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!
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.
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.
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.
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.
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!
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!
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.
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.
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.
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