Title: Samoosi yirakot (stuffed vegetable turnovers)
 Categories: Afghan, Vegetarian, Appetizers
      Yield: 20 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      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.