Afghan Beef Raviolis (Mantwo)

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.