Wednesday, September 1, 2010

Biskeemiya ( Cabbage and egg filled pastries)

 Maldivians love their tuna fish , all our snacks and curries are filled with tuna in various forms so I am always surprised with this particular pastry. Why? Because it has no fish at all.   I think this recipe probably made its way into our snack table when someone must have decided to create a pastry  which can be eaten by vegetarian expatriate teachers and nurses who came to work in Maldives.
Its a very simple recipe, and a rather unusual combination for me mixing cabbage and boiled eggs. So have a go and let me know what you think. I dont usually make this as I have a fish loving husband, so made a batch especially to post for my vegetarian bloggers:) . I have adapted some of the measurements and method.

1 1/2  cup plain flour
2-3 tablespoons oil or margerine/butter (melt)
1 egg beaten
Hot water

Filling :
1 cup shredded white cabbage
2 hard boiled eggs ( chopped)
1 small onion , sliced into thin half moons
2-3 green  or red chillies , finely sliced
Juice of  l lime

1. To make the dough, sift flour into a bowl, add oil or melted butter. Mix.

2. Add the beaten egg, mix  well. Add water little at a time, mixing after each addition till you get a nice smooth dough. When working with hot water, use a metal spoon , add about 2-3 tablespoons, then mix with a spoon, let it cool a little then using your hands knead, add more water , ( a little at a time ) if it looks too crumbly.  Knead to a smooth dough and let it rest till you make a filling.

3. For the filling: Place the onions in a bowl, add lime juice, salt and mix with your hands till they go soft. Add chillies, and mix again.  Finally stir in your cabbage and eggs , dont scrunch this time , just gently mix with your finger tips.

4. Divide your dough into about 12- 13 pin pong ball size balls.  Roll each ball into  a small circle about 10 cm in diameter.

5. Place a teaspoon ful of filling in the middle , brush the edges with water and  fold the sides in . Then the top and bottom , to make a rough square shape pastry or  a cushion as my mum calls them . Repeat with the rest.

6. Heat oil  for deep frying till hot. Once the oil is hot , bring to a medium heat, so you dont burn the pastries. Fry in batches till golden brown. Drain excess oil on kitchen paper.

Ramadhan is nearing to and end , the last week is starting , even though I will be posting  a few more recipes which I have in draft , I might not be able to check in my regulars as the last week is the best of the whole month and need to concentrate more prayers and all. But will  try and keep up with you all as much as I can.

Have a nice day!!!


  1. Very crispy and droolworthy pastry..yummy..

  2. looks so yum...nice and unique combo

  3. yummy and delicious looking pastries..

  4. pastry looks so crispy n tempting the filling u used for this


  5. Fish or no fish, it sounds delicious!

  6. It is an unusual combination of flavours but I'm completely intrigued! Have got to try it out for myself and will get back to you when I do!

  7. Mmmm......looks delicious. I love with potato filling too. makes me crave for curry puffs now :D

  8. Looks totally comforting and delicious!

  9. Wow, these pastries sound yummie, cabbage and hard boil eggs...would love to have a bite of it :-)

  10. The pasty looks so crispy and lucious! Happy Fasting! Btw, do you celebrate the Muslim New Year day next week too? Enjoy your day.
    Cheers, kristy

  11. Hey sweetie, how are you doing?

  12. Absolutely stunning...yummy recipe..!


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