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LOCATION: Recipes >> Middle Eastern >> Veg Turnovers

Print this Recipe    Veg Turnovers

Samoosi Yirakot (stuffed vegetable turnovers)
Yield: 20 servings

1 c fine matzoh meal
1 egg, beaten
1/4 ts salt
1/2 c cold water

1 tb corn oil
1 md onion, chopped
1 garlic clove, chopped
1 potato, peeled, cut into small pieces
1/2 c cauliflower (chopped)
1 carrot, chopped (1/2 C.)
1/2 c green peas, fresh or frozen
1/2 c thin-sliced green beans
1/4 ts salt
1/4 ts freshly ground black pepper
1 cup oil for deep-frying

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 1/2 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 2 1/2 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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