Harcha is a Moroccan pan-fried bread made from semolina. Moroccans prepare it for breakfast or an evening snack. Harcha is usually served tea time or breakfast; they’re best served warm with jam, cheese or syrup made from melted butter and honey.
What You Need:
- 1 1/2 cups (250 grams) semolina
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 7 tablespoons (100 grams) butter
- 1/2 cup (100 ml) milk (or as needed)
- Place the semolina in a bowl, add the sugar, the baking powder, and the salt. Mix well.
- Melt the butter in the microwave or a saucepan.
- Add the butter to the semolina and mix with a spoon.
- When it gets hard with the spoon, mix with your hands.
- Add the milk and mix until you get a smooth dough.
- Let the dough rest for 10 minutes.
Shaping the Harcha:
- Turn on the heat to medium and heat up your pan.
- Back to the dough… you will notice that it is drier as the semolina has absorbed the milk. If it’s too dry, add a little more milk.
- Roll out the dough into mini discs. The discs should be ¼” thick or a bit thicker. If they are thin, the harcha would be crispy, if they are thicker, it will be soft.
Cooking the Harcha:
- Reduce the heat to low – otherwise the harcha will burn from outside and not cook from inside – cook for aaprox 5 minutes on each side until it gets a golden brown color and the discs start to dry.
- Let the harcha cool a bit and cut it in half . If the harcha is still too hot and the knife not sharp, it will crumble.
- Fill or dip with cheese, jam, honey, Za’tar or anything you fancy!