Bolani Pizza Recipe: Afghans know best.

written by Mirriam Seddiq
12 · 04 · 22
bolani pizza recipe
a picture of bolani pizza

If you are looking for a bolani pizza recipe, that’s impressive. If you come across this recipe because you want to make bolani, give this pizza a try. It is crispy, tangy, and delicious.

What is Bolani?

If you have not made bolani before, make my bolani recipe sometime. Bolani is an Afghan dish made of dough stuffed with potatoes, pumpkin, or leeks.

My grandmother, may she be granted the highest level of Jannah (heaven) hated potatoes in her bolani. She thought it was cheap to fill bolani to save from buying more leeks lol.

I like using primarily leeks, but I add a little potato to beef up the toppings on this pizza.

What Kind of Dough do You Use for Bolani Pizza?

For my dough, I used my friend’s recipe. Lacebakes is over on Instagram, and you can find her dough recipe on her whisk profile here.

I highly recommend you follow her on Instagram. She is the queen of dough recipes. If you need one, she has one.

Gotta Have the Afghan Yogurt Sauce and Tomato Chutney

You can’t have a bolani pizza without our delicious Afghan yogurt sauce and tomato chutney.

The yogurt sauce adds a creamy cooling vibe, while the chutney does the opposite.

This tomato chutney adds a nice little zip to each bite of pizza.

Easy Printable Bolani Pizza Recipe

As always, we make this recipe easy to print and replicate. I suggest you watch the video if you have any questions. Also, leave a comment. I always respond.

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Afghan Dopiaza

Afghan Dopiaza Meat Stew with Onions


  • Author: Mirriam Seddiq

Description

Afghan dopiaza is a classic dish made with onions “two ways.”


Ingredients

Scale

2.5 pounds of bone-in meat (lamb, beef, or goat)

2 Tablespoons of cooking oil.

4 Large Onions

White Vinegar

2 Cups of Split Lentils (yellow is traditional)

3 Garlic Cloves Crushed

1 Teaspoon Salt

1 Teaspoon Tumeric

Ground Black Pepper

4 Cups of Water


Instructions

1. First, prepare your onions. Slice the onions very thin. Take half and set them aside. Take the other half and soak it in white vinegar for quick pickling.

2. Next, heat your pressure cooker so that you can saute. Add your cooking oil. Saute the onions until soft.

3. While the onions soften, simmer your lentil until soft in a different pot.

4. Add your crushed garlic cloves to the pressure cooker, and add your meat.

5. Now add some simple spices. The focus of the flavor is the meat and onions. Add your salt, pepper, and tumeric.

6. Then pour your 4 Cups of water over the meat. Stir.

7. Cook in your Instant Pot on high pressure, meat, and for 30 minutes.

8. For the base, you want to lay some thin bread over your platter. Then, spoon your meat. Add your cooked lentils over it and then, finally, add your pickled onions.

Notes

Goes great with some Afghan bread.

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bolani pizza recipe

Bolani Pizza Recipe: Afghans know best.


  • Author: Mirriam Seddiq

Description

This tasty bolani recipe brings all the best flavors from Afghan bolani and makes it into a pizza.


Ingredients

Scale

Dough Recipes from LaceBakes

Boiled Potatoes (1-2)

1 to 1 1/2 Cups Chopped Chinese chives (leeks or green onions are fine)

Olive Oil

1/2 Sumac

1/2 Aleppo pepper (or can substitute)

1/2 Cumin salt (or just cumin and salt)

1/2 teaspoon of salt

Afghan Tomato Chutney

Afghan Yogurt Sauce


Instructions

1. Start by making your dough. This is overnight so do that right now.

2. The next day, start boiling your potatoes, prepare your Afghan yogurt sauce, and make your tomato chutney.

3. Preheat your oven to 450 F. Grease your cookie sheet with olive oil.

4. Drop your pizza dough onto the cookie sheet. Do not attempt to do this with cold dough. Make sure you let it get to room temperature, or it won’t be relaxed.

5. Take your boiled potatoes, mash them, add your spices and salt, and mix it into your chive mixture.

6. Next, drizzle olive oil onto your dough. Then, add your chive/potato mixture.

7. Put into the oven for around 15 minutes. You want the dough to be done and crispy on the edges. Don’t be stingy when greasing your cookie sheet.

8. After cooking, drizzle with your Afghan yogurt sauce and tomato chutney.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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