Fig. 7

A popular dish and important for the Mishär Tatar identity is pärämäç, also pronounced peremech or pärämäts. This pastry is filled with minced meat and chopped onion and a little salt and black pepper. The dough is rolled out into flat disks of 10–15-cm radius. A few spoons of meat mixture is added and flattened. Then, the edge of the disk is folded up neatly, leaving a small round opening. The round peremech pastries are either fried in a pan or oven-baked. Optionally, peremech is made with potatoes for a non-meat or lighter variation. Photo Fazile Nasretdin 1995