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<p><b>New page</b></p><div>'''Peremech''' or '''Belyash''' is a traditional [[Tatar cuisine|Tatar]] dish, a type of [[dumpling]] that is popular in [[Tatarstan]] and [[Bashkortostan]], regions in [[Russia]]. It is also found in the cuisines of other Turkic nations and the [[Mongolia|Mongolian]] cuisine.<br />
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==Etymology==<br />
The word "Peremech" is derived from the Tatar words "pere" (over) and "mech" (fire), indicating the traditional method of cooking over an open fire. The Russian name "Belyash" is believed to have originated from the word "bely", meaning white, referring to the color of the dough.<br />
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==Preparation==<br />
Peremech is made by filling a piece of dough with minced meat, usually [[beef]] or [[mutton]], and then baking it in an oven. The dough is typically made from wheat flour, water, salt, and yeast. The filling is seasoned with onions, salt, and pepper. Unlike many other types of dumplings, the top of a peremech is left open, exposing the meat filling.<br />
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==Cultural Significance==<br />
Peremech holds a significant place in Tatar and Bashkir cultures. It is often served at festive events and is a common street food. In Tatarstan, the city of [[Kazan]] hosts an annual Peremech Festival, where chefs from across the region compete to make the best peremech.<br />
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==Variations==<br />
There are several variations of peremech across different cuisines. In Mongolia, a similar dish is called [[buuz]]. The [[Uzbekistan|Uzbek]] version, known as [[Chuchvara]], is smaller in size and is usually boiled or steamed.<br />
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==See also==<br />
* [[List of dumplings]]<br />
* [[Tatar cuisine]]<br />
* [[Bashkir cuisine]]<br />
* [[Mongolian cuisine]]<br />
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[[Category:Dumplings]]<br />
[[Category:Tatar cuisine]]<br />
[[Category:Bashkir cuisine]]<br />
[[Category:Mongolian cuisine]]<br />
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