Friday Foodies- Boulawnee

This is a recipe from a friend of mine, Steve – thanks Steve!

For a really nice Afghan dish (again, really simple) of fried leek pastries (called boolawnee), first make a filling of finely chopped leek, a pinch of cayenne pepper, some salt, and a splash of olive oil – squeeze it all up with your hands to soften it. Then make a simple dough with plain or bread flour and a pinch of salt; need till it’s elastic and springy. Roll into a cylinder and cut into disks. Roll the disks into small circles (around 8 inches across). Place a dollop of your filling into the centre of each dough circle and pinch up into little pasties (I use this method: Deep fry until they are golden brown and serve with salad and a sweet chilli or soy yoghurt dip). They’re supposed to be appetizers, but they’re so tasty we usually eat them as the centrepiece to a large salad spread.

For an amazing salad to go with the above – grate cooked beetroot, carrot, and a little apple (3:3:1 ratio), add a few drops of orange blossom water and a splash of lime juice, boom!

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