#afghan bolani

[exoxo123]

Checkout the delicious and yummy #plantbasedrecipe VEGAN MAIN DISH: ZUCCHINI NOODLES WITH PESTO Here ... https://hey.link/hCym0

[certifiedlibraryposts]

My county library system is one of the busiest in the country and the put on all sorts of cool classes. This month I took one about growing microgreens and last month I took classes on making foccacia and bolani (stuffed Afghan flatbread). I love my library and yes, it is that cool.

AMAZING!!! OH those look delicious, I hope they tasted as good as they looked! What a cool library, I love hearing about libraries being places of education :D

[sussex-newswire]

"The Duke and Duchess of Sussex visited The Archewell Foundation’s San Antonio Welcome Project, which supports the creation of programming for women who have recently resettled from Afghanistan. Together with The Archewell Foundation’s partner, Culturingua, this sector of The Welcome Project gathers regularly to further develop their sewing skills and build community.

"The Duke and Duchess joined the women as they worked on their projects and learned about the newfound joy and creativity they have fostered with one another.

"The day concluded with a homecooked meal, where The Duchess joined in making bolani, a traditional Afghan flat bread."

[banhbotloc]

[ID: 5 gifs of making bolani (Afghan stuffed flatbread) with green herby chutney.

1: A person mixes flour and water into a dough in a large flat bowl using a spoon. 2: She uses a fork to mash boiled potatoes with lots of green herbs and spices in another large bowl. 3: A thinly rolled-out circle of dough sits on a floured surface, and someone gently flips it between her two hands to lift it from the table. 4: The bolanis have been filled and folded into half-moon shapes in a large pan, and she brushes oil on top of them as they cook. 5: She scoops a dollop of green parsley chutney on top of a triangle-shaped piece of cooked bolani. The thin dough is lightly browned in spots, lightly showing the herby filling through it. End ID]

an afghan feast » what i ate growing up 🇦🇫 — BOLANI + CHUTNEY

[woodenmooseroller]

Bolani, from Afghan Cooks

Ingredients

Filling

5 leeks, the leaves and the white part. Can substitute with Chinese chives

3 peeled and mashed potatoes

Salt

1 tablespoon cumin seeds/ground cumin

1 tablespoon coriander seeds/ground coriander

2 teaspoon turmeric

Jalapeño/red pepper flakes

Dough

2 1/2 cups all purpose flour

2 teaspoon salt

1/4 cup oil

3/4 cup water

Alternative dough

Egg roll wrappers

1 tablespoon flour

Water

Instructions

Filling

1. Peel and cut your potatoes into quarters. You can boil them on the stovetop until they are fork tender. You can also put them in a microwave safe bowl covered with water and cook them, covered, in the microwave for about 6 minutes.

2. While your potatoes are cooking, heat a small frying pan on medium heat and add the cumin seeds, coriander seeds. Make sure you keep the pan moving so all sides of the seeds get toasted, this should take about 30 seconds to 1 minute if your pan is hot enough. Add the turmeric and just let it cook for another 20 seconds. Take off the heat and put it in a spice grinder or use a mortar and pestle and grind finely. Set aside.

3. When your potatoes have cooked, drain them and set them aside to cool. Once they’ve cooled, mash them up. They shouldn’t be a paste or like whipped mashed potatoes but just a rough mash with some texture still left to them.

4. Chop your leeks into fairly small pieces. Not too big and not too fine either. You want texture in your filling.

5. Mix the leeks and potatoes together and add the spices, salt and pepper or jalapeno if you are using it. Mix it well. Set aside while you make your dough.

Dough

1. In a large bowl, combine the flour, salt and oil. Stir together.

2. Add the water slowly. Pour a bit then stir, continue to pour until it makes a soft dough. If the dough is too stiff and dry, add more water on tablespoon at a time. If it is too wet, add more flour one tablespoon at a time. What you are looking for is a dough that is soft and pliable.

3. Knead the dough on a floured surface for about 3 minutes. It should be nice and bouncy and soft – that’s when you know its done. Place back into the bowl, cover and let it rest for about 10 minutes.

4. After 10 minutes your dough is ready to roll into smaller balls. You should be able to get 12 bolani out of this. But it will depend on how thinly you roll your dough and how big or small you make the bolani.

5. Break off a piece of dough (about a large fistful) off the larger ball with your hands. Roll it into a ball. Do this until you run out of dough. Cover the smaller dough balls with a damp paper towel so they don’t dry out. Have your filling, a fork, some flour and water near by.

6. Flour your work surface and roll out one piece of dough. Roll it until you can see the work surface underneath the dough. Don’t worry if it isn’t a perfect circle.

7. Alternatively, use egg roll wrappers for the dough. Use two sheets per bolani. While you are working with your egg rolls, you want to keep a damp paper cloth on top of the unused ones so that they don’t dry out.

Can glue and seal the bolani with a mixture of flour and water.

8. Place the filling on half of the dough circle. Don’t overfill it – but don’t be stingy either. make sure you flatten the filling so you can get a nice, flat bolani.

Fold the other half over the filling half. Seal with a fork. I usually end up wetting my fingers and folding the dough over to make sure the filling stays inside the dough.

9. Repeat with the rest of the dough.

10. Fry - shallow or deep

Shallow - Make sure your skillet or frying pan is hot then thoroughly coat the bottom of the pan with oil. Add the bolani once the oil is hot. Fry until golden brown then flip and fry on the other side. This should take about anywhere from 2-3 minutes depending on how thin your bolani are.

Deep - Add about 3 inches of oil to a pan and set over medium-high heat. Make sure the oil doesn’t go over 360 degrees. Add the bolani and fry until golden brown and crispy on both sides. If your oil is hot enough this should take 1-3 minutes.

11. Remove from the oil and place on a paper towel to drain.

12. Serve with garlic yogurt sauce and green cilantro chutney.

Afghan Green Sauce - Cilantro Chutney, from Afghan Cooks

Ingredients

4 bunches cilantro roughly chopped (use the whole thing - stems and leaves)

8 cloves garlic peeled

1 jalapeno (optional. You can add more or less. 1 just gives you the hint of heat.)

2 tsp salt

2 cups vinegar (I use a blend of apple cider and white vinegar – 1 cup of each. You can also use red wine vinegar. I would not recommend balsamic.)

A few grinds of black pepper

Instructions

1. Put the cilantro into a food processor or blender and pulse until it becomes very finely chopped. You may have to do this in batches.

2. Once the cilantro is very finely chopped add the garlic and jalapeno and blend or process again. Slowly add the vinegar until it becomes a fairly think sauce.

3. Put it in a tightly covered jar. It will be vibrant green when you first make it and will darken over time.

Afghan Yogurt Sauce, from Afghan Cooks

Total Time: 10 minutes

Ingredients

2 cups yogurt

1/4 cup lemon juice

1 tablespoon dill

1 tablespoon mint

4-5 cloves garlic, minced

Pinch of salt

Water

Sour cream (optional)

Kashk (optional)

Instructions

1. Stir together yogurt, lemon juice, dill, mint, salt, and garlic. Add water until the sauce can be drizzled.

Can mix the yogurt with sour cream and/or kashk if you can find it. The rest of the ingredients are the same but its important for you to adjust to taste.

[avneesh10-blog]

Ultimate Guide to Afghanistan Cultural Experiences: Top Expedition Destinations

# Ultimate Guide to Afghanistan Cultural Experiences: Top Expedition Destinations

Introduction

Have you ever dreamed of embarking on a journey that transcends mere tourism and delves deep into the heart and soul of a nation steeped in history and culture? Afghanistan, with its rich tapestry of traditions, customs, and heritage, offers a unique opportunity for cultural exploration like no other. In this guide, we will explore the wonders of Afghanistan Cultural Expeditions, unveiling the top expedition destinations that promise to mesmerize and enchant even the most discerning travelers.

Exploring the Hidden Gems of Afghanistan

Unveiling Afghanistan's Cultural TreasuresAfghanistan, often overshadowed by its tumultuous history, boasts a treasure trove of cultural riches waiting to be discovered. From the ancient Silk Road cities to the rugged beauty of the Hindu Kush mountains, each corner of this majestic land holds a story waiting to be heard. Experience the vibrant tapestries, intricate pottery, and delicious cuisine that have endured for centuries, testament to Afghanistan's enduring legacy as a crossroads of civilizations.- Tip: When planning your Afghanistan Cultural Expedition, prioritize sites like the Bamiyan Valley with its iconic Buddha statues or the bustling bazaars of Kabul for an authentic Afghan experience. - Tip: Engage with local communities during your Afghanistan Cultural Expedition to gain a deeper understanding of Afghan customs and traditions, fostering meaningful connections that transcend language barriers. - Tip: Sample regional delicacies like mantu (dumplings) or bolani (stuffed flatbread) during your Afghanistan Cultural Expedition for a true taste of Afghan culinary traditions. - Tip: Consider volunteering with local NGOs or community organizations dedicated to preserving Afghanistan's cultural heritage, contributing your time and expertise to meaningful conservation efforts. - What are the recommended safety precautions for travelers on Afghanistan Cultural Expeditions? - Travel with reputable tour operators - Stay informed about local developments - Respect local customs and traditions- How can I best immerse myself in Afghan culture during my expedition? - Learn basic Farsi or Pashto phrases - Participate in cultural activities and events - Interact with local communities respectfully- Are there any specific dress codes or etiquette I should observe in Afghanistan? - Dress modestly, especially in religious sites - Remove shoes before entering homes or mosques - Respect gender norms and traditions- Which historical sites are must-visit destinations for cultural enthusiasts in Afghanistan? - The Minaret of Jam - The Old City of Herat - The Gardens of Babur in Kabul- What unique souvenirs can I bring back from my Afghanistan Cultural Expedition? - Handwoven rugs and carpets - Calligraphy artwork - Afghan jewelry and textiles

Tags

Afghanistan, Cultural Expeditions, Silk Road, Afghan cuisine, Heritage preservation, Historical sites, Cultural immersion, Afghan hospitality, Travel safety Read the full article

[yummcook]

Bolani: Crispy and delicious Afghani bread

Bolani is a very delicious fried bread of Afghanistan. This bread may be baked in other countries under different names, but it is one of the official Afghan breads, whose pleasant taste and aroma are really attractive.

One of the advantages of this bread is that All its ingredients are easily found in every home and we at YummCook.com try to teach you this delicious bread in the easiest way. Bolani is the best option for a hearty dinner or breakfast.

[wanna-life-me]

AFGHAN ASHAK OR AUSHAK AFGHAN DUMPLINGS

By Mirriam Seddiq

INGREDIENTS:

2 Cups Lentils (rinsed) (yellow recommended)

2 –3 Large Leeks

For Lentil Sauce Base

1 Large Onion

2 Cloves Garlic

2 Tablespoons Tomato Paste

1 1/2 Teaspoons of Salt

1/2 Teaspoon turmeric

1 Teaspoon cumin

1 Teaspoon chili powder

1 Teaspoon ground coriander

3–4 fresh tomatoes

2 Cups of water

Spices for Leek Stuffing

1 Teaspoon ground cumin

1 Teaspoon of ground coriander

1/2 teaspoon of turmeric

1 teaspoon of garlic powder

1 teaspoon salt

a few cracks of black pepper

Chili flakes

INSTRUCTIONS:

1. Rinse your lentils.

2. Chop your leeks finely or use a food processor that can slice them thin. Either before or after, wash them and drain them thoroughly. Leeks retain a lot of dirt and sand.

3. This will give you many more leeks than you need. I always take a bag and freeze the rest of them. You can save them for ashak in the future, or use them to make my bolani recipe.

4. Boil lentils on medium and simmer for about 10 minutes covered.

5. Begin on your sauce base for lentils. Chop onion and place in oil.

6. Add 1 1/2 teaspoon salt, 1/2 teaspoon of turmeric, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon ground coriander, and 2 tablespoons of tomato paste. You do not want a raw tomato paste taste. Then add 2 cloves of garlic. Add your fresh tomatoes. Cook on medium until lentils done.

7. After tomatoes get soft and lentil base gets cooked, add about 2 Cups of water. You will use the water to loosen up the sauce. Let the water incorporate into the sauce mixture.

8. Take cut leeks and add all of the spices to them and mix thoroughly.

9. Now take your wontons and assemble your dumplings. The easiest format is to take them and make a “half-moon” and wet the edges after you fill then, fold over, and pinch edges with a fork.

10. Boil dumplings for 3-4 minutes.

11. Plate your dish with my yogurt sauce base. Cover the yogurt with your dumplings and then cover the dumplings with the lentil mixture. Cover with some green for appearance.

[dashingwishes]

Aww, Hyungwon‘s laughter is so contagious. Gotta be my favorite <3

Same here. The Turkish Cuisine is my favorite too! I really hope you recover soon!! 🥺

No, unfortunately I‘ve never had Afghan food before. Can you recommend me any foods? I want to taste more foods from different countries. I just love to engage in other cultures. Yeah, the love I have for every country out there makes this journey really hard 😂

So far, my favorite european country has to be Belgium, Norway or Slovenia. I‘m so indecisive. I don’t know bc gotta love them equally 😭 Germany is beautiful too! Like there are so many beautiful places here :( But let’s exclude Germany and Turkey for now, I don’t wanna b biased. Though, I am sure that every country has its amazing places. Every country is beautiful in its own way. What about you? Do you like traveling? Have you ever been to Canada or Mexico? Funny how Europe sounds like Mars to you, whereas North/Central America feels like 11 light-years away from me.

Alrighty have fun @ the party & good luck on your assignment!! 💗

Hyungwon really fits you well. And the vegetarian are a lot. There’s Ashak with which is filled with chives and yogurt. And other vegetables and sauce. There’s bolani and shorwa and there’s kabuli pulao which is rice with raisin and carrots. Okra and Eggplants with tomatoes and sabzi (spinach) and pakora. Honestly they are a lot types of food this I could think of that are vegetarian 🥺🫶🏻♥️

In European countries I have been to England, Ireland, Netherlands, (Germany when I was like 3 I don’t remember anything) and Istanbul would that count since it European side isn’t it. I would love to see Germany again, maybe Greece and Australia too. And I have been to Canada but not Mexico.

Do you have any relatives in other countries beside Turkey and Germany?

Thank you so much I really appreciate your love and kindness 💘

[my-last-brain-cell-is-socrates]

Thanks for tagging me ❤️

Three ships: Hmm... I'm going to stick with Star Wars and say Luke Skywalker/Mara Jade, Corran Horn/Mirax Terrik and Kanan/Hera.

First ship: Probably Raf and Sulfus from Angel's Friends 😂

Last Song: "The world has gone insane" from the Jekyll and Hyde musical

Last movie: Oooh, I seriously can't remember. I think Hick(2011)? I was planning on watching Wakanda Forever tonight, actually. If we're talking about going to the movies specifically... it was a Norwegian film that I seriously do not recall the name of.

Currently reading: Frederick Douglass' autobiography (for a university course), and City of Night by John Rechy.

Currently watching: The Last of Us (with you on that). Also just finished watching Ginny and Georgia like two hours ago.

Currently craving: Bolani, been some time since I've last had Afghan food and I miss it every day.

Tagging: @eternal-fear @jarael @firealder2005

Haven't got any more people to tag . . .

Tag meme

tag 9 people you want to get to know better

hey @carmarthenfan, @system-of-cells-interlinked, thanks for tagging me and sorry for being so slow in responding i'm making you guys share. i really do appreciate it 🥰🥰

three ships: probably Luke Skywalker/Mara Jade, Ben Skywalker/Vestara Khai, and the mess that is Church/Tex from Red vs Blue

first ship: uhhh I’m gonna say Rumo/Rala from Rumo And His Miraculous Adventures

last song: They’re Taking The Hobbits To Isengard 😌

last movie: this made me realize I haven’t seen a movie this year yet… last one I saw was Glass Onion back when I was paying for netflix. last time I was in the cinema was the second avatar movie and the last time I had a good time in the cinema was a double feature showing of Nightmare Before Christmas and Tokyo Godfathers. that slapped

currently reading: hilariously I am also reading Roadside Picnic (it’s my dad’s favorite book and we were reminded of it while playing the boardgame Zona, which seems to be an (unauthorised) adaptation of its world). thing is, I started reading it on the train/public transport and now that I’ve been home for weeks the environment just isn’t right somehow. so it’s on hold till I go back to college lmao

currently watching: The Last of Us (fucking amazing), Poker Face (really fun so far), and RWBY (RWBY)

currently craving: literally any chewable food. being on a liquid diet makes me want to punch drywall pasta ❤

tagging @strangeeesnowman, @bluntblade, @kaleidoscope1967eyes, @bloodgulchbluess, @tylerloki-talks, @easterndreamer, @my-last-brain-cell-is-socrates, @gicolette, @bluemilkandchocolate. no pressure!

[ladyyinblackk]

May Allah swt protect the people of Afghanistan. Our hope and prayers are with the innocents ❤️ 🇦🇫

[formeryelpers]

Afghan Awasana Kabob, 37012 Towers Way, Fremont, CA 94536

Call ahead because the food takes a long time. I ordered bolani and it took 40 minutes. Crazy. They had a few takeout orders but didn’t seem that busy. The food is made from scratch. They even make their own Afghan style bread (thin flatbread). The menu includes several kinds of bolani, kabobs, sabzi, mantoo (dumplings), rice, desserts, and beverages.

Squash Bolani ($14.99): They’re known for their squash Bolani and for good reason. I don’t know how they get the flatbread (like a super thin pancake) so thin and still fill it with pureed butternut squash and onions. The flatbread is golden and crispy yet chewy. They cook it on a big griddle and top it with weights. It’s a marvelous creation. Even better, they made the filling spicy for me and served it with plain yogurt and a zesty cilantro sauce. One order includes a dozen pieces. My mouth is watering just thinking about it.

Service was very kind. I was welcomed and he even gave me a bread for free since it was my first visit. I gave the bread to my father. The restaurant is small and a bit cramped but warm and welcoming. It’s like going to someone’s kitchen. Smells amazing there too.

4.5 out of 5 stars.

By Lolia S.

[samir-05]

Afghan bolani🧡🧡😋😋

[nobertsales]

National Empanada Day! * The Spanish word for bread is “pan”.  “Empanar” is a verb form that means “to bread”.  Emapanada is the past-participle, “breaded”. * Empanadas originated in northwest Spain, in a region known as Galicia. Originally made with bread dough, but now they are made with pastries as well. * The bolani is an Afghan variant of the empanada. Bolanis are flatbreads stuffed with vegetables such as spinach or potato. They are served in the evenings during the Muslim feast of Ramadan as well as at other times. * Bolivian empanadas are made with beef, pork, or chicken, and usually contain potatoes, peas and carrots, as well as a hard-boiled egg, an olive, or raisins. They are called salteñas and are moon-shaped pouches of dough customarily seamed along the top of the pastry. * Empanadas are known as panada or pastel in Indonesia. The panada, has thick crust made of fried bread, giving it bread texture and is filled with spicy tuna and chili peppers. The pastel has thin crust and a fillings typically made of finely diced potatoes, carrot, green onions, chicken, garlic, and glass noodles. #NationalEmpanadaDay #Empanada #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #DisposableSolutions #NonFoodSolutions #FoodConsultant #FoodDude #FoodOfTheDay #NobertSales @NobertSales (at Germantown, Tennessee) https://www.instagram.com/p/CNZ-BXClZt2/?igshid=9xp2pbh2q036

[apricotluvr]

It’s funny cuz the Afghans I know usually say Pakistan has very spicy food. I’ve never had a bolani that was spicy so idk how spicy they made this one and fed the reactors 😭