Afghan Beef Ravoilis

I made these last night since I am branching out on my cooking. I make lots of French and Italian dishes, those are what I prefer but I have wanted to try new recipes from all over. I have always liked food from all over so I'd like to get into making dishes from other parts of the world.

I decided this week was Middle Eastern food week

These are beef raviolis made with wonton wrappers not pasta and then they are steamed. I had to buy a steamer to make these which of course is no big deal. There are a variety of flavors and this is the first dish to get me to eat any kind of peas since I was about 5yrs old. I loved these and will be making more for sure!

This is a recipe I got from Allrecipes.com under the Middle Eastern section or you can just type in the name into search and it will come up. I didn't change the recipe because it was the first time I made it and I like to stick to the recipe when it's my first time. Next time however I am changing a few things and adding to the stuffing mixture and making the top layer not as spicy.
Afghan Beef Ravioli

Afghan Beef Ravioli

[atsimg]http://files.abovetopsecret.com/images/member/f68da7ab5f28.jpg[/atsimg]
Ingredients

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

1. In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.

2. In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat.

3. 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.

4. 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.

5. 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.

6. 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.

This is a very good dish, it is time consuming about three hours til it is ready but it is very good! I love the yogurt blend on the bottom, it goes great with the spicy topping!


My roommate is always trying to set my dishes up on display for my pics but I never do it, this time I let him do it since I got my new Eiffel Tower plates

[atsimg]http://files.abovetopsecret.com/images/member/7e1486cb3f8a.jpg[/atsimg]

Nobody


Anyone ever had anything like this?

I don't understand how that is ravioli, but I'd still eat it.......

reply to post by mblahnikluver

Sounds totaly fab,i love cookin and im a bit of a hothead chilly freak so this is right up my street.
I've got everything i need to make them except the wrapers, gutted and the shops are shut,will have to make them tomorrow.

Originally posted by jheated5
I don't understand how that is ravioli, but I'd still eat it.......

It's more or less the shape and that it's stuffed with minced meat. It's not a pasta ravioli but you can use these for ravioli dishes. You can stuff them with anything and make them into many different shapes. I actually enjoyed these, I have a few ideas of things I want to try with them.

They were very good! I have to take some of the left overs to my friends tomorrow. I hope they like it, it's definitely different but good.

Originally posted by marvinthemartian
reply to post by mblahnikluver

 

Sounds totaly fab,i love cookin and im a bit of a hothead chilly freak so this is right up my street.
I've got everything i need to make them except the wrapers, gutted and the shops are shut,will have to make them tomorrow.

LOL I love chili! It was actually quite easy to make and now I want to make a few different versions. I want to make one stuffed with chicken marsala and topped with a creamy sauce lol That is next weekend

Hope you enjoy them. Let me know how they turned out!