M'shewsha - Algerian Egg Dish for Breakfast or Coffee

Recipe by Um Safia
READY IN: 22mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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