Biskimia / Fried pastry stuffed with cabbage & egg

      

Biskimia

Ingredients:-
For the Glue:-
All purpose flour – 1 tbsp
Water – 2 tbsp
Mix these two ingredients to make a paste & keep aside.
For the filling:-
Egg – 2 numbers, hardboiled
Pepper powder – 3/4 tsp
Cabbage – 11/4 cups, chopped long & thin
Onion – 1/2 cup, finely chopped
Salt – 3/4 tsp (approx.)
For the pastry:-
All purpose flour – 2 cups
Salt – 1 tsp
Pepper powder – 3/4 tsp
Oil – 2 tbsp
Water – 1 cup
Oil to deep fry the biskimia
Method:-
Prepare the filling by mixing together the shredded cabbage, salt, pepper powder, onion & hardboiled eggs; mash the eggs with your hand & mix well with the remaining ingredients. Keep aside.
To prepare the pastry boil 2 cups of water; add salt, oil & 2 cups of flour, mix well & remove from heat immediately. Apply little oil on your hands & knead till you get a smooth chapathi like dough. Divide this dough into 10 equal portions.
Roll out the dough, apply the glue on the edges of the pastry & shape the Biskimia after placing the egg filling inside as shown in the pictures below:





Heat the oil & when it becomes medium hot reduce heat to the lowest & fry the biskimias till golden brown & crisp. Drain on paper towels.

Falafel with Tahina sauce

Ingredients:-
Dried chickpeas – slightly less than 1 cup
Cilantro – 1/2 cup, tightly packed
Parsley – 1/4 cup, tightly packed
Garlic – 2 big cloves
Brown onion – 1/8th of a large one
Coriander powder – 3/4 tsp
Cumin powder -1/4 tsp
Salt -3/4 tsp
Baking soda – 1/4 tsp
Baking powder – 1/4 tsp
Stale unseasoned bread crumbs – 2 tbsp
Plain flour – 3 tbsp
Oil to deep fry
Method:-
Soak the chickpeas in water overnight. The next day drain all the water from the peas thoroughly & pulse it in your food processor till it resembles bread crumbs. Transfer to a big mixing bowl.
Grind the chopped cilantro, parsley, garlic & onions to a very smooth paste. Add this paste & all the other ingredients ( except oil) to the chickpeas.

 Make small patties from the mixture & deep fry in hot oil on medium-low heat till brown.
Drain thoroughly on paper towels & serve hot with Tahina sauce.
For the Tahina sauce dry roast 1/2 cup of white sesame seeds till they start to pop up. Grind to a paste adding 2 tbsp of olive oil. Add 1/2 a big crushed garlic clove, juice of a lemon, 1/4 cup of water & salt. Process again till you get a white coloured sauce.