Vegetarian Afghani Boulanee Turnovers Recipes

VEGETARIAN AFGHANI BOULANEE (TURNOVERS)

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.

BOULANEE (AFGHANI POTATO TURNOVERS)

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!