Afghan Boulani, Middles Eastern

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Afghan Boulani

 

Wrappers:

1 package ready-made, large sized 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

 

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.

To make the yogurt sauce, combine all the ingredients for the sauce in a mixing

bowl and set aside.

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.

To cook the boulani, heat 1/4 cup oil in a large nonstick skillet over medium

heat, until hot (330 to 375 degrees). Fry for 1 minute, on each side, until

they are a light golden brown. Remove and drain on paper towels.

Serve right away with the Yogurt Sauce on the side. Boulani is best eaten hot.

 

 

 

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