Prep 2 mins
Cook 20 mins
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!
- 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
- Pour all the ingredients into a blender / liquidizer & mix well.
- 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.
- 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.
- 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.
- Cook for a further 10 - 15 minutes & turn out onto a plate.
- Warm honey in the microwave until just warm enough to pour.
- 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.
- You can eat M'shewsha warm or cold.
DH enjoyed this for breakfast this morning. I only put the honey on half so he could taste it. He liked it better without the honey but he said either way was good. Made for Ramadan Tag...