READY IN ABOUT 2¼ hrs

Afghan Beef Raviolis (Mantwo)

Read Reviews (20)

"This is a time consuming recipe, but it's worth it! This dish always sells out at a well-known Afghan restaurant nearby." — amanda1432

Directions

In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
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.
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.
Place ravioli in steamer and steam 40 minutes.
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.
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.
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.

Kitchen-Friendly View

PREP 45 mins
COOK 1 hr 25 mins
READY IN 2 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 02, 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!

—OCEANAVE

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Most Helpful Critical Review

Aug 31, 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.

—Darryl

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28 Ratings

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.

—concretejungleprincess

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Feb 08, 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.

—Catfish

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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.

—FrancesC

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Mar 24, 2010

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!

—sueb

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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.

—StanV

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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.

—Candy B.

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Nutrition

Calories
506 kcal
25%

Carbohydrates
56.8 g
18%

Cholesterol
77 mg
26%

Fat
15.6 g
24%

Fiber
9.2 g
37%

Protein
34 g
68%

Sodium
1168 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Afghan Beef Raviolis (Mantwo)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 506
** Calories from Fat: 141

% Daily Value *
** Total Fat 15.6g 24 %
** Saturated Fat 5.9g 30 %
** Cholesterol 77mg 26 %
** Sodium 1168mg 47 %
** Potassium 823mg 23 %
** Total Carbohydrates 56.8g 18 %
** Dietary Fiber 9.2g 37 %
** Protein 34g 68 %
** Sugars 8.5g
** Vitamin A 55 %
** Vitamin C 10 %
** Calcium 21 %
** Iron 57 %
** Thiamin 55 %
** Niacin 113 %
** Vitamin B6 24 %
** Magnesium 27 %
** Folate 75 %

* 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.