Harcha pronounced “Harsha,” is a Moroccan semolina pan-fried bread that makes an excellent breakfast, brunch, or tea time treat. The recipes for this yummy dish vary from family to family; mine uses olive oil instead of butter and omits milk to make it Vegan. It’s so delicious, especially when still hot from the pan!
Semolina is an Excellent Ingredient!
“Harcha,” meaning “the rough one,” refers to a texture similar to cornbread. It’s rough because it’s sprinkled with fine or coarse semolina before cooking.
Semolina, not to be confused with couscous, is a flour made from durum wheat. Couscous is made of semolina and water and is coarser and granular. Therefore, it is important not to substitute couscous for semolina in this recipe, as the ingredients will not bind.
Semolina comes in different sizes and textures: Semolina flour (extra fine), fine semolina, and coarse semolina (medium grains). They can all be found online or at your local grocery store. For this recipe, you will need the fine semolina size. It is coarser than the traditional flour, yellower in color, and will bind perfectly with olive oil and water.
Moroccan Harcha for Breakfast, Brunch, or Tea Time!
Harcha makes an awesome breakfast and a yummy treat at tea time. I recommend serving the Harcha hot with syrup made of honey and butter. It also tastes great with cream cheese, fruit preserves, or jam.
As a brunch option, you may stuff your Harcha with olives, ground beef, bell peppers, or other meats and vegetables before cooking. All versions are DELICIOUS!
Remember, Harcha is best when served immediately from the pan. Pair it with a cup of tea or orange juice, and enjoy! Bessaha! 🧡
Moroccan Harcha
Ingredients
- 2 cups semolina flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/3 cup olive oil (or melted butter)
- 1 cup warm water
Instructions
- In a medium bowl, whisk semolina, salt, baking powder, and sugar. Add olive oil, and mix by hand.
- Gradually add water and mix to form the dough. The dough should be moist; otherwise, add semolina or water to reach this consistency. Let dough rest for 5-10 minutes.
- Roll your dough flat and adjust the thickness to your liking. A cookie cutter may be used to cut the dough into small rounds.
- Preheat a skillet or frying pan. Sprinkle some semolina over the top, then put in your Harcha rounds.
- Sprinkle more semolina on top of the Harcha rounds. Cook each side on medium-low heat for 7-10 minutes or until medium golden brown.
- Enjoy your Harcha hot with butter and honey!
Notes
- Harcha is best served immediately. Enjoy it hot with butter, honey, jam, or cream cheese.
- It tastes great with tea or a glass of orange juice.
- Harcha tastes better when served on the same day.
Love semolina? Here’s another semolina bread recipe for ya!
Did you make the Harcha? Tag @petitapron on Instagram and share with us!
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