Samoosi Yirakot (Stuffed Vegetable Turnovers)--The Platinum Recipes Collection

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Samoosi Yirakot (Stuffed Vegetable Turnovers)

Categories: Vegetables, Jewish, Afghan
Yield: 20 turnovers

DOUGH

1 c Fine matzoh meal
1 Egg, beaten
1/4 ts Salt
1/2 c (abt) water, cold

VEGETABLES---

1 ts Corn oil
1 md (1/2 cup) onion, chopped
1 Clove garlic, chopped
1 (1/2 cup) potato, peeled & -chopped or cut into very -small pieces
1/2 c Cauliflower, chopped
1 (1/2 cup) carrot, chopped
1/2 c Fresh or frozen green peas
1/2 c Green beans, thin-sliced
1/4 ts -salt
1/4 ts -pepper
1 c Corn oil, for deep-frying

Passover is a time when the ingenuity of the Jewish cook is stretched to the limit to provide dishes to replace bread & at the same time denote the celebration. Several cultures of Middle East make samoosi (sometimes called samoosas or sumboosuck), turnovers that are stuffed w/vegetables, meat, or cheese, providing possibilities for pareve, meat, or dairy occasions.

1. Mix matzoh meal, egg, & salt together, adding just enough water to make a moist dough that holds together. Set aside.

2. Heat oil in a skillet, add onion & garlic, & stir-fry over moderate heat until light brown, abt 3 mins. Set aside.

3. Take potato & 1/2 c each of any other 3 vegetables & blanch in boiling water for 5 mins. Drain well. Add these to pan w/onion & garlic & stir-fry over moderate heat for 3 mins, to mix well. Add salt & pepper. Cool.

4. Take 1 heaping tb dough & press it out on a flat surface into a 2-1/2 inch square. Put 1 tb vegetable mixture on bottom half of square & fold it over into a triangle. Prepare all samoosi this way.

5. Heat oil in a wok or a skillet & brown turnovers over moderate heat for abt 3 mins. Drain on paper towels.

Or, you may bake turnovers on an oiled baking sheet, in a 350 F. oven for 20 mins, until brown. In this case, turnovers are brushed w/1 beaten egg mixed w/1 tb water, before baking. Serve warm. Makes abt 20 turnovers.

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