Afghan Boulani

Source: Lior's Kitchen Talk

Boulani is a baked or fried, stuffed bread. It is made by filling a square piece of dough with a garlic-chive mixture and folding it diagonally into a triangle. Traditionally it is filled with gandana (similar to garlic-chives) and served with a yogurt sauce. Gandana is available at Middle Eastern markets. Scallions, however, make a good substitute.

Wrappers:
1 package ready-made, large sized egg roll skins,
    removed from the package and covered with
    a dish towel to prevent drying filling

Filling:
4 cups chopped scallions or garlic-chives (gandana)
1/2 cup chopped fresh parsley
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon freshly ground pepper
1 bird or serrano chile, finely chopped

Yogurt Sauce:
1 small cucumber, seeded and grated
1 clove garlic, crushed, peeled and chopped
1 cup fresh mint
1 teaspoon mint flakes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups plain yogurt, beaten

Combine all the ingredients for the filling using a rubber spatula (do not use a food processor as it makes it too liquid) and set aside.

To make the yogurt sauce, combine all the ingredients for the sauce in a mixing bowl and set aside.

To fill the boulani, lay out a wrapper on your work surface. Place 2 heaping tablespoons of the filling in a diagonal corner of the wrapper and moisten the edge with a little water. Fold the wrapper over to form a triangle, and pinch and crimp the edges. Place the finished boulani, separated from each other, on a baking sheet lined with parchment paper. Cover with a dish towel to prevent them from drying out and place in the refrigerator until you are ready to cook.

To cook the boulani, heat 1/4 cup oil in a large nonstick skillet over medium heat, until hot (330 to 375 degrees F). Fry for 1 minute, on each side, until they are a light golden brown. Remove and drain on paper towels.

Serve right away with the Yogurt Sauce on the side. Boulani is best eaten hot.