Prep 5 mins
Cook 30 mins
M'shewsha is a delicious Algerian dish made with lots of eggs, a little semolina & a little flour. Most traditional recipes call for quite a lot of oil, my other recipe has reduced oil in it but I wanted to find a healthier version - here it is! 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 cake, 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!
- 6 eggs
- 1⁄2 teaspoon salt
- 4 -5 teaspoons vanilla flavoring (or more if you wish)
- 5 tablespoons self raising flour (really heaped)
- 2 tablespoons fine semolina (really heaped)
- 1 teaspoon baking powder
- 1⁄4-1⁄2 cup honey
- Place all the ingredients in a blender & whizz until thoroughly combined & thick bubbly batter has formed.
- Brush a medium sized frying pan / skillet with oil or butter & heat on low. Pour the batter into the pan & cook on a low heat for approximately 15 minutes or until the M'shewsha has risen, pulled away from the edges & looks mostly set on the top.
- Carefully flip the M'shewsha over. To do this, carefully slide it onto a large dinner plate. Then place the frying pan over the top of the dinner plate & gently invert to flip the M'shewsha back into the pan.
- Cook on low for a further 15 minutes.
- Warm the honey until it is easily pourable.
- Turn out onto a large plate, slice into 8 pieces. Pour the honey over the top of the M'shewsha & serve warm or at room temperature later.