Friends. Are you ready for this? The BEST recipe from Global Feasts: Afghanistan. The shining star of the table…… may I present to you:
Sweet potato bolani with garlic yogurt sauce
You know something? Until I made these little golden delicious things, I was still on the fence about sweet potato. I just never really got the hype. Sweet….. um….. mush. Just not really my thing. BUT – I’m totally all aboard the sweet potato train now. Add some green and some fried and I’m completely like putty in sweet potato’s hands. Oh yeah, and bread. That’s in there too. So DUH it’s delicious! Slather the bolani with some garlic yogurt and I am like putty…… again.
Sweet potato, you are my EVERYTHING.
This recipe was my absolute favorite at the feast. It’s herby, just a tad sweet, and yes….. fried. Fried little sweet potato turnovers with cilantro and green onion. SO simple. And so good. Like little Afghan hand pies.
This is another awesome recipe from Afghan Culture Unveiled. Check out the recipe for Kabuli Palau if you missed it. Humaira was so sweet when I contacted her about creating her recipes, she marketed the crap out of Global Feasts on Twitter! YESSSSSSSSSS! Thanks Humaira.
I altered a few minor things, like using lavash bread instead of tortillas, and serving with garlic yogurt.
- 1 pound sweet potatoes
- 1 cup full fat plain yogurt
- 2 cloves garlic minced
- 1/3 cup fresh cilantro finely chopped
- 1/3 cup whole scallions finely chopped
- cup ¼ plus 1 Tablespoon olive oil
- 1 teaspoon salt
- 2 Tablespoons flour
- 2 Tablespoons water
- 10 inch square lavash flat breads 6
- leaves fresh cilantro for serving optional
Preheat oven to 425 degrees F.
Roast sweet potatoes in the oven, skin on, until tender, about 45 minutes to 1 hour.
Meanwhile, make your garlic yogurt. Mix together garlic and yogurt, and set aside. Keep cold.
When potatoes are cooked and slightly cooled, cut in half and scoop out flesh into a large bowl. Discard skin. Add cilantro, scallions, olive oil, and salt, and mash with a fork until well combined and mashed.
In a small bowl, mix together flour and water to create a paste.
Place your lavash bread on a flat surface. Fill with 1/4 cup potato mixture, leaving 1/2 inch border around the rim. Using your finger. spread a bit of the paste around the border and fold bread in half. Press around the edges, sealing the sweet potato inside the bread pocket. Repeat with remaining lavash bread and sweet potato mixture.
Heat the remaining oil in a frying pan over medium high heat. Fry the bolani in hot oil, two at a time, until golden brown on both sides. Lay on a paper town to soak up oil.
Garnish with cilantro leaves and serve with garlic yogurt sauce
Next up: the recipe for Haft Mewa
See more photos and recipes at Global Feasts: Afghanistan