Wednesday, January 30, 2013

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, approx.


  • 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 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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