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Maldivian Mashuni and Disk

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Last fall we spent two glorious months in the Maldives.

Maldives | Flats To Lofts

Besides falling in love with the beaches and the people, we fell in love with a meal that kept us alive while on an outer island: mashuni and disk.

Maldivian Mashuni and Disk | Flats To Lofts

Disk and Mashuni in the Maldives

Maldivians eat fish like Americans eat bread, with every meal and in every imaginable way. My favorite is a breakfast dish of tuna and coconut they call mashuni; “mas” meaning fish and “huni” meaning coconut. Disk is technically called Huni Roshi. Roshi is a type of flat bread found throughout the region (called roti in India) and Huni again means coconut, so it is coconut flat bread. Mashuni differs slightly from person to person and island to island. When we first arrived I couldn’t imagine eating this fish dish for breakfast, but after a few weeks, the islands took their hold on me and I couldn’t imagine eating anything else for breakfast while overlooking the ocean!

Since Hyderabad is decidedly land locked, mashuni and disk have moved from breakfast to lunch or dinner for us, and have forever transformed my view of a “tuna sandwich.”

Mashuni

You start with coconuts. You will need 2 coconuts. I’m guessing you could use store-bought coconut flakes. I’m not sure if it would affect the taste or texture at all. It’s worth a try if you don’t have coconuts handy, or don’t want to go through the hassle of grating them!

Maldivian Mashuni and Disk | Flats To Lofts

Grate your coconuts and set aside.

For the mashuni, combine 1/2 C chopped onion, 2 T fresh lime juice (about 2 limes), 1 tsp. ceyenne pepper, and 1 tsp salt in a bowl.

Maldivian Mashuni and Disk | Flats To Lofts

Add 1 can of tuna, or 1 C of fresh tuna. Finally add in 1 C freshly grated coconut and about 15 finely chopped curry leaves.

Maldivian Mashuni and Disk | Flats To LoftsMy mashuni and disk 

I like to refrigerate this for a bit to allow the flavors to come together. In the meantime, you can make the disk.

DISK

Combine all ingredients and mix to form a ball. Divide into 8 balls. Roll out each ball like you would for a tortilla. It works best on a baking mat, as the dough can be sticky. LIGHTLY flour your rolling-pin as needed. If the dough starts to tear, it is too thin.

Maldivian Mashuni and Disk | Flats To Lofts

Cook the disk in a dry skillet over medium to medium high heat until it starts to brown on either side. If you have ever made tortillas, it is the exact same here, only a bit thicker.

Maldivian Mashuni and Disk | Flats To Lofts

Maldivian Mashuni and Disk | Flats To Lofts

The disk is great warm, but can also be eaten cold as we often do with leftovers the next day.

MASHUNI RECIPE:

1 can tuna

1 cup freshly grated coconut

1/2 cup Onion, finely chopped

2 T lime juice, about 2 limes

1 tsp. Ceyenne pepper

1 tsp. Salt, to taste

15 Curry Leaves, finely chopped

Mix onion, ceyenne pepper, salt, and lime juice together. Add tuna. Stir in coconut and curry leaves. Enjoy!

DISK RECIPE:

4 cups all purpose flour and more flour for rolling
1 1/2 cups coconut (not pressed)
1 3/4 cups water
1 1/2 tsp salt
Combine all ingredients in a bowl to form a ball. Divide into 8 balls and roll out on a baking mat. Cook in a dry skillet over medium heat until slightly brown on both sides. NOTE: I typically cut the disk recipe in half for me and Evan, and it is the perfect amount to go with the mashuni. I would only do a full disk recipe if you double the mashuni or really, really like bread!
EATING: Mashuni and disk are traditionally eaten by hand, tearing off little pieces of disk and using that to pinch up bits of mashuni. It’s not very fancy, but it is incredibly good and much healthier than your traditional tunasandwich. Also, you will be amazed at how far the 1 can of tuna will go. It is enough for 2 hearty lunches for me and Evan without anything extra.
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