Recipe Archives->Middle Eastern->Boolawnee

Boolawnee
(Fried Leek Pastries) 
Serves 30

2 cups flour 
1/2 teaspoon salt 
2/3 cup cold water 

2 leeks (3 cups chopped) 
salt 
1/4 teaspoon hot chili pepper 
3 teaspoons oil 

Oil for deep frying

Sift flour and salt into a bowl, make a well in the centre and add
water. Mix to a firm dough and knead for 5 minutes until elastic,
dusting with more flour if necessary. Wrap in plastic film and
leave to rest for 30 minutes.

Cut most of the green tops from leeks, halve lengthwise and rinse
well to remove all traces of soil between leaves. Remove roots and
dry leeks with paper towels. Place flat on board, cut along length
at 5 mm (1/4 inch) intervals than across to dice. Measure in cup
measure and place in bowl.

Add salt and chili pepper and knead with hand to soften leeks. Stir
in oil.

Roll pieces of dough into balls the size of a large hazelnut and
roll thinly into a 10 cm (4 inch) circle. Alternatively roll out
dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons
leek filling in centre of circle, moisten pastry half way round
edge of circle and fold pastry over filling. Press edge to seal
well, and using the edge of a thimble, (the traditional method) or
a coffee spoon make little crescent- shaped marks around the edge,
or press with fork. Fry 3 or 4 at a time in hot oil until golden
brown, turning to brown evenly. Drain on paper towels and serve
hot or warm.

Printable version: boolawnee.txt.