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Afghan Boulanee

Chef: Shukrieh Raad
Born in Kabul, Afghanistan, Shukrieh Raad currently works for Voice of America.


  • 8 egg roll wrappers
  • 4 large potatoes
  • 1 bunch leeks or spring onions, washed and chopped
  • 1 cup vegetable oil
  • Salt
  • Black pepper
  • 1 large tomato, chopped


  1. Wash potatoes and boil them until they are soft. Drain.
  2. Peel and mash the potatoes, add the leeks or spring onions, chopped tomatoes, salt, pepper and one spoonful of vegetable oil.
  3. When it is mixed, place 2 teaspoons of the filling in each egg roll wrapper, moisten the edge with water and fold closed, to create a rectangle.
  4. Use a large frying pan and two tablespoons of oil to fry each Boulanee until golden.
  5. Drain on a paper towel and serve warm.

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