Vegetable Purses with
Cumin-Scented Tomatoes
Chef's notes: This might be considered a fusion version of
the traditional Indian samosa. The crisp vegetable filling has
just a hint of heat and spice, creating an enticing
introduction to an aromatic meal.
1 tablespoon, plus 2 teaspoons peanut oil
1/4 teaspoon minced garlic
1/4 teaspoon minced serrano chile
1/2 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped zucchini
Coarse salt and freshly ground black pepper, to taste
1 cup peeled, cored and seeded very ripe yellow tomatoes,
diced 1/4"
1/4 teaspoon freshly crushed toasted cumin seeds
6 sheets phyllo dough
1/4 cup ghee (see recipe that follows)
1/4 pound mixed baby salad greens, well washed and dried
6 nasturtium or chive flowers, well washed and dried
Line a low-sided baking sheet with parchment paper. Set aside.
Heat 1 tablespoon of the peanut oil in a large sauté pan over
medium heat. Add the garlic and chile and sauté for 1 minute.
Stir in the cabbage, carrot and zucchini and sauté for about 3
minutes or just until the vegetables have wilted slightly.
Season with salt and pepper. Remove from the heat and set
aside.
Heat the remaining 2 teaspoons of peanut oil in a medium sauté
pan over medium heat. Add the tomatoes, cumin and salt, and
sauté for about 3 minutes, or until tomatoes are quite soft.
Remove from the heat and purée in a blender. Set aside.
Preheat the oven to 450°. Cover the phyllo sheets with a
slightly dampened kitchen towel. Using a pastry brush, lightly
coat a sheet with ghee. Fold the ghee-covered sheet in half
and lightly coat the top of the folded sheet with more ghee.
Place about 3 tablespoons of the vegetable mixture in the
center of the sheet. Fold over the 2 long sides to cover the
vegetable mixture. Fold over the shorter sides to make a neat
roll. Place the folded edges on the bottom. You should now
have a neat bundle that resembles a Chinese egg roll.
Using the pastry brush, carefully coat the entire package with
ghee. Place the finished package on the prepared baking sheet
and continue making packages as above until you have 6 wrapped
packages.
Bake the packages for 10 minutes, or until golden brown.
Spoon about 3 tablespoons of the cumin-scented tomato sauce
into the center of each of 6 luncheon plates. Cut the
vegetable rolls in half, on the diagonal. Place the 2 halves,
standing upright, in the center of the plate, with a handful
of baby greens and an edible flower nestled into them. Serve
warm.
Serves 6
From Carole Kotkin of
The Wine News
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