Bulanee Kachalou (Turnovers with ground beef and green pepper)

Preparation

1. 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.

2. 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.

3. Step 3

   Peel potato and grate on medium-size blade of a grater into a bowl. There should be about 1 ½ cups. Add remaining chopped onion, green pepper and meat mixture. Blend well.

4. 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.

5. 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.