Peremech

Ingredients: 

Meat filling  
500 gram minced beef  
1-2 chopped onions  
1 deciliter(*) cold water  
2 teaspoons of salt  
Half teaspoon of pepper 

Mix them together well and prepare for the next step. 

Dough  

5 deciliters of milk  
1 egg  
1 teaspoon of salt  
13-14 deciliters of wheat flour 

Place the ingredients in a bowl, mix well, and knead until the dough is smooth.  

(*) 2.5 deciliters correspond to 1 cup in U.S. equivalents. 

Let the dough sit for a couple of hours, covered with a dishtowel, and then begin making the Peremetch.  
Using a rolling pin, roll out round and thin pieces of dough, pizza-like discs. (Size is quite similar to CD – compact disc). The diameter of each disc is about 10-11 cm or 4 inches. Put 1-2 tablespoons of meat mixture (step 1) in the middle of the disc and spread it evenly, leaving more than 2 cm or about 1-inch free space from the edge. Place another disc to cover the filling and seal the edge by pressing gently and creasing. Make a hole in the middle (about 1-2 cm or about 0.5 inches). Fry in hot oil, on each side for about 2 minutes, until the Peremetch becomes crisp and light brown. (Please, taste the very first Peremetch just to make sure that it is crisp and well done, and then continue with the rest.) 

Usually, this Tatar main dish is served directly from the kitchen, “Hotline Service,” and naturally eaten while it is still hot. Melted butter, mixed with some hot water, is often sprinkled on Peremetch. Strong mustard or some other spicy sauce, and a salad are highly recommended. Hot tea is usually served with the Peremetch. 

(from www.ruscuisine.com