Afghan Beef Raviolis (Mantwo)

Name: Afghan Beef Raviolis (Mantwo)
Total time: 130
Yield: 4
Ingredients: 0.75 cup plain yogurt; 1 teaspoon chopped fresh mint leaves; 2 cloves garlic, crushed; 1 pound ground beef; 1.5 cups chopped onion; 1 cup water; 1 carrot, grated; 0.75 teaspoon salt; 1 teaspoon ground black pepper; 1.5 teaspoons ground coriander; 0.5 teaspoon ground cumin; 26 wonton wrappers; 1 tablespoon tomato paste; 0.125 teaspoon red pepper flakes; 2 tablespoons water; 0.5 cup dried yellow split peas; 0.125 teaspoon red pepper flakes; 1 teaspoon ground coriander; 0.25 teaspoon ground cumin; 1 cube chicken bouillon; 1.5 cups water

Recipe by amanda1432 from allrecipes.com

Dinner 2 Hr. 10 Mins.

Ingredients

4 servings

•

0.75 cup plain yogurt
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1 teaspoon chopped fresh mint leaves
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2 cloves garlic, crushed
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1 pound ground beef
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1.5 cups chopped onion
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1 cup water
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1 carrot, grated
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0.75 teaspoon salt
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1 teaspoon ground black pepper
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1.5 teaspoons ground coriander
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0.5 teaspoon ground cumin

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26 wonton wrappers
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1 tablespoon tomato paste
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0.125 teaspoon red pepper flakes
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2 tablespoons water
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0.5 cup dried yellow split peas
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0.125 teaspoon red pepper flakes
•

1 teaspoon ground coriander
•

0.25 teaspoon ground cumin
•

1 cube chicken bouillon
•

1.5 cups water

Instructions

In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
Place ravioli in steamer and steam 40 minutes.
Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.