Bulanee

Bulanee Recipe from Afghanistan: A Delicious Leek-filled Pastry

Region / culture: Afghanistan | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Bulanee is a traditional Afghan pastry filled with leeks and spices, deep-fried to perfection. This savory dish is perfect for a snack or appetizer.

History

Bulanee has been a popular dish in Afghanistan for centuries, with variations of the recipe being passed down through generations. It is often enjoyed during special occasions and celebrations.

Ingredients

PASTRY
2 cups plain flour
0.5 tsp salt
0.67 cup cold water
leek FILLING
2 leeks (2 leeks = 3 cups chopped)
2 tsp salt
0.25 tsp hot chili pepper
3 tsp oil
TO FINISH
oil for deep frying

How to prepare

Sift the flour and salt into a bowl. Make a well in the center and add water. Mix until it forms a firm dough. Knead the dough for 5 minutes until it becomes elastic, adding more flour if needed. Wrap the dough in plastic film and let it rest for 30 minutes.
Cut off most of the green tops from the leeks. Halve them lengthwise and rinse thoroughly to remove any soil between the leaves. Remove the roots and pat dry the leeks with paper towels. Place them flat on a cutting board and cut them into 5 mm (0.25 inch) intervals lengthwise, then dice them. Measure the diced leeks using a cup measure and place them in a bowl. Add salt and chili pepper, then knead with your hands to soften the leeks. Stir in the oil.
Roll pieces of dough into balls the size of a large hazelnut. Roll each ball thinly into a 10 cm (4 inches) circle. Alternatively, roll out the dough and cut it into 10 cm (4 inches) rounds. Place about 2 tsp of the leek filling in the center of each circle. Moisten half of the pastry edge with water and fold it over the filling. Press the edges firmly to seal. Using the edge of a thimble (the traditional method) or a coffee spoon, make little crescent-shaped marks around the edge, or press with a fork.
Fry 3 or 4 dumplings at a time in hot oil until they turn golden brown, flipping them to brown evenly. Drain the fried dumplings on paper towels. Serve them hot or warm.

Variations

You can customize the filling of Bulanee by adding ingredients such as potatoes, spinach, or ground meat.

Cooking Tips & Tricks

Make sure to thoroughly rinse the leeks to remove any dirt or debris before chopping.

- Kneading the dough until it becomes elastic is key to achieving the perfect texture for the pastry.

- Fry the dumplings in hot oil to ensure they are crispy and golden brown.

Serving Suggestions

Bulanee can be served with a side of yogurt or chutney for dipping.

Cooking Techniques

Frying is the traditional cooking technique for Bulanee to achieve a crispy texture.

Ingredient Substitutions

You can substitute the leeks with onions or shallots for a different flavor profile.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the Bulanee just before frying.

Presentation Ideas

Serve the Bulanee on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Bulanee pairs well with a side salad or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover Bulanee in an airtight container in the refrigerator. Reheat in the oven or toaster oven to maintain crispiness.

Nutrition Information

Calories per serving

Each serving of Bulanee contains approximately 250 calories.

Carbohydrates

Each serving of Bulanee contains approximately 30g of carbohydrates.

Fats

Each serving of Bulanee contains approximately 10g of fats.

Proteins

Each serving of Bulanee contains approximately 5g of proteins.

Vitamins and minerals

Bulanee is a good source of vitamin A, vitamin K, and manganese from the leeks.

Alergens

Bulanee contains gluten from the flour in the pastry. It may also contain traces of nuts if fried in oil that has been used to fry nuts.

Summary

Bulanee is a delicious pastry filled with leeks and spices, providing a good balance of carbohydrates, fats, and proteins.

Summary

Bulanee is a delicious Afghan pastry filled with leeks and spices, perfect for a snack or appetizer. Enjoy the crispy and flavorful dumplings with your favorite dipping sauce.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new to try. As I shuffled through the cards and scraps of paper, I stumbled upon a faded and tattered piece of parchment tucked away in the back of the box. Curious, I unfolded it and read the words written in elegant script: "Bulanee - a traditional Afghan stuffed flatbread."

I had never heard of Bulanee before, but the ingredients listed on the recipe card intrigued me. Potatoes, onions, and spices all folded into a crispy, golden brown flatbread sounded like a delicious combination. I knew I had to give it a try.

I remembered the first time I tasted Bulanee. It was many years ago, during a visit to a dear friend's house. She had prepared a feast of Afghan dishes for dinner, and the Bulanee was the star of the show. I couldn't get enough of the savory filling and the crunchy exterior. I had asked her for the recipe, but she had simply smiled and told me it was a family secret handed down through generations.

As I read through the instructions on the recipe card, memories of that dinner came flooding back. I could almost taste the Bulanee again, and I knew that I had to recreate it in my own kitchen. I set to work gathering the ingredients and preparing the dough. The scent of onions sautéing in butter filled the air, and I knew I was on the right track.

As I rolled out the dough and filled it with the seasoned potato mixture, I couldn't help but feel a sense of pride. I was carrying on a tradition, learning a recipe that had been passed down through generations. The thought of my friend and her family secret made me smile as I carefully folded the dough over the filling and pressed the edges together.

The Bulanee baked in the oven, filling my kitchen with a tantalizing aroma. I couldn't wait to see if it lived up to the memory of that first taste so many years ago. When I pulled it out of the oven and sliced into it, I knew I had succeeded. The filling was perfectly seasoned, the crust crispy and golden brown. I had made Bulanee, and it was every bit as delicious as I remembered.

Since that day, Bulanee has become a staple in my cooking repertoire. I have shared the recipe with friends and family, passing on the tradition that was once a mystery to me. Each time I make it, I think of my friend and the kindness she showed me by sharing a taste of her family's heritage.

As I sit down to enjoy a slice of Bulanee, I can't help but feel grateful for the journey that led me to this recipe. It may have been a chance discovery in my old recipe box, but it has become so much more than that. It is a connection to the past, a reminder of the power of food to bring people together and create lasting memories. And for that, I will always be thankful.