Can I bake these instead of frying?
While traditionally fried, you can bake them at 375°F (190°C) for 15-20 minutes, or until golden brown, for a lighter option. They may not be as crispy.
DINNER
Maldivian Bis Keemiya: Savory Tuna and Egg Pastries
Discover the culinary charm of the Maldives with these delightful Bis Keemiya. These savory pastries feature a rich filling of flaked tuna, chopped hard-boiled eggs, and a blend of aromatic spices, all nestled within a perfectly crispy, golden-brown pastry shell. Ideal for a satisfying dinner or a hearty snack, this recipe brings an authentic taste of Maldivian cuisine to your table.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the all-purpose flour, cold water, and 2 tablespoons of vegetable oil. Mix until a dough forms, then knead for 5 minutes until smooth. Cover and let rest for 15 minutes.
02
While the dough rests, prepare the filling. In another bowl, combine the drained tuna, chopped hard-boiled eggs, finely chopped onion, curry powder, and 1/2 teaspoon of salt. Mix well to combine.
03
Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 4-5 inches in diameter.
04
Place about 1-2 tablespoons of the tuna and egg filling onto one half of each dough circle. Fold the other half over the filling to create a semi-circle, then crimp the edges with a fork to seal.
05
Heat about 2 inches of vegetable oil in a deep pan or pot over medium heat until it reaches 350°F (175°C).
06
Carefully fry the bis keemiya in batches for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
07
Remove the fried pastries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm.
About This Recipe
Discover the culinary charm of the Maldives with these delightful Bis Keemiya. These savory pastries feature a rich filling of flaked tuna, chopped hard-boiled eggs, and a blend of aromatic spices, all nestled within a perfectly crispy, golden-brown pastry shell. Ideal for a satisfying dinner or a hearty snack, this recipe brings an authentic taste of Maldivian cuisine to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of finely chopped green chili or a squeeze of lime juice to the tuna filling. Ensure the oil temperature is consistent for even frying.
Easy Substitutions
You can substitute canned salmon for tuna. For a vegetarian option, use mashed potatoes or mixed vegetables seasoned with curry powder. If you don't have curry powder, a mix of turmeric, cumin, and coriander can be used.
Storage & Reheating
Store leftover bis keemiya in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer for best crispness.
Serving Suggestions
Serve these savory pastries with a side of fresh tomato salsa, a simple green salad, or a tangy lime pickle. They also make an excellent appetizer with a sweet chili dipping sauce.
Common Mistakes
1. Overfilling the pastries: This can cause them to burst during frying. Use only 1-2 tablespoons of filling per pastry. 2. Not sealing the edges properly: This will lead to the filling leaking out. Ensure the edges are firmly crimped with a fork. 3. Frying at incorrect oil temperature: Too low, and they'll be greasy; too high, and they'll burn. Use a thermometer to maintain 350°F (175°C). 4. Overcrowding the pan: This lowers the oil temperature and results in soggy pastries. Fry in small batches.
Frequently Asked Questions
Can I prepare the filling ahead of time?
Yes, the tuna and egg filling can be prepared up to 1 day in advance and stored in the refrigerator.
What kind of tuna should I use?
Tuna in oil is preferred for a richer flavor and texture, but tuna in water can also be used if drained very well.
MORE TO KNOW
Achieving the perfect crispy crust on your bis keemiya depends on the dough's thinness and the oil's temperature. Roll the dough as thin as possible without tearing, and maintain a steady oil temperature of 350°F (175°C). If the oil is too hot, the pastries will brown too quickly on the outside and remain doughy inside. If it's too cool, they will absorb too much oil and become greasy. A kitchen thermometer is highly recommended for this step.
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