Title: SAMOOSI YIRAKOT (STUFFED VEGETABLE TURNOVERS)
Categories: Afghan, Vegetarian, Appetizers
Yield: 20 servings

—————————DOUGH—————————
1 c Fine matzoh meal
1 Egg; beaten
1/4 ts Salt
1/2 c Cold water, approx.

————————VEGETABLES————————
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 c Corn 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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