Afghan Beef Raviolis

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 cup plain yogurt
• 1 teaspoon chopped fresh mint leaves
• 2 cloves garlic, crushed
• 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
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the yellow split peas, chicken bouillon cube and 1 cup water in a saucepan. Bring to a boil, reduce to a simmer and cook covered until the peas are very soft, about 30 minutes. Drain any extra liquid and mash the peas lightly.

2. Crush the garlic and divide it in half. Stir one half into the yogurt with the chopped mint and set the yogurt sauce aside in the fridge.

3. Heat a dry large skillet over medium-high heat. Add the ground beef, breaking it up, and cook about 8 minutes until no pink remains and it reaches 160°F (71°C). Drain excess fat if needed.

4. Add the chopped onion, grated carrot and remaining garlic. Cook 5 minutes until soft. Stir in the salt, black pepper, 1 1/2 teaspoons ground coriander, 1/2 teaspoon ground cumin and 1/8 teaspoon red pepper flakes. Cook 1 minute, then stir in the mashed split peas. Cool 15 minutes.

5. Place about 1 teaspoon of filling in the center of each wonton wrapper. Brush the edges with a little of the 2 tablespoons water, fold into triangles or squares and pinch the edges firmly to seal.

6. Bring a large pan of water to a boil. Cook the dumplings in batches for 6 to 8 minutes until the wrappers are tender and cooked through. Keep them warm while cooking the rest.

7. For the tomato sauce, combine the tomato paste, 1 1/2 cups water, 1 teaspoon ground coriander, 1/4 teaspoon ground cumin and 1/8 teaspoon red pepper flakes in a saucepan. Simmer 10 minutes until slightly thickened.

8. Serve the dumplings topped with the tomato sauce and spooned with the yogurt sauce. Sprinkle with a little extra mint if you like.