I don’t typically write about food but why not? I am obsessed with food on Pinterest and am a self-proclaimed foodie. But the real purpose of the post is that last night, my friend Kat and I made a popular Afghan appetizer, bolani potato leek, and I just have to share it with New Year’s Eve around the corner. I have long been a fan of Afghan food since trying it in New York (I recommend Khyber Pass and Afghan Kebab House). Although this recipe isn’t made with traditional Afghan flat bread, the wonton egg roll wrappers were a close alternative. Admittedly, this was our first time making Afghan food and the we sort of experimented with the shape of the dumpling. Nonetheless, they were very good, quick to prepare, and would make a great appetizer for your next party. I have to give credit to Kat’s boyfriend’s sister, Shakila, for giving us the recipe (thanks, Shakila!). We served the dumplings with greek where to buy phentermine 37.5 mg tablets yogurt mixed with cucumbers for a simpler – but no less flavorful – version of tzatziki. Intrigued? Read on.
Serves 8:
2 packs of egg roll wrappers
2 large potatoes
1 bunch of leek
1 tablespoon salt
1 tablespoon pepper
1/3 cup coriander (whole seeds preferred)
1 cup olive oil
1 cup of water
1 cup greek yogurt
1 whole cucumber
Peel and chop potatoes and leeks; set aside. Heat medium-sized skillet with olive oil and stir potatoes and leeks until fully cooked (include garlic and onions prior to cooking mixture if preferred). Add salt, pepper, and coriander seeds. Lay out 2 egg rolls wrappers at a time and spread water along the edges. Add a teaspoon of potato-leek mixture to the center of the wrap. Layer the second wrap firmly over the first one and fold 4 triangles. Deep fry 8-10 dumplings at a time over olive oil. Serve alongside greek yogurt mixed with chopped cucumbers.
Will you be giving this recipe a try? Let me know in the comments. xx
