Bulanee Kachalou (Turnovers with ground beef and green pepper)
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 1potato, about ⅔ pound
- Salt to taste if desired
- ½cup plus 3 tablespoons corn, peanut or vegetable oil
- ½cup finely chopped onion
- ¼pound finely ground beef
- 1teaspoon finely ground black pepper
- 1teaspoon garlic powder
- ¼cup boiling water
- ⅓cup finely chopped green pepper
- 4prepared raw egg roll skins, available in Chinese markets and specialty shops
- 1cup chilled yogurt
Nutritional analysis per serving (4 servings)
601 calories; 47 grams fat; 6 grams saturated fat; 1 gram trans fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 661 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potato in a saucepan and add cold water to cover and salt. Bring to boil and cook until tender, 20 to 30 minutes. Drain.
- Step 2
Heat 3 tablespoons oil in a saucepan and add half of the onions. Cook, stirring, until golden brown. Add meat, breaking up lumps with edge of a heavy metal spoon. When meat loses raw look, add salt, pepper and garlic powder. Add the water and cook, stirring, until liquid evaporates, about 5 minutes. Drain thoroughly to remove excess oil.
- Step 3
Peel potato and grate on medium-size blade of a grater into a bowl. There should be about 1½ cups. Add remaining chopped onion, green pepper and meat mixture. Blend well.
- Step 4
Lay out egg roll skins, one at a time, on flat surface. Rub outer edges with water. Spoon one-quarter of meat mixture onto each skin, shaping in triangle over half the skin. Fold over other half of skin to enclose meat. Press to seal margins.
- Step 5
Heat ½ cup of oil in a skillet and add filled skins (this may require two or more steps). Cook until golden brown on both sides, about 2 minutes or less. As turnovers are cooked, drain on paper towels. Cut each in half to make two triangles of equal size. Serve with yogurt spooned over.
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