Authentic Afghan Beef Mantwo Raviolis

Combine yogurt, mint, and garlic in a small bowl and mix until well combined. Chill the mixture in the refrigerator.

Heat a large skillet over medium heat, then cook ground beef and onions until the meat is browned, stirring occasionally to break it up; drain excess fat. Add 1 cup of water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin to the skillet. Simmer uncovered for 30 minutes or until most of the liquid has evaporated.

Place wonton wrappers on a sheet of aluminum foil. Place two large spoonfuls of the beef mixture in the center of one wrapper, then moisten a finger with water and draw a border around all four edges. Place another wonton wrapper on top of the first, pressing firmly to seal the edges and creating a hat-shaped ravioli. Repeat this process 13 times.

Place the ravioli in a steamer and steam for 40 minutes.

In a separate saucepan, combine 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. Bring the mixture to a boil, then simmer over medium-low heat for approximately 45 minutes or until it reaches a thick consistency.

Meanwhile, in the same skillet used earlier, combine the remaining beef mixture with 2 tablespoons of water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until the liquid has evaporated, about 10 minutes.

To serve, spread a layer of yogurt on a serving plate. Top with the ravioli, followed by a layer of split pea mixture, and finally a layer of tomato and beef mixture. Serve immediately.