Celebrating Harmony Day

Celebrating Harmony Day

Tasmania has a unique cultural diversity. More than 60,000 Tasmanians were born overseas. Harmony Day is held each year on the 21st of March. It’s a day to celebrate our cultural diversity. It’s about inclusiveness, respect and a sense of belonging for everyone.
The message of Harmony Day is “everyone belongs”.


Did you know?

  • Over the last 70 years seven million migrants have made Australia their home.
  • Almost half of Australians were born overseas or have a parent who was.
  • People from more than 200 countries make up our Australian community and over 300 languages are spoken in our homes.
  • Apart from English, the most common languages spoken in Australia are Mandarin, Arabic, Cantonese, Vietnamese, Italian, Greek, Tagalog/Filipino, Hindi, Spanish and Punjabi.
    Source: www.harmony.gov.au


This Harmony Day is a great opportunity to share foods from different cultures within your service, with clients or with your friends and family. Try our Afghani Bolani recipe below or find more recipes at taste of harmony
Visit the Migrant Resource Centre websites for information on Harmony Day events in your local area.

Afghani Bolani – Vegetable stuffed flatbread

Ingredients

Yoghurt Sauce:

  • 1 cup Greek yoghurt
  • 1 clove garlic, minced
  • ½ teaspoon ground coriander seed
  • 1 teaspoon dried dill
  • Salt
  • 2 tablespoons or more water


Dough (makes 6 bolani):

  • 3 cups plain flour, plus extra for rolling
  • 1 teaspoon salt
  • 3 tablespoons olive oil, set 1 tablespoon aside for frying
  • 1 cup or more water, add more as needed


Vegetable Filling:

  • 500g potatoes, peeled and boiled until fork tender
  • 1 cup roughly chopped coriander
  • ½ cup roughly chopped onions or leeks
  • ½ cup roughly chopped green capsicum
  • 2 tablespoons olive oil
  • Freshly ground black pepper


Method

Yoghurt Sauce:

  1. Whisk together the yoghurt, garlic, ground coriander seeds, dill, and a pinch of salt.
  2. Whisk in 2 tablespoons of water, adding additional water as needed to reach a smooth consistency, perfect for dipping. Put in the fridge until ready to serve.


For the dough:

  1. Combine flour, salt, and oil in bowl. Slowly add water, and continue to mix, until the dough comes together in a ball. It should not be too sticky or too dry. You may need to use a little more or less water.
  2. Remove the dough and knead it on a flour covered counter. Knead the dough for 2-3 minutes, or until the dough does not tear when you pull it. Wrap in plastic and let rest for 20 minutes.


For the filling:

  1. Peel and wash potatoes. Put the potatoes in a large saucepan, add enough cold water to cover all potatoes. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.  Set aside to cool.
  2. Roughly chop the coriander, green capsicum and onion.
  3. In a large frypan heat olive oil. Lightly fry green capsicum for 1 minute. Add onion and lightly fry for another 2 minutes.
  4. Turn off the heat and stir in chopped coriander and flavour with pepper. When the potatoes are cooled, coarsely mash with a fork.

To form the bolani:

  1. Divide the dough into 6 equal pieces and roll into balls. Roll out a ball of dough on a lightly floured counter top into a 20 cm circle.
  2. Put a portion of filling on the top half of the circle, leaving a 2 cm border around the edges.
  3. Fold the bottom half up over the top half, pressing firmly all around the edge to seal it shut. Repeat with the remaining balls of dough.
  4. Heat 1 tablespoon of oil in a large pan on medium heat. One by one, shallow fry the bolani on one side until golden brown. Flip and fry on the other side until golden brown.
  5. Place cooked bolani on a metal cooling rack. Serve hot, with yoghurt sauce on the side