Popular at a well-known Afghan restaurant nearby, this dish uses wontons to create delicious beef-, bean- and spice-filled raviolis with an Afghani twist.
INGREDIENTS (for 4 servings):
- 3/4 cup plain yogurt
- 1 teaspoon chopped fresh mint leaves
- 2 cloves garlic, crushed
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- 1 pound ground beef
- 1 1/2 cups chopped onion
- 1 cup water
- 1 carrot, grated
- 3/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 26 wonton wrappers
- 1 tablespoon tomato paste
- 1/8 teaspoon red pepper flakes
- 2 tablespoons water
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- 1/2 cup dried yellow split peas
- 1/8 teaspoon red pepper flakes
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 cube chicken bouillon
- 1 1/2 cups water
PREPARATION:
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.