In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat.

Stir in salt, black pepper, paprika, cumin, and beef broth. Simmer for 5 minutes until the mixture thickens. Remove from heat and let cool.

In a mixing bowl, combine flour, baking powder, and 1/2 teaspoon salt. Gradually add warm water, mixing until a soft dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a kitchen towel and let it rest for 15 minutes.

Divide the dough into 8 equal pieces. Roll each piece into a circle about 4 inches in diameter.

Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. Once hot, carefully add the belyashi in batches, frying for about 3-4 minutes on each side until golden brown.

Remove and drain on paper towels.