Afghan Bolani with a Rumi Twist
Eid al-Fitr marks the end of Ramadan, a time of fasting, reflection, and community for Muslims around the world. In Afghanistan, this day is celebrated with unique customs and sumptuous dishes that...
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Cooking tools:
- Potato masher
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Skillet
- Spatula
- Measuring spoon
- Measuring cup
- Colander
- Grater
- Plate
- Serving platter
Ingredients
- 8 raw flour tortillas
- 1 1/2 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
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