Moroccan Harcha
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!
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.