M Shewsha Algerian Egg Dish For Breakfast Or Coffee Recipes

ALGERIAN M'SHEWSHA. NO OIL - HEALTHIER VERSION!!! BREAKFAST DISH

Steps:

• 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.

M'SHEWSHA - ALGERIAN EGG DISH FOR BREAKFAST OR COFFEE

Steps:

• 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.

KESRA - ALGERIAN BREAD

Steps:

• Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
• Slowly add enough water whilst mixing to make a soft dough.
• Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
• Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
• Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.

WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!

Steps:

• Method For the Khobz (bread):.
• Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes.
• Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
• Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
• You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
• Method for the Marga (sauce):.
• Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
• Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
• Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
• Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
• Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
• Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.