Samoosi Yirakot

Description

Stuffed vegetable turnovers

• Makes about 20 turnovers

Ingredients

Dough

• 1 cup fine matzoh meal
• 1 egg, beaten
• ¼ tsp salt
• water

Vegetables

• 1 tbsp corn oil
• 1 medium onion; chopped
• 1 garlic clove; chopped
• 1 potato; peeled - cut into small pieces
• ½ cup cauliflower (chopped)
• 1 carrot; chopped (½ cup)
• ½ cup green peas, fresh or frozen
• ½ cup thin-sliced green beans
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 cup corn oil, for deep-frying

Procedures

1. Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together.
2. Set aside.
3. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 minutes.
4. Set aside.
5. Take the potato and ½ cup each of any other 3 vegetables and blanch in boiling water for 5 minutes.
6. Drain well.
7. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well.
8. Add salt and pepper.
9. Cool.
10. Take 1 heaping tsp of the dough and press it out on a flat surface into a 2½ inch square.
11. Put 1 tsp of the vegetable mixture on the bottom half of the square and fold it over into a triangle.
12. Prepare all the samoosi this way.
13. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes.
14. Drain on paper towels.
15. Serve warm.