BOULANEE (AFGHANI POTATO TURNOVERS)
Boulanee is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It is usually served as an appetizer, side-dish, or main dish.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 45m
Yield 6 boulanee
Number Of Ingredients 22
Steps:
- Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender.
- Drain the water and mash the potatoes thoroughly.
- Mix in all spices, green onions and cilantro.
- To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of egg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/2 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.).
- Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay.
- For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce.
- For yogurt sauce: Stir all ingredients together, add water if you would like a thinner consistency.
- To serve: Drizzle both sauces over boulanee and enjoy!
Nutrition Facts : Calories 102.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 3.6, Sodium 410.4, Carbohydrate 15.6, Fiber 2.3, Sugar 2.2, Protein 2.9
VEGETARIAN AFGHANI BOULANEE (TURNOVERS)
A vegetarian version of meat turnovers. Use flour tortillas or chapatis for the wrapper. Serve with my posted Afghani Cilantro Chutney Recipe #126313. Please don't omit the turmeric as it is a key ingredient in this recipe.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 10m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes, or if using mashed potatoes proceed with recipe as follows:.
- In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
- Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
- *In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden.
- Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration.
- *NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.
Nutrition Facts : Calories 336.8, Fat 5.2, SaturatedFat 1.2, Sodium 789.5, Carbohydrate 64.5, Fiber 6.9, Sugar 4.1, Protein 9.1
AFGHANI CILANTRO CHUTNEY
A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.
Provided by COOKGIRl
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in blender or food processor and mix well.
- Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
- NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.
Nutrition Facts : Calories 136.9, Fat 5.4, SaturatedFat 0.5, Sodium 1219.6, Carbohydrate 20.9, Fiber 4.5, Sugar 13, Protein 4.8
PASTECHIS (ANTILLEAN MEAT TURNOVERS)
A family favorite from when we lived on the Caribbean island of Bonaire. This recipe does involve some time, but the time and effort are worth it! The pastry recipe is posted separately. Besides the meat, we also like to use chunks of cheese in the pastry rounds too! Be sure edges are sealed well, or else they could come apart during frying; especially the cheese!
Provided by SilentCricket
Categories Meat
Time 2h
Yield 60 cocktail pastechis
Number Of Ingredients 21
Steps:
- Saute vegetables in oil.
- Add beef and cook until well done.
- Add bouillon cube, cumin, tomato paste and if necessary, a little water.
- Stir to mix ingredients.
- Simmer until bouillon cube is dissolved.
- Add remaining ingredients.
- You can do a taste test and make filling as spicy as desired.
- Place 1 generous teaspoon of filling on round of Pastechi Pastry.
- Fold rounds in half.
- Seal and crimp edges.
- Fry in hot oil till golden brown.
- Drain on paper towels.
- Serve warm!
- (We like to dip our pastechis in ketchup, but they're yummy plain too!).
MOROCCAN MEAT TURNOVERS
Make and share this Moroccan Meat Turnovers recipe from Food.com.
Provided by james9012345
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F Lina a cookie sheet with parchment paper; set aside.
- In a small bowl, lightly beat the egg with 1 tablespoon water. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until shiny. Add the chopped garlic, chopped tomato, and tomato paste. Saute for 3 minutes.
- Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well.
- Add the meat mixture to the pan. Saute for 4 minutes.
- On a sheet of parchment paper, slightly roll out each puff pastry square. spoon 2 heaping tablespoons of meat mixture into the center of each square. Brush the enges with egg mixture and sprinkle the sesame seeds.
- Bake for 25 minutes, until pastry is puffed and golden.
Nutrition Facts : Calories 845.5, Fat 59.9, SaturatedFat 15.6, Cholesterol 91.4, Sodium 518.2, Carbohydrate 55.9, Fiber 2.9, Sugar 3.3, Protein 21.2
AFGHAN-STYLE VEGETABLES
A delicious and inexpensive side dish to go with meat or chicken and rice. Vegetable simmered in tomato-based homemade sauce. Vegetables can be anything that can be cut up and simmered, or any combination. Suggestions: potato, caulifower, eggplant, zucchini, green beans. We learned the basic cooking technique from Afghan friends and vary it to our mood.
Provided by Deerwoman
Categories Potato
Time 2h15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Put onion and garlic into food processor. process until coarsely chopped.
- Saute in olive oil until onions are tender.
- Add tomatoes. Simmer 1 hour or more, until tomatoes are cooked and juice reduces.
- Add pinch of sugar, salt and pepper to taste.
- USE 1 cup for vegetables and STORE the rest in refrigerator/freezer for other uses.
- It is important not to skimp on the onions and garlic. It will be too tomatoey otherwise.
- Add vegetables and desired seasonings to the 1 cup sauce and broth. Simmer in pot over very low heat until vegetables are tender and have absorbed the sauce flavor.
- Add vegetable that take longest to cook first and then potatoes and other quicker cooking vegetable later.
- This is one of our favorite ways to eat cauliflower. Try it.
- This dish often has split yellow peas to add body and protein, delicious.
Nutrition Facts : Calories 202.7, Fat 7.6, SaturatedFat 1.1, Sodium 26.3, Carbohydrate 32.8, Fiber 6.6, Sugar 17, Protein 5
SAMBOSAS (AFGHAN MEAT TURNOVER)
This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you'll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.
Provided by Dr. Tastegood
Categories Meat
Time 55m
Yield 25-30 Sambosas depending on size of wonton, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
- To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
- When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
- Enjoy!
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