M'shewsha - Algerian Egg Dish for Breakfast or Coffee

Ingredients

• 5 large eggs
• 100 ml sunflower oil or vegetable oil or canola oil
• 1 tablespoon fine semolina (really heaped)
• 2 tablespoons plain flour (really heaped)
• 2 teaspoons baking powder
• 1 teaspoon vanilla flavoring or 1/2 teaspoon extract
• 1 pinch salt
• 1/2-3/4 cup honey

Directions

1. 1

   Pour all the ingredients into a blender / liquidizer & mix well.

2. 2

   Pour into a large (25cm-30cm) non stick frying pan / skillet. If you don't jave a non stick pan, just wipe or spray with a littlle cooking oil first.

3. 3

   Cook on a low-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 10-15 minutes.

4. 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. 5

   Cook for a further 5 minutes & turn out onto a plate.

6. 6

   Warm honey in the microwave until just warm enough to pour.

7. 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. 8

   You can eat M'shewsha warm or cold.