Name: Afghan Bolani with a Rumi Twist
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

RECIPES

Afghan Bolani with a Rumi Twist

Table of Contents

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 bring families together. One such beloved dish is Bolani, a traditional stuffed flatbread that has been a staple of Afghan Eid celebrations for generations.

Bolani: A Staple of Afghan Eid Celebrations

Bolani is a versatile and delectable snack, made by stuffing thin sheets of dough with a variety of fillings such as leeks, chives, spinach, potatoes, or lentils. Served with yogurt or chutney, it's not just food; it's a celebration of Afghan culture and the joyous spirit of Eid.

A Modern Twist on Tradition: Rumi Spice’s Bolani Recipe

At Rumi Spice, we cherish the rich flavors and traditions of Afghan cuisine, while also embracing innovation. That’s why we’ve crafted a modern version of the classic Bolani recipe, making it more accessible without compromising on taste. By using easy-to-find ingredients like flour tortillas and cream cheese, and spicing things up with our signature Rumi harissa, coriander, and cumin, we bring you a Bolani that’s both authentic and convenient.

How to Make Rumi Spice’s Afghan Bolani

Our recipe simplifies the Bolani-making process without losing the essence of this traditional dish. The inclusion of Rumi spices elevates the flavors, ensuring each bite is a celebration of Eid itself. Whether you prefer your Bolani with a kick of harissa or the aromatic blend of coriander and cumin, our recipe is designed for customization and ease.

Serving Suggestions: Yogurt Dip and Green Chutney

To complement our Bolani, we suggest serving it with a za'atar yogurt dip, infusing it with a tangy and herby freshness. Alternatively, our green chutney recipe offers a spicy and vibrant accompaniment, embodying the colors and spirit of Eid al-Fitr.

Celebrating Eid al-Fitr with Rumi Spice

This Eid, let Rumi Spice’s Bolani recipe be a part of your celebration. It's a tribute to the rich culinary traditions of Afghanistan, adapted for today’s global kitchen. As we embrace the end of Ramadan, let’s also embrace the joy of cooking, sharing, and savoring the flavors that bring us together.

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Afghan Bolani with a Rumi Twist

Rumi Spice

Ingredients

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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

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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

Directions

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Peel the potatoes and cut them into four to five equal sections.
Add to a large pot and fill with water just about 1 inch above the potatoes. Salt the water. Place the pot over high heat and bring to a boil.
Once boiling, cook until the potatoes are fork-tender, about 15 minutes.
Drain the water and transfer the potatoes back to the pot briefly to dry out any excess water. Then, move them to a large mixing bowl.

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While the potatoes are still hot, mash them with a fork until mostly broken down but with some small chunks remaining.
To the mashed potatoes, add the cream cheese, jalapeños, cilantro, green onions, salt, coriander, garlic, black pepper, harissa, and cumin. Mix until evenly combined.

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Lay out a raw tortilla and spread a layer of the potato filling on one half of it, pressing down slightly.
Fold the tortilla over to create a half-moon shape. Repeat with the remaining tortillas and filling.

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Heat a large pan over medium heat and add a small drizzle of vegetable oil.
Place the filled tortillas in the pan, as many as will fit without overcrowding, and cook until crispy and golden brown on one side, about 2 minutes. Flip and cook the other side to the same doneness.

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In a bowl, mix together the Greek yogurt, olive oil, za'atar, salt, pepper, and minced garlic.
Add the lemon juice and mix until smooth. Garnish with lemon zest and more za’atar on top for extra flavor and presentation.