M'Shewsha - Algerian Egg Dish For Breakfast Or Coffee

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

1. Pour all the ingredients into a blender / liquidizer & mix well.
2. 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.
3. 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.
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. Cook for a further 10 - 15 minutes & turn out onto a plate.
6. Warm honey in the microwave until just warm enough to pour.
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. You can eat M'shewsha warm or cold.

eggs, vegetable oil, fine semolina, flour, baking powder, vanilla flavoring, salt, honey

Taken from www.food.com/recipe/mshewsha-algerian-egg-dish-for-breakfast-or-coffee-324572 (may not work)