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+====== Perm Krai Cuisine ======
+==== Posikunchiki ====
+Tiny fried meat pies, somewhat resembling miniature chebureki. Their most famous characteristic is their exceptionally juicy filling: when bitten, hot broth can literally squirt out, which is one of the explanations traditionally given for their unusual name. They are generally eaten immediately after frying, often with a dipping sauce. [([[https://www.gw2ru.com/russian-kitchen/1953-ural-cuisine-posikunchiki-recipe|Gateway to Russia]])]
+==== Komi-Permyak Pelnyani ====
+The ancestors or early regional forms of what became known as pelmeni are traditionally associated with the Komi-Permyak cuisine of the region. The name pel-nyan is usually interpreted as "bread ear", referring to the dumpling's characteristic shape. Historical versions could contain meat, mushrooms, fish, potatoes, or radish. [([[https://www.themoscowtimes.com/2022/10/15/the-paradox-of-pelmeni-a79097|The Moscow Times]])]
+==== Permian Shangi ====
+Open-faced round pastries traditionally topped with mashed potatoes and baked until golden. Unlike a typical sweet pastry, Permian shangi are savory, with the filling spread across almost the entire surface rather than concentrated in the center. [([[https://www.instagram.com/p/DW8ZbLpDR06/|Instagram]])]
+==== Pistiki Pies ====
+A particularly unusual Komi-Permyak specialty made with young shoots of field horsetail, known locally as pistiki. The tender spring shoots are prepared and chopped before being used as a filling for pies; they can also appear in soups, porridges, and other dishes. [([[https://visitperm.ru/en/about/food/|Visit Perm]])]
+==== Pistiki Porridge ====
+Young horsetail shoots are cooked into a nourishing porridge, sometimes combined with grains or other simple ingredients. The dish illustrates how traditional Permian cuisine made use of wild plants available for only a short period each spring. [([[https://visitperm.ru/en/about/food/|Visit Perm]])]
+==== Pistiki Cream Soup ====
+A modern presentation of an old foraged ingredient, in which prepared horsetail shoots are transformed into a smooth soup. Its unusual main ingredient makes it one of the more distinctive dishes associated with contemporary Permian cuisine. [([[https://www.gw2ru.com/russian-kitchen/1953-ural-cuisine-posikunchiki-recipe|Gateway to Russia]])]
+==== Yrosh ====
+A traditional Komi-Permyak cold dish based on fermented or soured ingredients and vegetables. It belongs to the group of rustic foods designed to be refreshing during the warmer season and demonstrates the importance of fermentation in local food traditions. [([[https://www.gastronom.ru/text/komi-permskaya-kuhnya-tradicionnye-blyuda-i-nacionalnye-delikatesy-pelnyani-yrosh-posekunchiki-i-drugie-1024035|Gastronom]])]
+==== Sur ====
+An old Komi-Permyak drink and food tradition based on fermentation. Depending on the particular preparation, sur can refer to a fermented beverage made from grain or other local ingredients, reflecting the region's ancient techniques for producing mildly sour drinks. [([[https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/traditional-kumiss/|Fondazione Slow Food]])]
+==== Fish Pelnyani ====
+Regional dumplings filled with freshwater fish such as pike or other locally available species. They demonstrate how the basic "bread ear" concept was adapted to the rivers and lakes of the Kama basin. [([[https://www.thefooddictator.com/hirshon-siberian-pelmeni-%D0%BF%D0%B5%D0%BB%D1%8C%D0%BC%D0%B5%D0%BD%D0%B8/|The Food Dictator]])]
+==== Radish Pelnyani ====
+A meatless version of the traditional dumpling filled with grated or prepared radish. The combination may sound surprising today, but root vegetables were valuable winter foods and could provide a strongly flavored alternative to meat. [([[https://www.youtube.com/watch?v=de_3I80Y1SQ|YouTube]])]
+==== Mushroom Pelnyani ====
+Dumplings filled with forest mushrooms, representing the importance of taiga and forest gathering in Permian cuisine. Historically, mushroom-filled versions were particularly significant during fasting periods. [([[https://www.tasteatlas.com/pelmeni-s-gribami|Taste Atlas]])]
+==== Kama Fish Rybnik ====
+A traditional closed pie filled with freshwater fish, onions, and herbs. Fish from the Kama and its tributaries provided an important source of food, while enclosing it in dough made a filling meal suitable for family tables and travel. [([[https://blog.russianfoodusa.com/siberian-fish-pie/|Russian Food USA]])]
+==== Game Meat Roast ====
+Venison, elk, wild boar, hare, and game birds have all been part of the broader food culture of the Perm forests. Slow roasting or stewing the meat with root vegetables produces the hearty dishes associated with the region's hunting traditions. [([[https://fooby.ch/en/foobyverse/stories/game-meat.html|Fooby]])]
+==== Forest Mushroom Cold Appetizer ====
+Salted or preserved wild mushrooms are served cold with onions, herbs, and vegetable oil. Mushroom preservation is particularly important in a region where the short growing season produces a large seasonal forest harvest. [([[https://foragerchef.com/salted-wild-mushrooms-in-brine/|Forager Chef]])]
+==== Berry Kissel ====
+A thick, softly gelatinous dessert prepared from local forest berries such as cranberries, lingonberries, or bilberries. Its sweet-tart character makes it a natural counterpart to the region's substantial meat, potato, and grain-based dishes. [([[https://www.tasteatlas.com/kissel|Taste Atlas]])]
+{{tag>food culture geography}}

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