M'shewsha - Algerian Egg Dish for Breakfast or Coffee

Total Time
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!

Ingredients Nutrition


  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.
Most Helpful

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...

Nasseh September 26, 2008