Bulanee Kachalou (Turnovers with ground beef and green pepper)

• 1 potato, about 2/3 pound
• Salt to taste if desired
• 1/2 cup plus 3 tablespoons corn, peanut or vegetable oil
• 1/2 cup finely chopped onion
• 1/4 pound finely ground beef
• 1 teaspoon finely ground black pepper
• 1 teaspoon garlic powder
• 1/4 cup boiling water
• 13 cup finely chopped green pepper
• 4 prepared raw egg roll skins, available in Chinese markets and specialty shops
• 1 cup chilled yogurt

1. Put potato in a saucepan and add cold water to cover and salt.
2. Bring to boil and cook until tender, 20 to 30 minutes.
3. Drain.
4. Heat 3 tablespoons oil in a saucepan and add half of the onions.
5. Cook, stirring, until golden brown.
6. Add meat, breaking up lumps with edge of a heavy metal spoon.
7. When meat loses raw look, add salt, pepper and garlic powder.
8. Add the water and cook, stirring, until liquid evaporates, about 5 minutes.
9. Drain thoroughly to remove excess oil.
10. Peel potato and grate on medium-size blade of a grater into a bowl.
11. There should be about 1 1/2 cups.
12. Add remaining chopped onion, green pepper and meat mixture.
13. Blend well.
14. Lay out egg roll skins, one at a time, on flat surface.
15. Rub outer edges with water.
16. Spoon one-quarter of meat mixture onto each skin, shaping in triangle over half the skin.
17. Fold over other half of skin to enclose meat.
18. Press to seal margins.
19. Heat 1/2 cup of oil in a skillet and add filled skins (this may require two or more steps).
20. Cook until golden brown on both sides, about 2 minutes or less.
21. As turnovers are cooked, drain on paper towels.
22. Cut each in half to make two triangles of equal size.
23. Serve with yogurt spooned over.

potato, salt, corn, onion, ground beef, ground black pepper, garlic, boiling water, green pepper, egg roll skins, chilled yogurt

Taken from cooking.nytimes.com/recipes/11368 (may not work)