Afghan Street Food: BOULANEE (Leek-filled pastries)

[Guest guest]

There is a theory that the Afghans are descendants of the Jewish

people. It is perhaps debatable how accurate this theory is. However

there are two Afghans who are Jewish. Anyway here is something about

Afghan Street food.

 

 

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As kids, we were all told to avoid street food. But it is so

tempting.

 

Here is a recipe.

 

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Street food is very popular in Afghanistan and a variety of tasty

snacks can be purchased from street vendors either to eat there and

then or to be taken home. The name for a street vendor is tabang

wala. A tabang is a large flat round wooden tray on which the tabang

wala carries his wares and stakes his claim to a particular street

corner or patch by setting his tabang down. Business is often brisk.

He provides an assortment of food, catering for the varied tastes and

requirements of his customers. The type of food he sells will also

depend on the region of Afghanistan and the time of the year. With

his smiling, cheerful face, the tabang wala will call out to the

hungry, tired passers-by to come and try his delicious shour nakhod

(salty chickpeas), his sweet sambosa-e-shireen or to quench their

thirst with a glass of his refreshing and sweet kishmish ab.

 

 

 

BOULANEE

Leek-filled pastries makes approximately 15

 

These used to be a great favourite among foreigners in Afghanistan

and are especially delicious when served with drinks. They should be

served crisp and hot, straight from the frying-pan. However, Afghans

occasionally offer them cold, especially if there are a lot of other

dishes being produced at the same time. They are made on special

occasions such as birthdays and engagements, but may also be served

as snacks.

 

Two types of boulanee are prepared in Afghanistan. The most popular

is that made with gandana (a special vegetable found in Afghanistan)

for which leeks make a good substitute. boulanee are also made with a

mashed-potato filling. Often, at parties or special occasions, both

types of boulanee are prepared at the same time.

 

450 g sifted white plain flour (or half white, half chapati)

 

225 ml water

 

450 g gandana or leeks (trimmed weight), washed and Finely chopped

 

3 tsp salt

 

1/2 tsp red pepper

 

1 tbs vegetable oil, plus extra for frying

 

Put the flour and 1 teaspoon of salt into a mixing bowl. Add slowly

as much water as required and mix to form a stiff dough. Place the

dough on to a clean work surface and knead for about 5-10 minutes

until the dough is elastic, smooth and shiny. Form the dough into a

ball, cover with a damp cloth and set aside for at least half an

hour.

 

Squeeze out as much water as possible from the leeks (or gandana) and

put into a colander. Add 1-2 teaspoons salt and half a teaspoon of

red pepper. Mix and knead by hand until the leeks begin to soften and

then add 1 tablespoon of oil. Mix again before setting aside.

 

Divide the dough into 3 or 4 balls. Roll out each ball as thinly as

possible on a lightly floured surface (the thickness should be no

more than 1.5 mm - if the dough is too thick the boulanee will be

tough). Take a round cutter of 13-15 cm (a pan lid or tin lid can be

used), and cut out as many rounds as possible. The number of boulanee

will depend on how thinly the dough is rolled out and the size of

cutter used. On half of each round spread about 2-3 tablespoons of

the drained leeks. Moisten the edges of the dough, fold over and seal

shut. The boulanee should be spread out on a lightly floured surface

until ready to fry. Do not place one boulanee on top of another as

they will stick together.

 

When all the boulanee are made and you are ready to serve them, heat

enough vegetable oil in a frying-pan and shallow fry one or two

boulanee at a time, browning on both sides. Keep warm until all are

finished. Serve at once.

 

Source: http://www.kal69.dial.pipex.com/947stre.htm (sorry, it's

gone)