A blog visitor sent us this delicious recipe for Afghan potato & Scallion turnover:
Ingredients: 3 ½ cups all-purpose flour, 1 cup water room temperature, 1 tsp. salt, 1 tsp. olive oil, 1 lb. russet potatoes (about 2 medium-size potatoes), 1/2 cup finely chopped cilantro, 1/2 cup finely chopped Scallions white and green parts, ¼ cup plus 2 tbsp. olive oil, 1 ½ tsp. salt, 1 tsp. ground black pepper.
Instructions: Mix the flour & salt in a bowl. Add the water & teaspoon of oil & mix the dough together, kneading it a little until it forms a ball. If the dough is too dry, add little more water. Once the dough is formed, knead it for 10 minutes on a lightly floured cutting board. Put the dough back in the bowl, cover with a cloth & let it rest for one hour.
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In the meantime, boil the potatoes until soft in the center when pierced with a small knife. Remove from the water & when cool, slip the skins off the potatoes. Put the potatoes, cilantro, scallions, 2 tbsp. of the olive oil, salt & pepper in a bowl & mash together with your hands or a potato masher until thoroughly combined. Some lumps are ok.
Take a small amount of dough the size of a small apple & roll into a smooth ball. Spread some flour on the wood board & roll out the dough using a rolling pin. Continue to flatten the dough until it takes a round shape, as thin as a tortilla, & about 10-12 inches across. Spread ¼ cup of potato mixture on one side of the dough, leaving a 1/4 inch border around the rim. Fold the other half over & press the dough together with your finger to form a seal.
Heat the remaining ¼ cup of oil in a medium-size sauté pan over medium-high heat. Brown the Bolani, two at a time, until golden on both sides. The Bolani should sizzle when they hit the pan. Lay cooked Bolani on a paper towel. Add more oil to your pan if your oil starts to reduce
Can serve with plain yogurt. Bon Appetit 
yummmyy . u do know that this is my kind of post :P
7ather for your eyes only ya noon
Yummy
Dear bananaq8,
I was very happy to find this post on your website, because I am passionate about the food from my country, and it is my wish that everyone will discover how tasty and nutritious afghan cooking is!
Traditional, classic boulanee is filled with gandanah, which is a kind of scallion that grows in Afghanistan, that tastes really like nothing else, but it is a little bit similar to leeks in flavor to leeks. There are many variations of boulanee. I encourage your readers to try filling them with pureed sweet squash, and also baking them.
I would like to suggest only one thing for this recipe: add a small amount of crushed fragrant dry mint to the yogurt and you will love it even more!
With respect,
S. A. Shah
Proprietor, Bamiyan Afghan Restaurant
358 Third Avenue (at 26th St) New York, New York 10016
http://www.bamiyan.com
That is one amazing website you got there
I really liked your video ..it shows all the Afghan dishes.
I will try the recipe with your recommendations
You could alternate the Scallion here with these green plants called “Chinese chives” which are rarely found in Kuwait. They smell and taste so yummy.
Will try this one as well
china yabeela afghani restaurant in kuwait !!
looks yummy
Thank you for sharing a authentic (although I heard that it was only salt flour and water)recipe. All the ones that I had previously found involved egg roll wrappers, and I knew the ones that I had tried, and loved. The street fair ones were not made with egg roll wrappers. I searched all day, and finally found this, which looks like what I was searching for. Tried a potato, and a spinach version of boulanee with garlic yogart cheese, butternut squash kadu (pureed), and cilantro pesto on top….totally awesome!! Everyone at the house tried the stuff I brought home from the street market, loved it, and are now asking me when I am going to make them some.
I want to say thank you for the recipe. I have been stationed here in Aghanistan for a while now and the food is awesome! I wanted to share some of these dishes with my children and wife when I return. Thank you soo much for the advice. I am going to attempt this before I leave so I can just whip up a batch when I get home. =)
oh your post is the cutest! I agree, Im on here because my boyfriend wants me to learn to make it because my mum made it for him once and loved it
made 12 yesterday for ramazan iftar