Sambosa Ghousti (Turnovers with ground beef and chickpeas)

• 2 tablespoons corn, peanut or vegetable oil
• 1/2 cup finely chopped onion
• 1/4 pound ground beef
• 13 cup water
• 1 cup canned or freshly cooked drained chickpeas
• Salt to taste if desired
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon ground coriander
• 12 prepared raw won ton skins, available in Chinese markets and specialty shops
• Oil for deep frying

1. Heat the 2 tablespoons of oil in a saucepan and add onion.
2. Cook, stirring, until golden brown.
3. Add meat and cook, breaking up lumps with edge of a heavy metal spoon.
4. When meat loses raw look, add the water, stirring.
5. Cook, stirring, until most of liquid evaporates.
6. Spoon meat mixture into a sieve and press to drain off oil.
7. Put chickpeas in container of a food processor or electric blender and grind as fine as possible.
8. Put ground chickpeas in a mixing bowl and add the meat mixture, salt, pepper, garlic powder and coriander.
9. Blend thoroughly.
10. Lay out won ton skins, a few at a time, on flat surface.
11. Rub outer rims with water.
12. Spoon equal portions of meat mixture into center of each.
13. Fold over rims to make triangles, pressing with fingers to seal.
14. Heat oil for deep frying to about 365 degrees.
15. Add turnovers, a few at a time, and cook until golden brown, turning as necessary, about 1 minute.
16. Drain on paper towels.

corn, onion, ground beef, water, chickpeas, salt, ground black pepper, garlic, ground coriander, skins

Taken from cooking.nytimes.com/recipes/11367 (may not work)