My Global Food Challenge

Afghanistan (3)

Boulanee (Afghanistan)


1 package square eggroll wrappers
Corn oil
1 cup mashed potatoes
1 or 2 large potatoes
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cayenne pepper
1/2 bunch chopped cilantro
4 green onions, chopped
1 lb. ground beef
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/2 tsp. coriander


Boil potatoes on their skin until soft. Peel and mash. Add salt, coriander, cayenne pepper, cilantro and green onions and mix. Meanwhile: Brown ground beef with pepper, salt and coriander.

Mix ground beef with mashed potatoes. Let cool.

Take an eggroll wrapper and place a spoonful of filling in the middle. Wet the edges of the wrapper and close, making a triangle. Fold the ends of the triangle into the pastry, making a small envelope. Flatten with your hand.

Heat oil and fry the boulanee until brown on both sides, about 4-5 minutes.

Link to My Post on Afghanistan:

Cuisine:  Afghan

Main Ingredient:  Ground Beef

Tamarind Potatoes (Afghanistan)

Yield: 4 Servings


1 1/2 tbsp tamarind paste
2 cups water
8 small boiling potatoes
1/4 cup corn oil
1 med onion; thinly sliced
2 tsp minced fresh ginger
4 garlic cloves; minced
1/2 tsp dried red pepper flakes
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp ground fennel
1/2 tsp cinnamon
1/4 tsp freshly ground pepper


Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places.

Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet.

Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper.

Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

Link to My Post on Afghanistan:

Cuisine:  Afghan

Main Ingredient:  Potatoes

Tomato, Cucumber and Onion Salata (Afghanistan)

Yield:  4-6 Servings


3 medium tomatoes, diced
3 baby cucumbers, peeled and diced (about 1 cup)
1 small sweet onion, diced
3⁄4 cup roughly chopped cilantro (1 small bunch)
3 tablespoons fresh lemon juice (to taste)
1 teaspoon salt, to taste


Combine all of the ingredients and toss well.

Chill and enjoy!

Link to My Post on Afghanistan:

Cuisine:  Afghan

Main Ingredient:  Salad

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