Recipe by amanda1432
"This is a time consuming recipe, but it's worth it! This dish always sells out at a well-known Afghan restaurant nearby."
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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.
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.
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!
* 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 from Fat: 141
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