Boolawnee are fried leek pastries that originated in Afghanistan. With only 5 ingredients, they are a quick and easy appetizer to whip up before a delicious dinner1
Make a well in the middle of the flour and pour water into the center.
Mix to a firm dough and knead for 5 minutes until elastic. Wrap in plastic wrap and leave to rest for 30 minutes.
Cut off and discard most of the green tops from the leeks. Wash remaining portion of leeks thoroughly, making sure to wash between each leaf to remove leftover soil. Chop.
Add salt and chili powder to leeks and knead by hand to soften leeks. Stir in oil.
Roll pieces of dough into thin, 4-inch rounds. Fill each circle with even amount of filling. While preparing/assembling each pastry, leave dough on a dish towel so that they do not stick to the counter.
Fold pastry in half and wet edges with water. Use a finger to press the edges of the pastry together. You can also use a thimble or a fork to press the edges together, but I found that this looked messier than simply using your fingers.
Heat vegetable oil in a skillet.
In a separate bowl, combine all chakah ingredients together. Set aside.
Fry three or four dumplings at a time in hot oil until golden brown. Drain on paper towels and serve hot or warm.
Notes
Recipe from The Complete Middle Eastern Cookbook by Tess Mallos.