My Take @ Your Recipe - 2

BOLANI!!! Have you ever heard of them? Probably not. Neither had we until we stumbled upon this Afghani food type on the Gilt Taste ( Bolani for One on Gilt Taste ) site. It is basically a vegetarian flatbread turnover. They are best served warm, but are great at room temp too! They are good for dipping or spreading any kind of topping on like sour cream, chutneys, greek yogurt, sweet tomato sauce, etc.

Spinach and leek Bolani

Most recipes we found were with potato, leek, spinach, lentils & pumpkin. We made these with  spinach, garlic, leeks and flat leaf parsley (<---both from our garden) and cheese which isn't really vegetarian, but with kiddos who love cheese, it made it easier to disguise the good-for-you stuff with melty cheese. We followed the recipe from the Yesim Site (Bolani e Kachaloo). Lemme just say, even if we halved this recipe, we still woulda had some dough left over.

So the verdict: GREATNESS!

We used whole wheat flour and sea salt for the dough. We looked at a couple of other recipes to figure out the filling and thought these would be good with most any veggie and also a yogurt and fruit filling! Now the dough was a tad salty, so watch how much you put into the actual filling recipe. Jax wasn't too keen on trying it until we told him about the cheese and sweet tomato sauce and then he gobbled his piece down. Savan was not having any and only ate some fruit. She does have a couple of teeth coming in, so that might be the reason. Soph and I loved then and she even had some for dinner. All-in-all the bolani was easy to make and very tasty. We even have some dough left for a future bolani experiment. Try one if you can find one in a farmer's market or Whole Foods or just make one. You'll be happy you did!