Afghan Beef Raviolis (Mantwo)

Recipe View Prepare the Yogurt Sauce: In a small bowl, whisk together the yogurt, chopped fresh mint, and crushed garlic. Cover and refrigerate to allow the flavors to meld. (Prep time: 5 minutes)

Recipe View Sauté the Beef Filling: In a large skillet over medium heat, brown the ground beef and chopped onions, breaking up the meat as it cooks. Drain off any excess fat. (Prep time: 10 minutes)

Recipe View Simmer the Beef Filling: Stir in 1 cup of water, the grated carrot, salt, black pepper, 1 1/2 teaspoons of ground coriander, and 1/2 teaspoon of ground cumin into the skillet with the beef mixture. Reduce heat to low, cover, and simmer for 30 minutes, or until the water has evaporated and the flavors have melded. (Cook time: 30 minutes)

Recipe View Assemble the Ravioli: Lay out the wonton wrappers on a clean surface. Place approximately two large spoonfuls of the beef mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with water. Top with another wrapper and firmly press around the edges to seal, ensuring no air pockets remain. Gently roll up the edges to create a distinctive hat shape. Repeat until all ravioli are assembled. (Prep time: 45 minutes)

Recipe View Steam the Ravioli: Arrange the assembled ravioli in a steamer basket, ensuring they are not overcrowded. Steam for 40 minutes, or until the wrappers are translucent and the filling is heated through. (Cook time: 40 minutes)

Recipe View Prepare the Split Pea Sauce: While the ravioli are steaming, combine the yellow split peas, 1/8 teaspoon of red pepper flakes, 1 teaspoon of ground coriander, 1/4 teaspoon of ground cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for approximately 45 minutes, or until the split peas are tender and the mixture has thickened into a slurry-like consistency. Stir occasionally to prevent sticking. (Cook time: 45 minutes)

Recipe View Prepare the Tomato-Beef Topping: In the same skillet used for the beef filling, combine the remaining beef mixture with 2 tablespoons of water, tomato paste, and 1/8 teaspoon of red pepper flakes. Simmer over low heat for about 10 minutes, or until the liquid has evaporated and the mixture has thickened slightly. Stir frequently to prevent burning. (Cook time: 10 minutes)

Recipe View Assemble and Serve: To serve, spread a generous spoonful of the chilled yogurt sauce onto each serving plate. Arrange the steamed ravioli on top of the yogurt. Spoon the split pea mixture over the ravioli, followed by the tomato-beef topping. Serve immediately and enjoy the explosion of flavors and textures!