Peremyachi is a well-known dish in Tatar cuisine. These are whites, which are prepared from yeast and unleavened dough. Minced meat is prepared from three types of meat.
It is necessary
- - 0.5 kg of flour;
- - 1 egg;
- - 1 glass of water;
- - beef, pork, lamb on the bone;
- - 1 PC. Luke;
- - garlic;
- - greens.
Instructions
Step 1
Take the pulp of the meat, carefully cut it off the bones. Rotate twice through a meat grinder, the second time with garlic and onions. To add taste and aroma, you can cut dill or parsley into minced meat. Salt the mass, pepper to taste.
Step 2
Pour the meat bones with cold water and simmer the broth over low heat. While it is cooking, knead the unleavened dough from flour, water and eggs, add a little salt. Roll out the finished dough on the table in a layer 3 mm thick.
Step 3
Using a rounded shape, cut out circles with a diameter of 8-10 mm. Place one tablespoon of minced meat on each tortilla. Then lift the edges of the dough, make it so that there is a small depression in the middle.
Step 4
Pour sunflower oil into a container with high sides. See that the balls are almost completely immersed in it. Place the whites so that the hole is at the bottom. Reduce the gas to a minimum, as the dough may burn, and the minced meat will not be fried.
Step 5
When one side of the peppers is well browned, turn them over and pour two to three tablespoons of boiling broth into the holes. When the whites are fried on the other side, turn off the gas. Place the peppers on a napkin to absorb the excess oil.
