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
5 from 1 vote

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 dinner1 
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