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Discover the full potential of ground beef with a collection of 45 delicious recipes, perfect for lunch, dinner, and appetizers!
Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. [3] Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine. [4] A variation is known as Mongolian lamb which substitutes lamb for the beef in the dish.
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Repeat with the remaining beef, adjusting the heat to maintain the oil temperature at 350-375°. Add the bok choy and 1/2 cup of water to a large frying pan over high heat. Steam for 3 minutes ...
Khuushuur meat pies, buuz dumplings and boiled mutton From smallest to largest: boortsog cookies, aaruul (dried curds), and ul boov cakes. Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.
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Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to shashlik, [36] or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms.
Shashlik, or shashlyck (Russian: шашлык shashlyk pronunciation ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, [1] [2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union ...