M'shewsha - Algerian Egg Dish for Breakfast or Coffee |
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Prep Time: 2 Minutes Cook Time: 18 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a traditional family recipe for M'shewsha. M'shewsha is a delicious Algerian dish made with lots of eggs, a little semolina & a little flour. You pour warm honey over it & allow it to soak in........delicious! M'shewsha can be enjoyed for breakfast or with afternoon coffee - it tastes like a cross between a fluffy pancake & French toast! Traditional, it is thought to give you a lot of strength - manual labourers eat it often, as do women who've just had a baby! This is also great for Suhor during Ramadan - yum! Ingredients:
5 large eggs |
100 ml sunflower oil or 100 ml vegetable oil or 100 ml canola oil |
1 tablespoon fine semolina (really heaped) |
2 tablespoons plain flour (really heaped) |
1 1/2-2 teaspoons baking powder |
1 teaspoon vanilla flavoring or 1/2 teaspoon extract |
1 pinch salt |
1/2-3/4 cup honey |
Directions:
1. Pour all the ingredients into a blender / liquidizer & mix well.
2. Pour into a large (25cm-30cm) non stick frying pan / skillet. If you don't have a non stick pan, just wipe or spray with a littlle cooking oil first.
3. Cook on a low- only just medium heat with the lid on until it is puffed up, the sides come away from the pan & the top is almost totally firm & no longer sticky - this should take about 15 minutes.
4. Carefully, slide the M'shewsah onto a dinner plate (you mustn't knock it or it will deflate!) Then return to the pan, with the cooked side up - hold the pan over the plate & flip carefully.
5. Cook for a further 10 - 15 minutes & turn out onto a plate.
6. Warm honey in the microwave until just warm enough to pour.
7. Cut the M'shewsha into 8 slices - but do not separate the slices. Pour the honey all over & allow to soak for a minute or two before serving.
8. You can eat M'shewsha warm or cold.
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