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Title: Samoosi Yirakot (Stuffed Vegetable Turnovers)
Categories: Vegetable 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 pi | |
| 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.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
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