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.

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