Difference between revisions of "Boolawnee"
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== Description == | == Description == | ||
Fried Leek Pastries | Fried Leek Pastries | ||
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* [[oil]]; for deep frying | * [[oil]]; for deep frying | ||
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# Sift [[flour]] and [[salt]] into a bowl, make a well in the center and add [[water]]. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more [[flour]] if necessary. Wrap in plastic film and leave to rest for 30 minutes. | # Sift [[flour]] and [[salt]] into a bowl, make a well in the center and add [[water]]. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more [[flour]] if necessary. Wrap in plastic film and leave to rest for 30 minutes. | ||
# Cut most of the green tops from [[leek]]s, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry [[leek]]s with paper towels. Place flat on board, cut along length at 5 mm (¼ inch) intervals than across to dice. Measure in cup measure and place in bowl. Add [[salt]] and [[chile pepper|chili pepper]] and knead with hand to soften [[leek]]s. Stir in [[oil]]. | # Cut most of the green tops from [[leek]]s, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry [[leek]]s with paper towels. Place flat on board, cut along length at 5 mm (¼ inch) intervals than across to dice. Measure in cup measure and place in bowl. Add [[salt]] and [[chile pepper|chili pepper]] and knead with hand to soften [[leek]]s. Stir in [[oil]]. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Leek Recipes]] | [[Category:Leek Recipes]] | ||
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[[Category:Savory pastry Recipes]] | [[Category:Savory pastry Recipes]] | ||
| − | [[Category: | + | [[Category:Tajik cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 08:05, 14 July 2012
Description
Fried Leek Pastries
Ingredients
Pastry
- 2 cups plain flour
- ½ teaspoon salt
- ⅔ cup cold water
Leek filling
- 2 whole leeks; (3 cups chopped)
- 2 teaspoons salt
- ¼ teaspoon hot chili pepper
- 3 teaspoons oil
To finish
- oil; for deep frying
Procedures
- Sift flour and salt into a bowl, make a well in the center and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes.
- Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (¼ inch) intervals than across to dice. Measure in cup measure and place in bowl. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
- Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively, roll out dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.
- Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm.
