Cooking description:
Yeast-free mash at home is quite simple to prepare, if you have the ingredients from the recipe. The list of products is also quite accessible, so you will definitely be able to pamper yourself and your family this time.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Pork / Dough
Dish: Baking
Cuisine geography: Tatar / Eastern
Diet: Baking without
Ingredients:
- Pork - 700 Grams
- Medium onions - 3 Pieces
- Ground black pepper - To taste
- Salt - 2 Teaspoons (1 teaspoon - into minced meat, 1 teaspoon - into dough)
- Milk - 1 Glass
- Kefir - 1 Glass
- Eggs - 4 Pieces
- Vegetable oil - To taste (3 tablespoons - for the dough, when frying - at your discretion)
- Soda - 1 Teaspoon
- Flour - 6 Glasses
Servings: 6
How to make "Yeast-Free Peremesh"
Recipe for peremyachi without yeast with a photo: 1. Make minced meat. To do this, we twist the meat and onions through a meat grinder, salt, pepper, mix thoroughly and put the minced meat in the refrigerator while we make the dough.
2. Prepare the dough. Mix milk with kefir and add eggs to them and beat lightly with a whisk. Add baking soda, salt, vegetable oil and beat again.
3. Sift the flour and add it to the resulting mass from the previous paragraph. Stir. You should make a dough that sticks to your hands. We take a bag, sprinkle it with flour from the inside and put the resulting dough into it. We leave it for 5-10 minutes.
4. After that, take out the dough and minced meat. Cut off small pieces from the dough, roll them into cakes, and spread about 1 tbsp on top. l. prepared minced meat.
5. We pinch the edges of the whitewash, forming a kind of pouch, while leaving a small hole on top.
6. Preheat a frying pan and pour in vegetable oil, it is desirable that it covers all of our peremyar or slightly below the level of whitewash. Fry them first with a hole down for five minutes, then with a hole up for three minutes, while covering the pan with a lid.
7. Take out the resulting peppers and place them on paper towels to remove excess oil. Our delicious whites are ready, bon appetit!