Description
"Boulanee afgani". In different parts of the Middle East they have a different name. In Afghanistan they are made from rye flour, with potatoes and leeks. Recipe from the famous book "Spezie da tutto il mondo". PS Kitchen - Afghan. In the appointment it is not, so I wrote "Arab".
Ingredients
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Rye flour
200 g
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Flour
175 g
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Potatoes
3 piece
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Leeks
1 piece
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Salt
2 tsp
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Sunflower oil
3 Tbsp
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Zira
2 tsp
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Water
200 ml
Cooking
To prepare the dough: sift the two flour together, add 1 tsp salt, 1 tbsp. spoon of sunflower oil and 200 ml of water Review: the second time I replaced the wheat flour for oat, I liked the taste more with oatmeal than with wheat. You can try to do like me.
Knead elastic dough. Cover it with a damp cloth and set aside in a warm place.
Prepare the filling: peel the potatoes and boil it until fully cooked.
Then mash the potatoes with a FORK, until smooth. Should remain the pieces
In a large saucepan heat remaining oil (2 tbsp) and add the cumin. Stirring constantly, leave on medium heat for 30 seconds.
Turn off the heat and pour a little oil with the cumin on the potatoes, stir well and then the whole mass lay in a baking pan. Add chopped onions or, like me, a young onion with feathers of the young garlic. Mix well and cover with lid.
The dough to "roll" sausage and cut into 20 small pieces.
From each piece roll the ball in walnuts. To leave one, the rest covered with a damp cloth.
Each ball roll out as thin as possible (diameter approximately 12 cm). Put the stuffing, 2 tsp.
"Pinch" the edges with a fork.
To do exactly the same with other balls. It turns out 20 pieces.
Preheat the pan, pour a little vegetable oil (the recipe - peanut butter) and fry each Patty on both sides. Put the patties on a dish covered with paper towel (so the napkin "soaked" oil). Delicious in both hot and cold.
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