Print Recipe

Afghan Boulani

RG

Boulani is a baked or fried, stuffed bread. It is made by filling a square piece of dough with a garlic-chive mixture and folding it diagonally into a triangle. Traditionally it is filled with gandana (similar to garlic-chives) and served with a yogurt sauce. Gandana is available at Middle Eastern markets. Scallions, however, make a good substitute.

Ingredients

Wrappers

  • 1 package ready-made, large size egg roll skins, removed from the package and covered with a dish towel to prevent drying filling

Filling

  • 4 cups chopped scallions or garlic-chives (gandana)
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 bird or serrano chile, finely chopped

Yogurt Sauce

  • 1 small cucumber, seeded and grated
  • 1 clove garlic, crushed, peeled and chopped
  • 1 cup fresh mint
  • 1 teaspoon mint flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups plain yogurt, beaten

Instructions

  1. Combine all the ingredients for the filling using a rubber spatula (do not use a food processor as it makes it too liquid) and set aside.
  2. To make the yogurt sauce, combine all the ingredients for the sauce in a mixing bowl and set aside.
  3. To fill the boulani, lay out a wrapper on your work surface. Place 2 heaping tablespoons of the filling in a diagonal corner of the wrapper and moisten the edge with a little water. Fold the wrapper over to form a triangle, and pinch and crimp the edges. Place the finished boulani, separated from each other, on a baking sheet lined with parchment paper. Cover with a dish towel to prevent them from drying out and place in the refrigerator until you are ready to cook.
  4. To cook the boulani, heat 1/4 cup oil in a large nonstick skillet over medium heat, until hot (330 to 375 degrees F). Fry for 1 minute, on each side, until they are a light golden brown. Remove and drain on paper towels.
  5. Serve right away with the Yogurt Sauce on the side.

Boulani is best eaten hot.

Source: Lior's Kitchen Talk




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.