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Afghan Beef Raviolis (Mantwo)


"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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2 h 10 m servings 506 cals
Original recipe yields 4 servings


  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1173 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
  2. 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.
  3. 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.
  4. Place ravioli in steamer and steam 40 minutes.
  5. 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.
  6. 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.
  7. 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.

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Read all reviews 26
  1. 39 Ratings

Most helpful positive review

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...

Most helpful critical review

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 s...

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Most positive
Least positive

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...

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 tex...

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...

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 us...

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 abo...

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 u...

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 mor...

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.

One of the most technical dishes I have ever done. Tastes great but you better be marriage material before you convince me to make this again. Took the better part of a day to make, the rest o...