This is a time consuming recipe, but it's worth it! This dish always sells out at a well-known Afghan restaurant nearby.
Ingredients
- plain yogurt: 0.75 cup
- fresh mint leaves: 1 tsp (chopped)
- garlic: 2 clove (crushed)
- ground beef: 1 pound
- ½ cups chopped onion: 1 piece
- water: 1 cup
- carrot: 1 piece (grated)
- salt: 0.75 tsp
- ground black pepper: 1 tsp
- ½ teaspoons ground coriander: 1 piece
- ground cumin: 0.5 tsp
- wonton wrappers: 26 piece
- tomato paste: 1 Tbsp
- red pepper flakes: 0.125 tsp
- water: 2 Tbsp
- yellow split peas: 0.5 cup (dried)
- red pepper flakes: 0.125 tsp
- ground coriander: 1 tsp
- ground cumin: 0.25 tsp
- cube chicken bouillon: 1 piece
- ½ cups water: 1 piece
Metric Conversion
Stages of cooking
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In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
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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.
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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.
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Place ravioli in steamer and steam 40 minutes.
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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.
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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.
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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.
