This is a time consuming recipe but its worth it This dish always sells out at a wellknown Afghan restaurant nearby
Prep Time
2 hrs 10 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
