Boulanee

Boulanee Recipe from Afghanistan and Tajikistan

Region / culture: Afghanistan, Tajikistan | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Boulanee, also known as Bolani, is a traditional Afghan stuffed flatbread, renowned for its savory filling and crispy exterior. This delightful dish is versatile, serving as a perfect appetizer, side dish, or snack. The recipe we're exploring today combines the heartiness of ground beef and mashed potatoes with the fresh zest of cilantro and green onions, all encased in a golden, crispy egg roll wrapper. This fusion of flavors and textures makes Boulanee a unique and irresistible culinary experience.

History

The origins of Boulanee trace back to Afghanistan, where it has been a staple in Afghan cuisine for centuries. Traditionally, it is prepared during special occasions and festivals, symbolizing hospitality and generosity. The recipe has evolved over time, with various regions adding their own twist to the classic filling, which can range from spinach and lentils to pumpkin. The version with ground beef and potatoes is particularly popular for its satisfying and comforting taste.

Ingredients

1 package of square egg roll wrappers
corn oil
1 cup of mashed potatoes
1 or 2 large potatoes
0.5 tsp of salt
0.5 tsp of coriander
0.5 tsp of cayenne pepper
0.5 bunch of chopped cilantro
4 green onions, chopped
1 lb (454 g) of ground beef
0.5 tsp of freshly ground black pepper

How to prepare

Boil the potatoes with their skin until they are soft. Then, peel and mash them.
Add salt, coriander, cayenne pepper, cilantro, and green onions to the mashed potatoes and mix well.
Meanwhile, brown the ground beef with pepper, salt, and coriander.
Combine the cooked ground beef with the mashed potatoes and let the mixture cool.
Take an eggroll wrapper and place a spoonful of the filling in the center.
Moisten the edges of the wrapper and fold it to form a triangle shape.
Fold the ends of the triangle into the pastry, creating a small envelope. Flatten it with your hand.
Heat oil in a pan and fry the boulanee until it turns brown on both sides, which usually takes about 4-5 minutes.

Variations

1. Vegetarian Boulanee: Substitute the ground beef with a mix of lentils and vegetables for a vegetarian version.
2. Spicy Boulanee: Add extra cayenne pepper or chopped jalapenos to the filling for a spicier kick.
3. Cheese Boulanee: Include feta or mozzarella cheese in the filling for a gooey, cheesy twist.

Cooking Tips & Tricks

1. Ensure the potato mixture is cool before stuffing the wrappers to prevent them from becoming soggy.

2. Do not overfill the wrappers to avoid leakage during frying.

3. Use a damp cloth to cover the egg roll wrappers while working to prevent them from drying out.

4. Fry the Boulanee in batches to maintain the oil temperature for an even golden-brown finish.

5. Press the edges firmly after folding to seal the Boulanee properly.

Serving Suggestions

Boulanee can be served with a dollop of plain yogurt or a cucumber and mint yogurt sauce on the side. It pairs well with a fresh salad or pickled vegetables for a complete meal.

Cooking Techniques

Frying is the traditional method for cooking Boulanee, providing its characteristic crispy texture. However, for a healthier option, Boulanee can also be baked in a preheated oven at 400°F (200°C) until golden brown, flipping halfway through.

Ingredient Substitutions

1. Egg roll wrappers can be substituted with homemade dough or tortillas for a different texture.

2. Ground chicken or turkey can replace beef for a lighter version.

3. Sweet potatoes can be used instead of regular potatoes for a sweeter filling.

Make Ahead Tips

The filling for Boulanee can be prepared in advance and stored in the refrigerator for up to 2 days. Assemble and fry just before serving to ensure the best texture.

Presentation Ideas

Serve Boulanee on a platter garnished with fresh cilantro leaves and lime wedges. A side of yogurt sauce drizzled with olive oil and sprinkled with paprika can add color and flavor.

Pairing Recommendations

Boulanee pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a refreshing lager beer. The acidity and carbonation help cut through the richness of the dish.

Storage and Reheating Instructions

Leftover Boulanee can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore its crispy texture.

Nutrition Information

Calories per serving

A single serving of Boulanee contains approximately 250-300 calories. The calorie count can vary based on the size of the Boulanee and the amount of oil used in frying.

Carbohydrates

A single serving of Boulanee contains approximately 30-40 grams of carbohydrates, primarily from the egg roll wrappers and potatoes. The exact amount may vary based on the size and thickness of the Boulanee.

Fats

The fat content in Boulanee largely depends on the amount of oil used for frying. On average, a serving can contain between 10-15 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Boulanee is a good source of protein, thanks to the ground beef filling. Each serving provides about 15-20 grams of protein, making it a fulfilling option for a meal or snack.

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin C and potassium from the potatoes, Vitamin A from the cilantro, and various B vitamins from the beef. It also contains iron and calcium.

Alergens

The primary allergens in Boulanee include gluten (from the egg roll wrappers) and potential allergens in the oil used for frying. It's important for individuals with food allergies to consider these factors.

Summary

Boulanee offers a balanced mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. While it is relatively high in calories due to frying, it can be enjoyed as part of a balanced diet.

Summary

Boulanee is a flavorful and versatile dish that embodies the rich culinary traditions of Afghanistan. With its savory filling, crispy exterior, and nourishing ingredients, it offers a delightful eating experience. Whether served as a snack, appetizer, or part of a meal, Boulanee is sure to impress with its unique flavors and textures.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, during a trip to Afghanistan where I had the pleasure of indulging in the most delicious Boulanee I had ever tasted. The crispy, golden brown pastry filled with a savory mixture of potatoes, green onions, and spices was unlike anything I had ever tried before.

I knew I had to learn how to make it myself, so I set out to find the perfect recipe. I asked the local women in the village if they could share their secret, but each one had a slightly different version of the dish. Determined to recreate the flavor I had experienced, I decided to try my hand at combining all of their recipes into one.

I spent hours in the kitchen, experimenting with different ingredients and techniques until finally, I created a Boulanee that rivaled the ones I had tasted in Afghanistan. The crispy exterior gave way to a soft, flavorful filling that was a perfect balance of spices and vegetables.

As I shared my creation with my family and friends, they were blown away by how authentic and delicious it was. They encouraged me to continue experimenting with new recipes and flavors, and soon my kitchen became a hub of culinary creativity.

Over the years, I have collected countless recipes from all over the world, each one telling a unique story of its origins and the people who shared it with me. From the spicy curries of India to the hearty stews of Ireland, my recipe book is a testament to my love of cooking and the joy it brings to those around me.

But it is the Boulanee recipe that holds a special place in my heart. It reminds me of that unforgettable trip to Afghanistan and the warm hospitality of the women who welcomed me into their homes and shared their culinary secrets with me.

As I sit in my kitchen now, preparing a batch of Boulanee for my family to enjoy, I can't help but feel grateful for the journey that led me to this moment. Cooking has always been a way for me to connect with others and share a piece of myself with them, and I am so thankful for the memories and experiences that have shaped me into the cook I am today.

So as I take a bite of the crispy, golden pastry and savor the flavors of the potatoes, green onions, and spices, I am transported back to that small village in Afghanistan where it all began. And I am reminded once again of the power of food to bring people together and create lasting memories that will be cherished for years to come.