Afghan Boulani

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Filling:

4 cups chopped scallions or garlic-chives (gandana)
1/2 cup chopped fresh parsley
2 Tbsp. vegetable oil
2 tsp. salt
1 tsp. freshly ground pepper
1 bird or serrano chile, finely chopped

Wrappers:

1 package ready-made, large sized egg roll skins, removed from the package and covered with a dish towel to prevent drying filling

Yogurt Sauce:

1 small cucumber, seeded and grated
1 clove garlic, crushed, peeled and chopped
1 cup fresh mint
1 tsp. mint flakes
1 tsp. salt
1/2 tsp. freshly ground pepper
2 cups plain yogurt, beaten

Instructions:

Combine all the ingredients for the filling using a rubber spatula (do not use a food processor) and set aside.

To make the yogurt sauce:

Combine all the ingredients for the sauce in a mixing bowl and set aside.

To fill the boulani:

Lay out a wrapper on your work surface. Place 2 heaping tablespoons of the filling in a diagonal corner of the wrapper and moisten the edge with a little water. Fold the wrapper over to form a triangle, and pinch and crimp the edges. Place the finished boulani, separated from each other, on a baking sheet lined with parchment paper. Cover with a dish towel to prevent them from drying out and place in the refrigerator until you are ready to cook.

To cook the boulani:

Heat 1/4 cup of oil in a large nonstick skillet over medium heat, until hot –365F. Fry for 1 minute, on each side, until they are a light golden brown. Remove and drain the boulani on paper towels.

Serve the boulani right away with the Yogurt Sauce on the side. It is best eaten hot.

Recipe from EthnicRecipe.com.