Honey-Soaked Algerian Breakfast Delight
Honey-Soaked Algerian Breakfast Delight is a traditional dish fondly known in Algeria as M'shewsha. This exquisite recipe combines the comforting essence of fluffy pancakes with the richness of French toast, making it ideal for breakfast or an indulgent coffee break. Laden with wholesome eggs, a touch of semolina, and just the right amount of flour, this dish is renowned for its energizing properties. Traditionally savored by manual laborers and new mothers, it also makes an excellent choice for a Suhor meal during Ramadan. Indulge in the warmth of its honey drench and experience authentic Algerian flavors.
8 servings
Servings
N/A
Calories
8
Ingredients
Ingredients
large eggs
5 (no preparation needed)
vegetable oil or canola oil
100 ml (no preparation needed)
fine semolina
1 tablespoon (heaped)
plain flour
2 tablespoons (heaped)
baking powder
1 1/2-2 teaspoons (no preparation needed)
vanilla flavoring or extract
1 teaspoon or 1/2 teaspoon (no preparation needed)
salt
1 pinch (no preparation needed)
honey
1/2-3/4 cup (warm)
Instructions
1
Combine all the ingredients except the honey in a blender or liquidizer. Blend until the mixture is smooth and well integrated.
2
Preheat a large non-stick frying pan or skillet over low to medium heat. If using a regular pan, coat it lightly with cooking oil to prevent sticking.
3
Pour the blended mixture into the pan. Cover with a lid and cook on low to medium heat. Allow the batter to puff up, and continue cooking until the edges pull away from the pan and the top is firm and no longer sticky, approximately 15 minutes.
4
Using caution to prevent deflation, slide the semi-cooked M'shewsha onto a dinner plate. Carefully return it to the pan with the cooked side facing upward by holding the pan over the plate and flipping with precision.
5
Cook for an additional 10-15 minutes until fully set and golden brown.
6
Warm the honey slightly in the microwave until it becomes easily pourable but not hot.
7
Slice the M'shewsha into eight sections without fully separating them. Drizzle the warm honey generously over the top, letting it soak for a couple of minutes before serving.
8
M'shewsha can be enjoyed both warm or cold, adding flexibility to your serving preferences.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is M'shewsha?
M'shewsha is a traditional Algerian dish that combines the textures of fluffy pancakes and French toast, often served for breakfast or coffee breaks.
What are the primary ingredients for M'shewsha?
The main ingredients are large eggs, vegetable or canola oil, fine semolina, plain flour, baking powder, vanilla flavoring, salt, and honey.
How many eggs are used in this recipe?
This recipe requires 5 large eggs.
What type of oil is recommended?
Vegetable oil or canola oil is recommended, specifically 100 ml.
How much semolina is needed?
The recipe calls for 1 heaped tablespoon of fine semolina.
What is the flour requirement?
You need 2 heaped tablespoons of plain flour.
Is baking powder included?
Yes, use 1 1/2 to 2 teaspoons of baking powder.
How do you prepare the batter?
Combine all ingredients except honey in a blender or liquidizer and blend until the mixture is smooth.
What type of pan should be used?
A large non-stick frying pan or skillet is best for cooking this dish.
What heat setting is used for cooking?
The dish should be cooked over low to medium heat.
How long does the first side take to cook?
It takes approximately 15 minutes for the batter to puff up and the top to become firm.
Should the pan be covered?
Yes, you should cover the pan with a lid during the initial cooking phase.
How do I flip the M'shewsha?
Slide it onto a dinner plate first, then carefully flip the pan over the plate and invert it so the uncooked side faces down.
How long is the second side cooked?
The second side takes an additional 10 to 15 minutes to set and turn golden brown.
How is the honey prepared for serving?
Warm the honey slightly in the microwave until it is easily pourable but not hot.
When is the honey added?
The honey is drizzled over the top after the M'shewsha has been sliced into eight sections.
Can I serve this dish cold?
Yes, M'shewsha can be enjoyed both warm or cold.
How many servings does this recipe provide?
This recipe provides 8 servings.
Why is this dish traditionally given to new mothers?
It is known for its energizing properties, making it a traditional choice for new mothers and manual laborers.
Is M'shewsha suitable for Ramadan?
Yes, it is an excellent choice for a Suhor meal during Ramadan.
What flavoring is added to the batter?
Vanilla flavoring or extract is used (1 teaspoon or 1/2 teaspoon).
How much honey is required in total?
The recipe calls for 1/2 to 3/4 cup of honey.
What should I do if I don't have a non-stick pan?
If using a regular pan, coat it lightly with cooking oil to prevent the batter from sticking.
Does the recipe include salt?
Yes, a single pinch of salt is included in the mixture.
What is the goal of the blending step?
The goal is to ensure the mixture is smooth and all ingredients are well integrated.
How do you slice the M'shewsha?
Slice it into eight sections without fully separating them before adding the honey.
How long should the honey soak?
Let the drizzled honey soak for a couple of minutes before serving.
What tags describe this recipe?
Tags include Algerian, breakfast, sweet, comfort food, traditional, brunch, dessert, pancake, and Ramadan.
Is there a specific preparation for the semolina and flour?
Both the fine semolina and the plain flour should be measured as heaped tablespoons.
What happens to the batter as it cooks?
The batter puffs up and the edges eventually pull away from the pan as it firms.