310 – Harcha – Moroccan Semolina Bread / حرشا
Prep time :
Cook time :
- 1 1/2 cups (250 grams) semolina
- 2 tablespoons white granulated sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 7 tablespoons (100 grams) butter
- 1/2 cup (100 ml) milk (or as needed)
Step 1 – Preparing the Dough:
- Place the semolina in a bowl, add the sugar, the baking powder, and the salt. Mix well. You need semolina for this recipe – so do not try to substitute it – the answer is no!
- Melt the butter in the microwave or a saucepan.
- add the butter to the semolina and mix with a spoon. This is not a diet recipe people – so don’t complain about the amount of butter!
- Then it gets hard with the spoon, mix with your hands, Moroccan style!
- Add the milk and mix until you get a smooth dough. See how soft and yummy!
- Let the dough rest for 5 minutes.
Step 2 – 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 litte more milk.
- To get perfect shapes, I am using a cookie cutter to make medium sized Harcha. You can make a large one, or mini-ones. Whatever you like. 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.
- When shaping the disks use parchment paper, so it’s easy to transfer them to the pan.
Step 3 – Cooking the Harcha:
- Reduce the heat to low – very important otherwise the harcha will burn from outside and not cook from inside – transfer the harcha to the pan, and cook for 5 minutes on each side. You will see that the surface gets this beautiful golden brown color and that the discs start to dry. If you try to push on them, they will feel dry. Flip and cook the other side.
- Let the harcha cool a bit and cut it in half with a sharp knife. If the harcha is still too hot and the knife not sharp, it will crumble.
- Fill with cheese, jam, honey, or anything you like!