Meat filling

  • 400 g meat, minced
  • 1 onion, finely chopped
  • 2 tsp salt
  • 1 tsp pepper
  • a little water, boiled and cooled

Chop the onion finely and add it to the minced meat. Add the cooled boiled water, salt and pepper. Mix everything together well. Knead the meat mixture until smooth.


  • 200 ml milk, warmed
  • 1 egg
  • a pinch of salt
  • 700 ml wheat flour

Vegetable oil for frying, such as sunflower oil

Heat the milk to about about the same temperature as your hand. Break one egg into the milk and add a little salt. Add the wheat flour. Knead the dough well until stiff. Cover with a towel and let rest for 10-15 minutes.

Divide the dough into four pieces. Shape the pieces into long baguette- (or sausage-)like shapes about 4-5 cm in diameter and cut them into 2-3 cm thick slices. Shape the slices of dough into small balls with your hands. On a floured surface, roll each ball into a circle about 10-15 cm in diameter.

Place a tablespoon or more of the meat mixture in the centre of the rolled pastry, and using a knife or fork, spread it out to about 2-3 cm of the circle’s edge. Gently lift the edge with your fingers and pleat the pastry around with fine folds. Leave a small hole in the centre.

Fry the peremech in a pan with hot vegetable oil. Put the pastry first hole-side down into the pan. The oil should come up to the middle of the pastry– do not completely immerse it in oil. Turn the peremech when the hole-side has become golden-brown.

The peremech are ready when both sides are golden-brown. Serve with yogurt, mustard, pickles, lingonberry jam, etc., and hot broth.

Hot broth

  • 100 ml hot water
  • salt and pepper
  • butter

Peremech is often served hot with hot broth. The hot broth makes the peremech even more delicious. Peremech can also be frozen and reheated. Enjoy your meal!

Photos Fazile Nasretdin