Day 6

Do not forget to show hospitality to strangers, for by so doing some people have shown hospitality to angels without knowing it.

Hebrews 13:2

I am friends with many families of Hazara refugees from Afghanistan, some waited 25 years for resettlement to Australia. My friends have been given vegetable gardens – from my church car park being dug up to become vegetable plots, to my backyard of 30 vegetable beds, to farmland that has 46 large vegetable beds. Our friends have been welcomed to have these gardens as their own. 

I have usually shared excess but through my Hazara friends I have learnt what it is to receive and have been taught to share more. 

One of the vegetables grown is the Afghani Leek – from the leek is created one of my favourite dishes – Bolani (a vegetable flatbread). I have never had to make it myself as it has always been given to me. Through welcome, learning, giving, receiving, and sharing we are constantly creating – creating food, family, and friendship.

Take Action

Take action by cooking and creating while reflecting on Refugee Week. Try cooking a recipe from a cultural background different to your own or use Sally’s Hazara friends recipe! 

Afghan Bolani Recipe

Ingredients

Dough

  3 cups flour, plus extra for rolling

  1 teaspoon salt

  3 tablespoons olive oil, divided

  3/4 cup or more of water

Filling

  quantity of spinach leaves (6 large leaves)

  2 cups of chopped green Afghani leeks

  salt, pepper

  1 tablespoon olive oil

Method

Dough

1. Mix the flour, salt, 1 tablespoon of olive oil together in a large bowl. Set the remaining 2 tablespoons of olive oil aside for brushing on bolani later.
2. Add 3/4 cup of water to dough. Knead dough for about 8 minutes adding splashes of water until the dough is soft and smooth.  Use dusting of flour if sticky.
3. Put aside for 30 minutes, cover with a moist towel.

Spinach and Leek Filling

1. Wash and chop spinach. Put in a colander in the sink and pour boiling water over the top. Drain well, press to remove excess water.
2. Add leeks.
3. Chop finely with a knife, then add 1 tablespoon of olive oil, salt and pepper.

1. Divide dough into 6 equal portions.
2. On a floured board, roll out into thin rounds.
3. Spread 1/6th quantity of filling over 1/2 the round, leaving a boarder.
4. Fold the dough over, seal the edges by pressing together.
5. Cover with a damp towel until ready to fry.
6. Brush olive oil on Bolani and fry each side until golden brown.

Serve hot, top with tomato sauce, yoghurt or sweet chilli sauce.

Share a picture of your creation for a welcoming world in a comment on today’s Common Grace Facebook post or write your own post using the hashtag #RefugeeWeek2020.

Sally Staley is a member of City Baptist Church in Launceston. Sally is passionate about social justice and seeks for all people to be loved and cared for. Sally believes we show the love of Jesus through life, relationship and action. She enjoys vegetable gardening because it produces food for the family.