| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Afghan | Afghan, Vegetarian, Appetizers | 20 | Servings |
INGREDIENTS
| 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 | c | Corn oil, for deep-frying |
INSTRUCTIONS
DOUGH VEGETABLES 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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