Peremachi (Tatar belyashi with meat)
IngredientsDough for belyash – 1 kg
Lamb – 650-750 g
Carrots – 1 pc.
Onions – 2 pcs.
Garlic – 1
Water – 1 cup
Sunflower oil for frying
Check out the recipe
Step by step recipe with photoLet’s start preparation of dumplings (Tatar belyache with meat) with the stuffing. For the stuffing you need very few products: lamb with fat, onion, garlic, carrot, water, salt and a mixture of spicy peppers.
The lamb is turned into minced meat. It is followed by onion, garlic and carrot.
Stuffing is seasoned with salt and a mixture of spices (to your choice and taste), and just before molding is supplemented with water – for juiciness.
Kefir dough for belyash is the best option for making quick and nutritious lamb patties. We decided to use it and not to waste time on kneading yeast dough. To fry belyash, it is necessary to stock up with good sunflower oil without odor.
Now that the dough and filling are ready, let’s start molding Tatar belyash. The kolobok is placed on the board.
The dough should be divided into several pieces. For quickness, grease the knife with sunflower oil.
Next we take a piece of dough in our hands. We roll a thick roll and pass it through the ring of our fingers, as if we were forming yeast rolls. Or simply tear off and roll small balls.
Then each of these balls is rolled out into a thin flat cake, and in the center of it a small amount of minced meat is deposited and slightly kneaded.
We mold pentamerchii with holes on top by overlapping method.
Place the tartar dumplings in the boiling oil with the hole down.
Tatar belyashi with meat fried on both sides over moderate heat until golden.
During cooking, use a net to prevent splattering. The juice from the filling will escape into the pan through the hole in the billet.
To preserve the juiciness of the filling, but to reduce the fatness of the product, ready belyashi removed from the pan pitted up on a paper towel.
After a minute we put the paryamachi on a serving plate and taste them. Tatar peremyachi are served with hot tea.