Algerian Skillet Pie
Description
It pairs perfectly with tea and coffee. The peculiarity of preparing the dough for this pie lies in the absence of granulated sugar. The sweetness of the pastry is provided by natural honey, which should be generously soaked into the pie after baking in a pan. If necessary, honey can be substituted with fruit syrup or liquid jam.
Instructions
- 1
Step 1
Prepare the ingredients needed for making the pie, keeping in mind that if whole‑grain flour is unavailable, you can use regular first‑grade or premium flour.
- 2
Step 2
Place the eggs in a deep bowl and whisk them with a whisk, adding salt and vanilla sugar. Whisking to a frothy foam is not required; just achieve the consistency needed for making an omelette.
- 3
Step 3
Add the semolina to the egg mixture and stir.
- 4
Step 4
Combine the flour with the leavening agent and add it to the egg‑semolina mixture, mixing well.
- 5
Step 5
At the end of preparing the dough, add the sunflower oil and mix thoroughly once more.
- 6
Step 6
Pour the resulting sour cream‑consistency dough onto a heated skillet lightly greased with sunflower oil.
- 7
Step 7
Cook the Algerian pie over low heat, covered, for 7–10 minutes. Then, making sure the top has set, remove the pie from the pan and carefully flip it using a plate.
- 8
Step 8
Return the inverted cake to the stove and bake for another 5–7 minutes, covering the pan with a lid.
- 9
Step 9
Let the finished Algerian pie cool slightly and transfer it to a plate, then soak it well with liquid honey or syrup.