Video
Harcha - Moroccan Semolina Bread
Ingredients
- 2 cups of semolina
- 1 cup of water
- 1/2 cup of canola oil
- 1/2 tablespoons of baking powder
- 1 teaspoon of sugar
- ½ teaspoon of salt
Directions
Mix all the dry ingredients together: semolina, baking powder, sugar, and salt.
Gradually add the oil to the dry mixture as you are working the semolina with your hands.
Step by step add the water the mixture until you get a paste. The amount of water may vary depending on the absorption quality for your semolina.
Form a ball with the dough and sprinkle it with extra semolina.
Sprinkle some semolina on a war pan and transfer the dough to the pan. Flatten the dough to get a disk.
Cook the harcha on the first side for 10 minutes, then use a plate to flip it and transfer it back to the pan to cook it on the other side. Keep flipping the harcha until it is fully cooked and becomes golden brown.
Comments (30)
well v cant find all dese incrediats in india,i mean in our town so any laternative incrediats??????????
semolina is sooji or rawa
i think you can get olive oil........
hi alia
can i use olive oil or other oils instead of canola oil for
hi alia
can i use olive or other oils instead of canola for the harcha recipe?
@Shazia,I use vegetable oil .
Chere Alia,
Je te felicite avec ton site que j'ai trouve par hasard sur l'internet. Ce que tu presentes est authentique en ca change un peu des des recettes marocaines "maltrairees" que certaines present sur l'internet. Pourtant en ce qui concerne cette recette j'ai ete etonne de voir que tu utilises une huile inconnue dans la cuisine marocaine. Cette huile est produite au Canada pour un marche americain. Le plus important a savoir est que cette huile est loin d'etre bonne pour la sante. Pour plus d'information je te conseille de lire le site suivant:
http://www.cai.org/bible-studies/beware-cooking-oils-canola-oil
Pour le ramadan je vais essayer cette annee ta recette de chebakia.
De la hollande je te souhaite een ramadan karim,
Amina
Thank you Amina for the info. It is very common to use Canola oil in the U.S. (I live in the U.S.) and it appears to be better than vegetable oil. However, I rarely use it, and only when necessary. I am a huge fan of pure olive oil (that I use in all my tagines, etc.) and butter (that I use for baking). But when really needed due to some recipes, I do use some canola oil. cheers!
THANK YOU SO MUCH! I am an american with many Moroccan friends here in Orlando. I made harcha using this recipe and my friends said that it was amazing that I had only made it once, because it tasted so good! I am going to try all of your recipes now! :)
I am an american and am married to a moroccan man and I am always looking for things like this to try
Thanks for the recipe, I'm trying to make harcha (it's been 1 year since I last eat it), but I can't seem to find semolina, is there any substitute ?
Hi Yahya, you should be able to find semolina in an oriental / arab store, or an indian store (they call it suji). Also, you can buy it online from amazon.com. You can also find it at WholeFoods. so if you are in the U.S. try it. hope this helps! you can not really substitute it for Harcha, it's a bread made of semolina, so if you use something else, it wont be harcha anymore!
One can find semolina at co-ops in most places because semolina is healthy for you. I get it at the Hendersonville Co-op here in North Carolina and this is a pretty small town. I am going to get more semolina tomorrow so that I can try this..
Fantastic recipe- my husband was drooling over it at tonight's iftar. His only comment was that it was a bit thicker than what he's used to- so next time I'll either split the recipe in half or make 2 loaves- picky picky! :)
Alia thank you very much wa ramadan karim i learn alot from you i can wait to try all your recepies thanks again
allah bless you
manal
hello
i would like to think u alia u are a good example of moroccan girl (l7daga) i leav in uk and i dont have any good relation with the keatchen but now since I see ur web site I tried to make so many things
I want just to ask you about semolina if i have to use the weak one or the bigg one caus I always heard my mother talking abou ( smida r9ia ol ghlida :) and the water hot or noral
thank you very much
thanks a lot
The semolina is the thin one (r9ia) and the water is normal temperature.
think u alia, u make realy a big change to my life because
with u simple methode i can cook and love cooking.
i start with loubia it s was very good.
think u and 3ide mobarak sa3id
Hi Zhour, thank you for your sweet message! I am so glad that you are enjoying the recipes!
made it yesterday and DH loved it !! I tried several recipes of this and it was never as good as with yours . Thank you !
I made this today and it crumbled apart in the pan after after turning it over with the plate. What did I do wrong?! I don't want this to happen again next time I make it. Thanks
it could be the amount of water used (too much or too little) and also it could be that the bottom has not cooked enough when you turned it around so it crumbled.
hello from romania, we serve carcha at this moment, its great, was my first carcha, very goooddd,
thanks alia and a big hugh
hi Alia Thank you so much for this recipe i cooked it today it taste great but half of it fell apart maybe i used too much water, I want to ask you also when i turn it over time to time do i also have to keep putting semolina on the pan thanks
you only turn the harcha once or twice. you let one side cook, then turn it and cook the other side.when you turn it the first time, yes add some semolina on the pan because the side you will cook is still raw and we dont want it to stick on the pan. but if you are turning a second time, no need to add the semolina in the pan - the sides should already be pretty cooked and you are just adding cooking time. they should not be wet.
Hi Alia, I every day, during the month of Ramadan, I hold my IPad to search for new recipes to cook for my family, they enjoy all of you're dishes, so thank you very much for making morrocan cooking seem so easy.
Alia could you please, when you start to record the Eid sweets, can you show us how to make 'the halwa dyal tmar' because I love it and Iam sure others will love it as well.
Thank you very much and see you soon
Hi Hanan, thank you for your sweet message! I will add this recipe to my list. It may not be for this eid but will definitely make it soon!
hi alia i have a question can you freeze the harsha and it still be fresh when you heat it
yes! absolutely!
Hi Alia, congratulations for the recipes...you've the best website of moroccan cuisine!! Plz, can you convert this recipe with grams?! Many hugs from Italy!! :-)
Thank you! for this recipe, just put 2 cups of semolinas (whatever cups you are using) the water and oil, kind of depend on the texture and absorption quality of your semolina. You can see from the video the texture you are looking for. hope this helps. 2 cups of semolina is around 330 grams.