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 the Maldives.
It's 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 don't 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 methods.

Dough
1 1/2  cup plain flour
2-3 tablespoons oil or margarine/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
Salt

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

2. Add the beaten egg, and mix well. Add water a 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, and salt, and mix with your hands till they go soft. Add chillies, and mix again.  Finally, stir in your cabbage and eggs, don't scrunch this time, just gently mix with your fingertips.

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

5. Place a teaspoon full 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 it to medium heat, so you don't burn the pastries. Fry in batches till golden brown. Drain excess oil on kitchen paper.

Ramadhan is nearing an end, and the last week is starting, even though I will be posting a few more recipes that I have in the draft, I might not be able to check in with 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!!!