Afghan beef ravioli (Mantwo)

    2 hours 10 min

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

    33 people made this

    Serves: 4 

    • 200g natural yoghurt
    • 1 teaspoon chopped fresh mint
    • 2 cloves garlic, crushed
    • 450g minced beef
    • 175g chopped onion
    • 250ml 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 tablespoons tomato puree
    • 1/8 teaspoon dried red chilli flakes
    • 2 tablespoons water
    • 100g dried yellow split peas
    • 1/8 teaspoon dried red chilli flakes
    • 1 teaspoon ground coriander
    • 1/4 teaspoon ground cumin
    • 1 chicken stock cube
    • 375ml water

    Prep:45min  ›  Cook:1hr25min  ›  Ready in:2hr10min 

    1. In a small bowl, stir together yoghurt, mint and garlic. Refrigerate.
    2. In a large frying pan over medium heat, cook mince and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 250ml water, carrot, salt, black pepper, 1 1/2 teaspoons coriander and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
    3. Lay out wonton wrappers on aluminium foil. Mound two large spoonfuls of beef mixture in the centre 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.
    4. Place ravioli in steamer and steam 40 minutes.
    5. Meanwhile, mix together the yellow split peas, 1/8 teaspoon red chilli flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken stock cube and 375ml of water in a saucepan. Bring to the boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
    6. Meanwhile, in the large frying pan, mix remaining beef mixture with 2 tablespoons water, tomato puree and 1/8 teaspoon red chilli flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
    7. To serve, spread yoghurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.

    Wonton wrappers

    Wonton wrappers can be found frozen or refrigerated in Chinese shops, online and in some larger supermarkets.

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    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!  -  02 Oct 2008  (Review from Allrecipes US | Canada)


    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.  -  12 Nov 2005  (Review from Allrecipes US | Canada)


    Restaurant quality! An excellent dish that was a LOT of fun to make. I added finely chopped red peppers and green onions to the beef mixture for color and because I had them. I also had to use green peas instead of yellow based on what was available. I steamed the raviolis and also had some trouble with them sticking together. I might try brushing them with olive oil next time. I highly recommend this dish. If I could give it 6 stars, I would! 2/9/15 update - I've made this many times now and while I love the recipe as written, I've found that I prefer to use Basil in place of Mint. Just a personal preference, but the whole family agrees. Also, the instructions do not say to cover the split peas while cooking, but I've found this is the only way to get the slurry texture. When not covered, I was adding water every 5-10 minutes and just didn't get the right texture. Covering the pot solved this problem.  -  10 Jan 2010  (Review from Allrecipes US | Canada)