Samoosi yirakot

Stuffed vegetable turnovers

Preparation info
  • Serves


    (makes about 12)
    • Difficulty


    • Ready in

      55 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Afghani cuisine uses many of the same spices as the Middle East and India, but is milder and lighter than its Indian cousin, as you’ll see with these lovely turnovers.

If convenient, you can make the dough a few hours ahead, which will give a better result, as the matzoh meal will absorb all the liquid in the dough.


  • 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying


To make the dough, mix the matzoh meal in a bowl with the egg and salt, adding just enough of the chilled water to make a moist dough that holds together. Set aside.

For the filling, bring a large saucepan of salted water to the boil. Add the potato and carrot and blanch for 3 minutes. Add the cauliflower to the pan; if using fresh peas, add them now as well. Blanch for another 2 minute