Follow these steps for perfect results
potato
boiled
salt
to taste
corn oil
onion
finely chopped
ground beef
finely ground
black pepper
finely ground
garlic powder
boiling water
green pepper
finely chopped
egg roll skins
raw
chilled yogurt
Boil the potato in salted water until tender (20-30 minutes), then drain.
Heat 3 tablespoons of oil in a saucepan and sauté half the chopped onion until golden brown.
Add the ground beef and cook, breaking up lumps, until it loses its raw color.
Season with salt, pepper, and garlic powder.
Add the boiling water and cook until the liquid evaporates (about 5 minutes), then drain any excess oil.
Peel and grate the cooked potato into a bowl.
Add the remaining chopped onion, green pepper, and meat mixture to the grated potato.
Blend the mixture well.
Lay out the egg roll skins on a flat surface and rub the edges with water.
Spoon one-quarter of the meat mixture onto each skin, shaping it into a triangle.
Fold the other half of the skin over the meat and press to seal the edges.
Heat 1/2 cup of oil in a skillet and add the filled turnovers in batches.
Cook until golden brown on both sides (about 2 minutes per side).
Drain the cooked turnovers on paper towels.
Cut each turnover in half to make two triangles.
Serve hot with a spoonful of chilled yogurt.
Expert advice for the best results
Make sure to drain the meat mixture well to avoid soggy turnovers.
Adjust the amount of pepper to your preference.
Serve with a dollop of plain yogurt mixed with a pinch of salt and a squeeze of lemon juice for extra tang.
Everything you need to know before you start
15 minutes
Filling can be made ahead of time.
Arrange the cut turnovers on a plate and drizzle with yogurt.
Serve as an appetizer or snack.
Serve with a side salad.
Pairs well with savory and slightly spicy dishes.
Discover the story behind this recipe
Popular snack or street food in Afghanistan.
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