Samoosi yirakot (stuffed vegetable turnovers)
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fine matzoh meal |
| 1 | Egg; beaten | |
| 1 | tablespoon | Corn oil |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove; chopped | |
| 1 | Potato; peeled cut into small pieces | |
| ½ | cup | Cauliflower (chopped) |
| ¼ | teaspoon | Salt |
| ½ | cup | Cold water, approx. |
| 1 | Carrot; chopped (1/2 C.) | |
| ½ | cup | Green peas, fresh or frozen |
| ½ | cup | Thin-sliced green beans |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | cup | Corn oil, for deep-frying |
Directions
DOUGH
VEGETABLES
Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside. Take the potato and ½ C.
each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool. Take 1 heaping T. of the dough and press it out on a flat surface into a 2½ inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers.