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Afghan Boulani

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

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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