M Shewsha Algerian Egg Dish For Breakfast Or Coffee Recipes

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.

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:

• Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
• In a large skillet, melt butter and add chicken, brown on both sides.
• Remove from skillet; add broth.
• Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
• Return chicken to skillet; cover and simmer until tender, about 30 minutes.

Steps:

• Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
• Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
• Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
• Add tomatoes and green beans, cover, and simmer 30 minutes.
• Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
• Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
• Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
• Add artichokes and chickpeas to the stew snd heat through.
• To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.