"This is a time consuming recipe, but it's worth it! This dish always sells out at a well-known Afghan restaurant nearby." — amanda1432
Watch video tips and tricks
chopped fresh mint leaves
1 1/2 cups
ground black pepper
1 1/2 teaspoons
red pepper flakes
dried yellow split peas
1 1/2 cups
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!
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Afghan Beef Raviolis (Mantwo)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 506
** Calories from Fat: 141
See how to make a healthier version of orange beef.
See how easy it is to make this classic Chinese takeout dish at home.
See how to make Korean-style grilled short ribs.