Real African Dishes: [MC-AllEthnic-Recipes] Burmese Curry Turnovers - Sar Moo Sars ; 2 pts; 12g Carbohydrate; 1g Dietary Fiber

Sunday, June 6, 2010

[MC-AllEthnic-Recipes] Burmese Curry Turnovers - Sar Moo Sars ; 2 pts; 12g Carbohydrate; 1g Dietary Fiber

My mastercook nutritional analyses didn't synch up with the author's, so I've included both. The 112 calorie analysis is the author's.
Chupa
* Exported from MasterCook *

Burmese Curry Turnovers - Sar Moo Sars

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons olive oil
1 small onion -- finely chopped
2 cloves garlic -- minced
2 teaspoons minced fresh ginger
1 (to 2) jalapeno chile peppers -- or other hot chile peppers, seeded and minced (for hotter turnovers, leave seeds in)
1 1/2 teaspoons curry powder
1/2 teaspoon cumin
1 cup cooked split peas -- recipe below
1 medium potato -- peeled and finely chopped
2/3 cup vegetable stock, ready-to-serve
salt -- optional
15 sheets phyllo pastry
1/4 cup fine dry breadcrumbs

Heat 1 tablespoon olive oil i a nonstick frying pan. cook the onion,
garlic, ginger, and chilies over medium heat until soft but not brown, 3
to 4 minutes, adding the curry powder and cumin after 2 minutes.

Stir in the peas, potatoes, and vegetable stock and simmer for 6 to 8
minutes, or until the potatoes are very tender and virtually all of the
stock has been absorbed. If the stock evaporates before the potatoes are
cooked, add a little more. Correct the seasoning, adding salt or curry
powder. The mixture should be heavily seasoned.

Unwrap the sheets of phyllo dough and cover with a slightly damp dish
towel or plastic wrap. Lay one sheet of phyllo on the work surface,
lightly brush it with some of the remaining 1 1/2 tablespoons olive oil,
and sprinkle with 1 teaspoon bread crumbs. Lay a second sheet of phyllo on
top. Brush with more oil and sprinkle with bread crumbs. Repeat with a
third sheet of phyllo. Cut the sheets lengthwise into 3 1/2-inch strips.

Place 1 generous tablespoon of filling 1 inch below the top of the strip.
Fold over one corner to cover the filling, then fold the strip as you
would a flag to form a neat triangle. Continue making turnovers in this
fashion until all the filling and phyllo dough are used up. Brush the tops
of the turnovers with a little olive oil. The turnovers can be prepared
several hours ahead to this stage and kept in the refrigerator.

Preheat the oven to 400F. Bake the turnovers on a nonstick baking sheet
until golden brown, about 15 minutes.

Makes 20 pieces.

AuthorNote: This dish is deeply rooted in nostalgia. I first tasted it at
a funky Burmese restaurant in Boston called Mandalay. I raved about the
establishment in my restaurant reviews (some of the first I ever wrote).
It wasn't long before business boomed and the restaurant moved from its
homey basement location on Huntington Avenue to swank new digs in
Cambridge. Unfortunately, the upscale decor did not bring commensurate
prosperity, and the restaurant eventually closed. I dedicate the following
recipe to the memory of the Mandalay and its owners, the Chin family.

As its name suggests, this is a dish of Indian extraction. In India, the
dish would be called samosa.

Per turnover: 112 calories; 2g fat; 21g carbs; 4g protein; 100mg sodium;
0mg cholesterol.

Cuisine:
"Asian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"20 turnovers"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 83 Calories; 3g Fat (29.5% calories
from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0