Recipe - Samoosi Yirakot (Stuffed Vegetable Turnovers)

DOUGH
1 cup Fine matzoh meal
1 Egg; beaten
One fourth teaspoon Salt
One half cup Cold water, approx.

VEGETABLES
1 tablespoon Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled
cut into small pieces
One half cup Cauliflower (chopped)
1 Carrot; chopped (One half C.)
One half cup Green peas, fresh or frozen
One half cup Thin cut or sliced up green beans
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1 cup Corn oil, for deepfrying

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 stirfry over moderate heat until light brown,
about 3 min. Set aside. Take the potato and One half 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 stirfry 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini