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  Samoosi yirakot (stuffed vegetable turnovers)
 
Yield: 20 Servings
MM
 
1 c Fine matzoh meal      1 Egg; beaten
1/4 ts Salt      1/2 c Cold water approx. MMMMM-------------------------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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