Reviewed: Sep. 28, 2009

I was confident in trying a new recipe. This looks yummy I thought. Well, I made it with some friends. More and more people kept coming (for dinner) and I began to think this looks weird. I told everyon what it was and they could try what they wanted. We found that if you eat all the layers together like the recipe it's so yummy. The Mantwo vanished. Our neighbor girl, who is a picky eater asked if she could bring a plate home for her brother ... But it was gone. We were able to prepare the meal much quick then the recipe said. We found stuffing the Raviolis to be the most difficult part in preparation.We found that they stuck togather in our steamer once stuffed. We found out doing less at a time and spraying oil on them made it work much better.

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Reviewer:

Anna

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Reviewed: Aug. 30, 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.

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Darryl

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Reviewed: Jul. 29, 2009

Yummy! I was skeptical of how the textures would work together, but they melded together wonderfully. It was a bit of work, but not as much as I thought it would be. Stuffing the dumplings took the longest - everything else just had to simmer for a while. I omitted the carrot, mint and garlic because I didn't have any. I also boiled the dumplings for 2-3 min instead of steaming them, and they turned out fine. My split peas never ended up as a "slurry," maybe because I used green instead of yellow? I didn't think it would make a difference, so I just bought what was available at the store. If you make it 4 servings, it's definitely a little lighter than most Americans are used to. I had two servings and nothing else and was stuffed.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: May 12, 2009

Very good, but not as good as I've experienced it at an Afghanistan restaurant. Worth a try.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Apr. 8, 2009

Amazing!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Oct. 2, 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!

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OCEANAVE

Cooking Level: Professional

Living In: Joppa, Maryland, USA

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Reviewed: Feb. 25, 2008

I was ok about this recipe, but it just seemed like too much work for the reward. I boiled the raviolis as well. Just wasn't my thing I guess.

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Jodi

Cooking Level: Intermediate

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Reviewed: Feb. 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.

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StanV

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Feb. 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.

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FrancesC

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Feb. 12, 2007

Very flavorful-I enjoyed making this recipe. Next time I will double the amount of yogurt sauce.

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Kami

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Reviewed: Apr. 30, 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.

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Candy B.

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 8, 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.

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Reviewer:

Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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Reviewed: Nov. 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.

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