Beef is the culinary name for meat from cattle, particularly skeletal muscle.
Buuz (Бууз; Бууза, buuza) is a type of Mongolian steamed dumpling filled with meat.
Chebureki, sometimes spelled chiburekki (çiberek, çiğ börek, chiburekki, șuberec, чебурек, cheburek, ət qutabı, чебуреки; also known as çır-çır), is a deep-fried turnover with a filling of ground or minced meat and onions.
The circulatory system, also called the cardiovascular system or the vascular system, is an organ system that permits blood to circulate and transport nutrients (such as amino acids and electrolytes), oxygen, carbon dioxide, hormones, and blood cells to and from the cells in the body to provide nourishment and help in fighting diseases, stabilize temperature and pH, and maintain homeostasis.
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
Garlic (Allium sativum) is a species in the onion genus, Allium.
Jiǔcài Hézi (韭菜盒子, lit: garlic chives small box) is a type of Chinese savory pocket pie, originated from Shandong, China.
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
Meat is animal flesh that is eaten as food.
Mongolia (Monggol Ulus in Mongolian; in Mongolian Cyrillic) is a landlocked unitary sovereign state in East Asia.
Mongolian cuisine primarily consists of dairy products, meat, and animal fats.
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Russian cuisine is a collection of the different cooking traditions of the Russian people.