Samoosi Yirakot

Samoosi Yirakot Recipe - Vegetarian Afghan and Tajikistani Food

Region / culture: Afghanistan, Tajikistan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Samoosi Yirakot is a delicious and savory turnover filled with a flavorful vegetable mixture. This dish is perfect for a snack or appetizer and is sure to impress your guests with its crispy exterior and tasty filling.

History

Samoosi Yirakot is a traditional dish from the Middle East, particularly popular in countries like Iraq and Iran. It is often served during special occasions and celebrations, as well as enjoyed as a street food snack. The crispy pastry and flavorful vegetable filling make it a favorite among both locals and visitors.

Ingredients

Dough

1 cup fine matzoh meal
1 beaten egg
0.25 tsp salt
water

Vegetables

1 tbsp corn oil
1 medium chopped onion
1 chopped garlic clove
1 peeled and cut potato
0.5 cup chopped cauliflower
1 chopped carrot
0.5 cup fresh or frozen green peas
0.5 cup thin-sliced green beans
0.25 tsp salt
0.25 tsp freshly ground black pepper
1 cup corn oil for deep-frying

How to prepare

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 medium heat until light brown, about 3 minutes.
Set aside.
Take the potato and 0.5 cup each of any other 3 vegetables and blanch them in boiling water for 5 minutes.
Drain well.
Add these to the pan with the onion and garlic and stir-fry over medium heat for 3 minutes to mix well.
Add salt and pepper.
Allow to cool.
Take 1 heaping teaspoon of the dough and press it out on a flat surface into a 2.5-inch square.
Put 1 tsp 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 medium heat for about 3 minutes.
Drain on paper towels.
Serve warm.

Variations

You can customize the vegetable filling in Samoosi Yirakot to include your favorite vegetables or add spices for extra flavor.

Cooking Tips & Tricks

Make sure to blanch the vegetables before adding them to the filling to ensure they are cooked through but still retain their crunch.

- Be careful not to overfill the turnovers, as this can cause them to burst open during frying.

- Use a good quality oil for deep-frying to ensure a crispy and golden brown exterior.

Serving Suggestions

Samoosi Yirakot is best served warm as a snack or appetizer, accompanied by a dipping sauce or chutney.

Cooking Techniques

The key to making perfect Samoosi Yirakot is to ensure the dough is moist enough to hold together but not too wet, and to fry the turnovers until they are crispy and golden brown.

Ingredient Substitutions

You can use different types of vegetables in the filling of Samoosi Yirakot based on your preferences or what you have on hand.

Make Ahead Tips

You can prepare the vegetable filling for Samoosi Yirakot ahead of time and assemble the turnovers just before frying.

Presentation Ideas

Serve Samoosi Yirakot on a platter with a garnish of fresh herbs or a drizzle of yogurt sauce for an elegant presentation.

Pairing Recommendations

Samoosi Yirakot pairs well with a refreshing mint or tamarind chutney, or a side salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Samoosi Yirakot in an airtight container in the refrigerator and reheat in the oven or toaster oven for a crispy texture.

Nutrition Information

Calories per serving

Each serving of Samoosi Yirakot contains approximately 250 calories.

Carbohydrates

Each serving of Samoosi Yirakot contains approximately 20g of carbohydrates.

Fats

Each serving of Samoosi Yirakot contains approximately 15g of fats.

Proteins

Each serving of Samoosi Yirakot contains approximately 5g of proteins.

Vitamins and minerals

Samoosi Yirakot is a good source of vitamins and minerals, particularly vitamin C from the vegetables in the filling.

Alergens

Samoosi Yirakot contains gluten from the matzoh meal in the dough.

Summary

Samoosi Yirakot is a tasty and satisfying snack that is relatively high in fats and carbohydrates, but also provides a good amount of vitamins and minerals from the vegetable filling.

Summary

Samoosi Yirakot is a delicious and crispy turnover filled with a flavorful vegetable mixture, perfect for snacking or entertaining. With a few simple ingredients and some basic cooking techniques, you can enjoy this Middle Eastern delicacy at home.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Samoosi Yirakot. It was many years ago, during a trip to India with my husband. We were visiting a small village in the countryside, where we had the pleasure of dining with a local family. The matriarch of the household, a kind and generous woman named Devika, prepared a feast for us that included this unique and delicious dish.

As soon as I took my first bite of the Samoosi Yirakot, I was captivated by the flavors and textures. The crispy, flaky pastry filled with a savory mixture of spiced potatoes, peas, and paneer was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make it myself.

Devika, seeing my enthusiasm for her cooking, graciously offered to teach me the recipe. She guided me through each step, patiently explaining the techniques and ingredients involved. As we worked together in her kitchen, I could sense the love and care she put into every dish she prepared.

After several hours of cooking and learning, I finally had my own batch of freshly made Samoosi Yirakot. I was so proud of myself and grateful to Devika for sharing her culinary expertise with me. From that moment on, this recipe became a cherished part of my own repertoire.

Over the years, I have made Samoosi Yirakot for countless family gatherings and special occasions. Each time I prepare it, I can't help but think back to that day in Devika's kitchen and the friendship we forged over a shared love of food.

As I continued to hone my skills in the kitchen, I also sought out other sources for new recipes and culinary inspiration. One of my favorite ways to learn was by attending cooking classes and workshops led by talented chefs from around the world.

One such class took place in a bustling market in Morocco, where I had the privilege of learning how to make a traditional tagine dish. The instructor, a seasoned cook named Fatima, taught us the importance of using fresh, local ingredients and how to coax out the bold, aromatic flavors of North African cuisine.

I was particularly drawn to the rich and earthy spices that Fatima used in her cooking, and I made sure to take notes on the techniques she employed to create such mouthwatering dishes. By the end of the class, I felt inspired and invigorated, eager to incorporate what I had learned into my own cooking.

Back at home, I set to work experimenting with the flavors and techniques I had picked up during my travels. I combined the fragrant spices of Morocco with the bold flavors of India, creating a fusion of culinary traditions that delighted my family and friends.

As I continued to explore new recipes and techniques, my collection of culinary knowledge grew. I found that each dish I learned to make had its own story to tell, its own history and tradition to honor.

One of my most treasured recipes is for a dish called Samoosi Yirakot. It is a testament to the friendships I have forged, the places I have visited, and the experiences I have collected along the way.

Every time I make Samoosi Yirakot, I am reminded of the generous spirit of Devika, the wisdom of Fatima, and the joy of sharing a meal with loved ones. Cooking has become more than just a hobby for me—it is a way to connect with the world around me, to celebrate different cultures and traditions, and to create lasting memories with those I hold dear.

So the next time you sit down to enjoy a steaming plate of Samoosi Yirakot, remember that it is more than just a dish—it is a story, a journey, a labor of love. And know that with every bite, you are tasting a little piece of my own culinary adventure.