Moroccan Harcha Recipe – Easy & Delicious
Moroccan harcha is a golden, pan-cooked semolina bread with a soft, crumbly texture. This easy recipe is perfect for breakfast or a snack, especially when paired with butter and honey.
Equipment
- Mixing Bowl
- Non-stick pan or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- Fine semolina: 500 g 4 cups
- Salt: 1 tsp
- Baking powder: 1 tbsp
- Honey: 2 tbsp
- Oil: 1/2 cup
- Warm water: 1 cup adjust as needed
- For garnish:
- Butter as desired
- Honey as desired
Instructions
- Prepare the Dough:In a large bowl, mix the semolina, salt, baking powder, and honey. Add oil and combine until the mixture is crumbly. Slowly pour in warm water, stirring until the dough is soft and pliable. Let it rest for 5 minutes.
- Shape the Harcha:Grease a non-stick pan lightly with butter and sprinkle with semolina. Press the dough gently into the pan, shaping it to about 1 cm thickness.
- Cook the Harcha:Place the pan over medium heat. Cook for 5-7 minutes on each side until golden brown, turning carefully to avoid breaking the bread.
- Serve and Enjoy:Transfer the cooked harcha to a serving plate. Top with a pat of butter and a drizzle of honey for extra indulgence. Serve warm!
Notes
- Texture Tip: Use fine semolina for a delicate, crumbly texture.
- Cooking Tip: Cook on low-medium heat to prevent burning while ensuring even cooking.
- Serving Ideas: Enjoy warm with honey and butter, or try it with jam or cream cheese.