Afghan Bolani with a Rumi Twist – Rumi Spice

Ingredients

• 8 raw flour tortillas
• 1.5 pounds russet potatoes (about 2 large potatoes)
• 2 tablespoons cream cheese, softened
• 2 jalapeños, seeds removed & finely diced
• 1/2 cup cilantro, finely chopped
• 1/2 cup green onions, chopped (can substitute for leeks for a more traditional taste)
• 1 teaspoon salt, more to taste
• 1 teaspoon Rumi coriander (ground)
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon Rumi harissa (adjust to taste)
• 1/4 teaspoon Rumi cumin
• Vegetable oil, for frying
• ½ cup whole milk plain Greek yogurt
• ¼ cup olive oil
• 2 teaspoons Rumi za'atar spice
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ½ teaspoon minced garlic
• Juice and zest of ½ lemon