Soak split peas in water overnight or for 3 to 4 hours before you start cooking.

Combine flour, salt, water, olive oil, and knead to combine. The dough should be elastic. Divide in half into two balls and place in an oiled bowl to rest for 1 hour.

For the sauce, add olive oil to a heated saucepan and sauté 1 finely chopped onion until yellow and soft (about 3 minutes)

In a food processor, blend the cans of chopped tomatoes and add them to the saucepan.

Smash 8 cloves of garlic and add to the sauce along with salt.

Add the yellow split peas.

Add olive oil to a heated fry pan and add beef for the filling.

Brown the beef and break it up into small pieces.

Add the spices.

Once the beef has cooked, add the chopped 2 onions and fry for 2 minutes.

Take the mix off the heat to cool, and add the chopped coriander.

To make the dumplings make golf ball sizes of dough and roll them out into a circle.

Drop 1 tablespoon or small spoon of the beef mixture into the middle of the dough and fold into a dumpling. You can fold it into any shape you prefer. This yields about 24 dumplings.

Add any remaining beef mixture to your sauce.

Steam your dumplings for 20 minutes.

Smash 1 clove of garlic and add it to the yogurt with 1 tsp of dried mint. Salt to taste.

Plate your yogurt mixture onto the bottom of your serving dish, topped with dumplings and pour the tomato sauce on top. garnish with coriander leaves.