Go Back
–+ servings
Save This Recipe Form

Save This Recipe!

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!


Front view of boulawnee
Print Pin
No ratings yet

Boolawnee (Fried Leek Pastries)

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 dinner!
Course Appetizer
Cuisine Afghan
Prep Time 40 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings 2 dumplings
Calories 649kcal
Author Alexandria Drzazgowski

Equipment

  • Plastic Wrap
  • Mixing Bowl(s)
  • Sifter 
  • Dish Towel(s)
  • Paper Towel

Ingredients

Pastry

  • 2 cups all-purpose flour
  • ½ tsp salt
  • ¾ cup cold water

Leek Filling

  • 2 leeks, about 3 cups chopped
  • 2 tsp salt
  • ¼ tsp chili powder
  • 3 tsp vegetable oil

To Finish

  • vegetable oil for deep frying

Chakah (Garlicky Yogurt Sauce)

  • 1 cup plain, unflavored yogurt
  • 2-3 cloves garlic crushed

Instructions

  • Sift flour and salt together in a large bowl.
  • 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. 

Nutrition

Serving: 1serving | Calories: 649kcal | Carbohydrates: 115g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 2993mg | Potassium: 501mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1679IU | Vitamin C: 12mg | Calcium: 230mg | Iron: 8mg