Best Vegetarian Afghani Boulanee Turnovers Recipes

Boulanee (Afghani Potato Turnovers) image

Provided by sofie-a-toast

Time 45m

Yield 6 boulanee

Number Of Ingredients 22

2 -3 russet potatoes
1 tablespoon olive oil
2/3 bunch cilantro, chopped
3 green onions, chopped (the whole thing)
3/4 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon cayenne pepper (or to taste)
1 teaspoon freshly ground coriander seed
1 teaspoon turmeric
egg roll wrap
canola oil
1 bunch cilantro, bottom of stems discarded
1/2 jalapeno, sliced (seeds removed if you like it less spicy)
1 garlic clove
1/4 teaspoon salt
1/4 cup vinegar
3 tablespoons yogurt
1/2 cup yogurt
1 teaspoon lemon juice
1 garlic clove, pressed
salt
1 -2 tablespoon water (optional)

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

Sambosas (Afghan Meat Turnover) image

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

1 lb ground beef (ground chuck is best)
2 garlic cloves
1 small yellow onion
1 (8 ounce) package wonton wrappers (any size will work)
1/4 teaspoon ground cardamom (to taste)
1/4 teaspoon cayenne pepper (to taste)
salt & pepper
vegetable oil, for deep frying
yogurt, sauce for dipping

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!