excited to try making Bolani and kibbe
I made pita a few days ago and today for lunch stuffed the pita with red lentil soup. It reminded me of the spinach bolani I had in Menlo Park. so then I started looking on the internet. I found a youtube video for potato bolani that looks like the recipe is mashed potatoes, chopped tomato, thickly sliced onions, chopped chili pepper and chopped cilantro as well as ground coriander, salt, oil, flour and water.
So what the woman on youtube did was mix flour, water, salt and let the dough rest. then saute the onion, tomatoes, chili, salt, ground coriander and cilantro. Mix this with the mashed potatoes. Roll out a large circle. put filling on 1/2 of the circle, leaving a border. Fold the dough over and cook it on a hot grille in oil. This is the recipe I found online:
Bolani: Afghan Potato and Scallion Turnover
Bolani e Kachaloo
3 ½ cups all-purpose flour
1 cup water room temperature
1 tsp. salt
1 tsp. olive oil
1 lb. russet potatoes (about 2 medium-size potatoes)
1/2 cup finely chopped cilantro
1/2 cup finely chopped scallions white and green parts
¼ cup plus 2 tbsp. olive oil
1 ½ tsp. salt
1 tsp. ground black pepper
Instructions:
Mix the flour and salt together in a large bowl. Slowly add the water and the teaspoon of oil and mix the dough together, kneading it a little until it forms a ball. If the dough is too dry to come together, add more water, a tablespoon at a time. Once the dough is formed, knead it for 10 minutes on a lightly floured cutting board. If you are impatient like us, set the timer so you won’t reduce the kneading time. Put the dough back in the bowl, cover with a cloth and let it rest for one hour.
In the meantime , boil the potatoes until soft in the center when pierced with a small knife. Remove from the water and when cool enough to handle, slip the skins off the potatoes. Put the potatoes, cilantro, scallions, 2 tbsp. of the olive oil, salt and pepper in a bowl and mash together with your hands or a potato masher until thoroughly combined. Some lumps are ok. You can also make this the night before and keep it refrigerated until ready to use.
Take a small amount of dough the size of a small apple and roll into a smooth ball. Spread some flour on the wood board and roll out the dough using a rolling pin. Continue to flatten the dough until it takes a round shape, is as thin as a tortilla, and about 10-12 inches across. The thinner the dough the better. If you have trouble rolling the dough to the shape you want, use a lid from a pot to trace a perfect round shape.
Spread ¼ cup of potato mixture on one side of the dough, leaving a 1/4 inch border around the rim. Fold the other half over and press the dough together with your finger to form a seal.
Heat the remaining ¼ cup of oil in a medium-size sauté pan over medium-high heat. Brown the bolani, two at a time, until golden on both sides. The bolani should sizzle when they hit the pan. Lay cooked bolani on a paper towel. Add more oil to your pan if your oil starts to reduce. These are best served warm but are tasty at room temperature.
If I made them for dinner tonight, I would caramelize onion and add chopped spinach, salt, coriander seeds and chili powder. The dough would be kamut flour, water and salt and then I would make it like aloo paratha - also tasty filling filled bread. mmm...stuffed breads...
http://blogs.transparent.com/arabic/how-to-prepare-pumpkin-kibbe/
So what the woman on youtube did was mix flour, water, salt and let the dough rest. then saute the onion, tomatoes, chili, salt, ground coriander and cilantro. Mix this with the mashed potatoes. Roll out a large circle. put filling on 1/2 of the circle, leaving a border. Fold the dough over and cook it on a hot grille in oil. This is the recipe I found online:
Bolani: Afghan Potato and Scallion Turnover
Bolani e Kachaloo
3 ½ cups all-purpose flour
1 cup water room temperature
1 tsp. salt
1 tsp. olive oil
1 lb. russet potatoes (about 2 medium-size potatoes)
1/2 cup finely chopped cilantro
1/2 cup finely chopped scallions white and green parts
¼ cup plus 2 tbsp. olive oil
1 ½ tsp. salt
1 tsp. ground black pepper
Instructions:
Mix the flour and salt together in a large bowl. Slowly add the water and the teaspoon of oil and mix the dough together, kneading it a little until it forms a ball. If the dough is too dry to come together, add more water, a tablespoon at a time. Once the dough is formed, knead it for 10 minutes on a lightly floured cutting board. If you are impatient like us, set the timer so you won’t reduce the kneading time. Put the dough back in the bowl, cover with a cloth and let it rest for one hour.
In the meantime , boil the potatoes until soft in the center when pierced with a small knife. Remove from the water and when cool enough to handle, slip the skins off the potatoes. Put the potatoes, cilantro, scallions, 2 tbsp. of the olive oil, salt and pepper in a bowl and mash together with your hands or a potato masher until thoroughly combined. Some lumps are ok. You can also make this the night before and keep it refrigerated until ready to use.
Take a small amount of dough the size of a small apple and roll into a smooth ball. Spread some flour on the wood board and roll out the dough using a rolling pin. Continue to flatten the dough until it takes a round shape, is as thin as a tortilla, and about 10-12 inches across. The thinner the dough the better. If you have trouble rolling the dough to the shape you want, use a lid from a pot to trace a perfect round shape.
Spread ¼ cup of potato mixture on one side of the dough, leaving a 1/4 inch border around the rim. Fold the other half over and press the dough together with your finger to form a seal.
Heat the remaining ¼ cup of oil in a medium-size sauté pan over medium-high heat. Brown the bolani, two at a time, until golden on both sides. The bolani should sizzle when they hit the pan. Lay cooked bolani on a paper towel. Add more oil to your pan if your oil starts to reduce. These are best served warm but are tasty at room temperature.
If I made them for dinner tonight, I would caramelize onion and add chopped spinach, salt, coriander seeds and chili powder. The dough would be kamut flour, water and salt and then I would make it like aloo paratha - also tasty filling filled bread. mmm...stuffed breads...
http://blogs.transparent.com/arabic/how-to-prepare-pumpkin-kibbe/