Biskeemiya Ingredients: 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 Salt
Preparation 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.