Algerian Mchewek My Traditional Family Recipes

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.

Steps:

• Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
• Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
• Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
• Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
• Allow to cool before placing in small bun/sweet cases (optional).