This is a time consuming recipe, but it's worth it! This dish always sells out at a well-known Afghan restaurant nearby.

Recipe Summary

prep:
45 mins
cook:
1 hr 25 mins
total:
2 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

506 calories; protein 34g; carbohydrates 56.8g; fat 15.6g; cholesterol 76.4mg; sodium 1172.7mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2008
I really liked this dish. It was quite different. It only took me about 50 minutes to make everything: I started the split peas while the beef was browning I took out about a cup of the browned beef for the dumplings and started the meat sauce before I filled the dumplings I cooked the dumplings in simmering water for about a minute per batch. I served it with roasted vegetables: eggplant peppers and tomatoes tossed with chopped garlic and olive oil. Very tasty! Read More
(28)

Most helpful critical review

Rating: 3 stars
08/31/2009
My split peas also never formed into a "slurry" but more like a rather thick paste. Tasty meal nonetheless! I really think these ought to be steamed if you have the time as the taste is just so much lighter. Read More
(11)
45 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/02/2008
I really liked this dish. It was quite different. It only took me about 50 minutes to make everything: I started the split peas while the beef was browning I took out about a cup of the browned beef for the dumplings and started the meat sauce before I filled the dumplings I cooked the dumplings in simmering water for about a minute per batch. I served it with roasted vegetables: eggplant peppers and tomatoes tossed with chopped garlic and olive oil. Very tasty! Read More
(28)
Rating: 4 stars
11/12/2005
Not nearly as difficult to make as I first thought when I looked at the recipe. The most difficult part was trying to make the 'raviolis' look pretty! Interesting and different flavour and texture that me and hubby decided we rather enjoyed. You must like garlic and not be a "meat and 3 veg" person to enjoy this though. While it will not go into rotation this is a meal I will make again for a special occasion. Read More
(24)
Rating: 5 stars
02/09/2015
Restaurant quality! An excellent dish that was a LOT of fun to make. I added finely chopped red peppers and green onions to the beef mixture for color and because I had them. I also had to use green peas instead of yellow based on what was available. I steamed the raviolis and also had some trouble with them sticking together. I might try brushing them with olive oil next time. I highly recommend this dish. If I could give it 6 stars I would! 2/9/15 update - I've made this many times now and while I love the recipe as written I've found that I prefer to use Basil in place of Mint. Just a personal preference but the whole family agrees. Also the instructions do not say to cover the split peas while cooking but I've found this is the only way to get the slurry texture. When not covered I was adding water every 5-10 minutes and just didn't get the right texture. Covering the pot solved this problem. Read More
(21)
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Rating: 5 stars
02/15/2008
I love love love this recipe--it's my new favorite. I'd printed it out weeks ago and talked about making it--but my husband surprised me with the meal on Valentine's Day. He made it with lamb instead of beef which I think made it even better. He also made the pasta dough for the ravioli. It's such a gorgeous dish with its layers of different flavors and textures. I want one of us to make it again soon (and take a picture this time!). I guess it probably would serve four if you're not ravenous (or if you have a starter and a salad). But when I make a labor-intensive recipe like this I want it to last--so next time I'll double it. Read More
(21)
Rating: 5 stars
02/08/2006
I thought that this was really good and my husband agreed. It was easy alot of ingredients but not alot of prep work. I used green split peas and dried mint and I boiled the ravioli for about 4 minutes instead of steaming (a time consideration). I used very lean ground beef and it felt like a light meal. Read More
(20)
Rating: 5 stars
03/24/2010
Great taste! Wonderful presentation! I folded the wonton wrappers in half over the meat mixture then baked at 350 for a few minutes (too long in my case as they started to turn brown!). I used green split peas since the yellow ones weren't available. All of the tastes complimented each other. I will be making this again! Read More
(17)
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Rating: 5 stars
01/05/2010
Loved this recipe! It was very similar to an Afghan place we like in Baltimore! It took just over an hour to prepare (boiled the raviolis for about 4 minutes). I felt that it could have used more salt/cumin/coriander but I like really flavorful foods! Like others I couldn't find yellow split peas and used green instead. Made 16 ravioli and two of us could only eat 4 per serving so had leftovers for the next night too! Read More
(15)
Rating: 5 stars
02/17/2008
Love the tastes textures and colours. I too boiled the raviolis for 4 minutes steaming 2 for comparison and as long as you drain them well it's fine. Next time will try lamb. Read More
(14)
Rating: 5 stars
05/01/2006
I just made this recipe this evening and my husband raved about it. It was an interesting recipe to make (lots of fun) and very flavorful. We're partial to Middle Eastern food and this was an excellent dish. I made the recipe exactly as specified with no changes. Read More
(13)
Rating: 3 stars
08/31/2009
My split peas also never formed into a "slurry" but more like a rather thick paste. Tasty meal nonetheless! I really think these ought to be steamed if you have the time as the taste is just so much lighter. Read More
(11)
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