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Afghan Beef Raviolis (Mantwo) recipe |
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4 servings
Ingredients:
3/4 cup plain yogurt1 teaspoon chopped fresh mint leaves2 cloves garlic, crushed 1 pound ground beef1 1/2 cups chopped onion1 cup water1 carrot, grated3/4 teaspoon salt1 teaspoon ground black pepper1 1/2 teaspoons ground coriander1/2 teaspoon ground cumin26 wonton wrappers1 tablespoon tomato paste1/8 teaspoon red pepper flakes2 tablespoons water 1/2 cup dried yellow split peas1/8 teaspoon red pepper flakes1 teaspoon ground coriander1/4 teaspoon ground cumin1 cube chicken bouillon1 1/2 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.
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