adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Afghan Beef Raviolis (Mantwo)
Afghan Beef Raviolis (Mantwo)
0 Likes
Prep Time:
45 minutes
Cook Time:
85 minutes
Total Time:
130 minutes
Afghan-inspired beef dumplings with mint yogurt and yellow split peas, a flavorful twist on wontons.
Ingredients:
  • 1 cup water
  • 1 carrot, grated
  • 0.75 cup plain yogurt
  • 1 teaspoon chopped fresh mint leaves
  • 2 cloves garlic, crushed
  • 1 pound ground beef
  • 1.5 cups chopped onion
  • 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
  • 1 teaspoon ground coriander
  • 0.25 teaspoon ground cumin
  • 1 cube chicken bouillon
  • 1.5 cups water
Instructions:
  • Combine creamy yogurt with fresh mint and garlic in a small bowl. Chill in the refrigerator.
  • Brown the ground beef and onions in a large skillet over medium heat until the meat is cooked through and the onions are soft. Be sure to break up the meat as it cooks. Drain any excess fat. Add 1 cup of water, carrots, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin to the skillet. Let the mixture simmer, uncovered, for about 30 minutes or until the water has evaporated.
  • Place a wonton wrapper on aluminum foil. Spoon two generous spoonfuls of beef mixture onto the center of the wrapper. Moisten your finger with water and run it along the edges. Top with another wonton wrapper and seal the edges firmly. Shape the ravioli into a round hat form. Repeat to make a total of 13 ravioli.
  • Steam the ravioli for 40 minutes in a steamer.
  • Combine yellow split peas, red pepper flakes, coriander, cumin, chicken bouillon, and water in a saucepan. Boil, then simmer uncovered for 45 minutes until thickened to a slurry-like consistency.
  • In a large skillet, combine the remaining beef mixture with 2 tablespoons of water, tomato paste, and 1/8 teaspoon of red pepper flakes. Simmer gently until the liquid has evaporated, approximately 10 minutes.
  • Spread creamy yogurt on a sleek serving plate, layer with delicate ravioli, generously top with flavorful split pea mixture, then crown with savory tomato and beef mixture. Serve promptly to enjoy the fusion of tastes and textures.

Similar Recipes