Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan, [1] fried with a filling. [2] It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat.

2024年10月29日 · Bolani, also known as periki, is a half-moon-shaped Afghan flatbread stuffed with vegetables or meat and served with a tangy yogurt sauce. Bolani is traditionally cooked on a round iron griddle called a tawah, but you can use a large frying pan when making it at home.

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2022年1月19日 · Bolani, sometimes called periki, is simply a stuffed flatbread originating in Afghanistan. Most often this is fried, but occasionally baked, and stuffed with vegetables, potatoes, or even minced meat.

2014年4月30日 · Bolani is a stuffed flat bread found in Afghanistan. They are easy to make and a tasty treat, these can be served as an appetizer or as a side dish. Bolani are best warm and are a true delight, especially served with a simple yogurt sauce.

The Afghan bolani is a stuffed, pan-fried flatbread made with unleavened dough that is typically filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils.

2023年11月13日 · Bolani, a traditional Afghan dish, is a savory flatbread filled with a variety of delightful ingredients. Originating from the rich culinary heritage of Afghanistan, Bolani has gained international acclaim for its unique taste and versatility.

2021年8月31日 · Bolani is a stuffed flatbread from the Afghan cuisine. It is usually filled with a mix of potatoes, cilantro, and green peppers, but it can also be filled with pumpkin, red lentils, or chives. It is usually served with a green chutney and enjoyed as …

2016年3月12日 · Potato Bolani is a crispy, stuffed flatbread from Afghanistan filled with potatoes, green onion, chili peppers, and fresh herbs. It’s pan fried until golden brown and crispy then cut into wedges and served as a snack or appetizer.

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