book | title = Книга о вкусной и здоровой пище | year = 1952 | publisher = Москва: Пищевая промышленность | page = 271 | language = Russian }} [English edition: {{cite book | title = The Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union | publisher = SkyPeak Publishing LLC | date = 2012 | isbn = 978-0615691350 }}]</ref> However, dough neatly kneaded around the hole gives the classical peremech its distinctive shape.<ref name="Davidson"/>
Peremech is traditionally served with broth, qatiq (yogurt) or ayran.<ref name="Davidson"/><ref name="Tatar_cuisine"/>
Nowadays, the meat-filled version is common throughout Russia and other post-Soviet countries, where it is usually referred to as '''belyash''' ({{langx|ru|беляш}}, pl. беляши, ''belyashi'').<ref name="Tibilov"/><ref name="Semenova"/><ref name="BHTF"/><ref name="Sinclair">{{cite book | title = International Dictionary of Food and Cooking | author = Charles Gordon Sinclair | publisher = Taylor & Francis | date = 1998 | isbn = 978-1-579-58057-5 | url = https://books.google.com/books?id=fnveo8cyxKkC&q=belyashi&pg=PA57 }}</ref><ref name="Lutovinova">{{cite book | title = Слово о пище русских: к истории слов в русском языке | author = Ирина Сергеевна Лутовинова | publisher = Санкт-Петербургский государственный университет | date = 1997 | page = 141 | language = Russian }}</ref> 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-sized pie with meat and potato filling.<ref name="Lutovinova"/><ref>{{cite book| author = | title = Татары Среднего Поволжья и Приуралья | publisher = Институт языка, литературы и истории, Академия наук СССР, Казанский филиал. Наука | year = 1967 | page = 170 | language = Russian }}</ref><ref>An individual-sized version of bəleş, known as ''waq-bəleş'', exists and is shaped similarly to peremech, but it is baked and not fried.</ref> 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.
<gallery widths="200" heights="140"> File:Belyash.jpg|Traditionally shaped peremech with neatly pleated dough casing File:Belyash2.jpg|A bitten belyash with meat filling File:Peremech from Siberia.jpg|Belyashs without a hole in the top File:Pärämäç - Tampere, Finland.jpg|''Pärämätsi'' in Tampere, Finland </gallery>
== See also == * List of Russian dishes * Öçpoçmaq * Qistibi
== References == {{reflist}}
{{Doughnuts}} {{Pastries}} {{Street food}}
Category:Deep fried foods Category:Doughnuts Category:Savoury pies Category:Snack foods Category:Street food Category:Russian cuisine Category:Bashkir cuisine Category:Tatar cuisine Category:Soviet cuisine Category:Finnish cuisine Category:Tajik cuisine Category:Meat dishes