In a bowl, mix the ground meat, grated onion, salt and pepper by hand then divide into olive-size balls. Set aside.

In a saucepan, fry the sliced onion in vegetable oil, until golden.

Add in the split peas, season with salt and pepper then pour in 4 glasses of warm water. Simmer for 10 minutes then add in the rice and leave over heat for 15 more minutes.

Add the meat balls, the finely chopped mint, parsley, coriander and spring onions, and cook for 15 minutes.

Stir in the lime juice, sugar and marjoram and keep over heat for a few more minutes.

In a skillet, fry the powdered mint in vegetable oil until its aromatic. Pour the mint-oil mix over the aashe when serving.