This is a traditional family recipe for M’shewsha. M’shewsha is a delicious Algerian dish made with lots of eggs, a little semolina and a little flour. You pour warm honey over it and allow it to soak in.
M’shewsha can be enjoyed for breakfast or with afternoon coffee – it tastes like a cross between a fluffy pancake and French toast! Traditional, it is thought to give you a lot of strength. Manual laborers eat it often, as do women who’ve just had a baby! This is also great for Suhor during Ramadan.
Total Time: 22mins
Prep: 2 mins
Cook: 20 mins
Traditional Algerian Egg Dish (M’shewsha)
- 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 and 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 little 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 and the top is almost totally firm and 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 and flip carefully.
Cook for a further 10 – 15 minutes and 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 and allow to soak for a minute or two before serving.
You can eat M’shewsha warm or cold.