Buloniy sahifasining manbasini koʻrish

'''Bolaniy''' ( [[Dariy tili|dariycha]] : bolany), '''Periki''' ( [[Pushtu tili|pushtucha]] : paray) deb ham ataladi, [[Afgʻoniston|Afg'onistondan]] [[Yopgan non|to'ldirilgan non]] <ref>{{Veb manbasi|url=http://emuweavinglife.wordpress.com/2012/10/19/food-of-the-middle-east-bolani-fried-afghan-flatbread/|sarlavha=Food of The Middle East: Bolani (Fried Afghan Flatbread)|sana=October 19, 2012|ish=Weaving Life}}</ref> qovurib pishirilgan non <ref name="Dupree 2014 p. 224">{{Kitob manbasi|last=Dupree|first=L.|title=Afghanistan|publisher=Princeton University Press|series=Princeton Legacy Library|year=2014|isbn=978-1-4008-5891-0|url=https://books.google.com/books?id=yvr_AwAAQBAJ&pg=PA224|accessdate=October 4, 2017|page=224}}</ref>. Uning usti yupqa bo'lib, uni [[kartoshka]] yoki piyoz kabi turli masalliqlar bilan to'ldirish mumkin, shuningdek, [[Qovoq (oʻsimlik)|qovoq]], shingil, qizil yasmiq yoki qiyma go'shti bilan to'ldirish mumkin. Uni oddiy yogurt yoki yalpizli yogurt bilan tayyorlash ham mumkin va odatda [[Ayron|doogh]] ichimligi bilan dasturxonga tortiladi <ref>{{Veb manbasi|url=http://www.mydiversekitchen.com/2013/07/afghani-bolani-boulanee-e-katchaloo.html|sarlavha=Afghani Bolani or Boulanee e Katchaloo|sana=July 31, 2013|ish=My Diverse Kitchen: Food & Photography from a Vegetarian kitchen in India}}</ref> .

Bolaniy tug'ilgan kun, bazm kechalari yoki bayramlar kabi maxsus kunlar uchun tayyorlanadi.<ref>{{Veb manbasi|url=http://www.afghancooking.net/afghan-culture-unveiled/2009/12/bolani-afghan-potato-and-scallion-turnover.html|sarlavha=Bolani: Afghan Potato and Scallion Turnover|sana=2009-12-30|ish=Afghan Culture Unveiled|muallif=Humaira|arxivurl=https://web.archive.org/web/20140313212944/http://www.afghancooking.net/afghan-culture-unveiled/2009/12/bolani-afghan-potato-and-scallion-turnover.html|arxivsana=2014-03-13}}</ref> Afg'onistonda, xususan, [[Kobul (shahar)|Kobul]], Vardak va [[Qandahor]] kabi shaharlarda ko'chalarda keng sotiladi.

== Turlari ==

=== Tuxum shaklida o'rash usuli ===
Bolaniy uchun xamir tayyorlash o'rniga tuxumli o'ramlardan foydalanish usuli G'arb mamlakatlarida tez-tez ishlatiladigan, vaqtni tejaydigan qulaylikdir. Tuxumli o'ramlarning chetlari yopishtirish uchun suv bilan ozgina surtiladi. Shundan so'ng, o'ramlar diagonal yoki uzunasiga yarim yo'l bilan to'ldiriladi. Keyin har bir tomoni oltin jigarrang bo'lgunga qadar qovuriladi. Bu usul bolaniy tayyorlashning eng oson va tezkor usuli hisoblanadi.

=== Pishirilgan xamir usuli ===
Bolaniy tayyorlashning yana bir mashhur usuli ularni pishirishdir. Qovurish maxsus holatlar uchun eng mashhur usul bo'lsa-da, pishirish g'arbiy xalq orasida juda mashhur bo'lib bormoqda. Bolaniy dastlab yog'ni tejash uchun pishirilgan bo'lsa-da, endi u beradigan noyob lazzat tufayli mashhur bo'lib bormoqda. Pishirish qo'shimchalar bilan to'ldirilgan yumshoq xamirga olib keladigan qalinroq qobiqqa imkon beradi. Ba'zilarning ta'kidlashicha, pishirilgan Bolaniy o'zining qalinligi va go'sht bilan to'ldirilgan o'zgarishlari tufayli an'anaviy emas. Nima bo'lishidan qat'iy nazar, bu Amerikada Bolaniy tayyorlashning eng mashhur usullaridan biri bo'lib qolmoqda.

== Rasmi ==
<gallery>
Fayl:Afghan-Bolani.jpg|Bolani
</gallery>

== Manbalar ==
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[[Turkum:Yupqa nonlar]]