A little bit of carb on carb – boulani

These have been on my Pinterest board of recipes to try for a loooong time and we finally got round to it today. According to my (somewhat limited!) research boulani originated in Afghanistan – they are simple turnovers, lightly spiced and usually filled with potato or spinach. This recipe uses pink peppercorns to add interest and colour to the potato filling.

Here’s a link to the recipe we used from The Spice Spoon – a really straightforward recipe. The dough casing ends up being both crispy and chewy and the final frying gives a beautifully fluffy potato filling. We served ours with a simple minted yoghurt dip and thoroughly enjoyed them. We didn’t include the white pepper in the filling, but I think perhaps we should have compensated by adding some extra pink peppercorns as the filling could have done with a little extra kick. I can’t help but think that these would be fantastic for a picnic, so let’s all keep our fingers crossed for some more dry weather…

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~ by smileysoyabean on 1 July 2012.

2 Responses to “A little bit of carb on carb – boulani”

  1. gorgeous!

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