| afghan Boulani source: Lior's Kitchen Talk 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. 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 F). 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. |
