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Delicious Zaatar and Black Olive Harcha Recipe – Moroccan-Inspired Flatbread

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Ingredients

Adjust Servings:
250 g semolina (plus more for coating)
75 g butter, room temperature
100 ml milk
1 teaspoon baking powder
3 tablespoons za'atar spice mix
2 tablespoons black olives, pitted and finely chopped
1 teaspoon salt

Nutritional information

94.9
Calories
38 g
Calories From Fat
4.3 g
Total Fat
2.6 g
Saturated Fat
10.9 mg
Cholesterol
212.2 mg
Sodium
11.8 g
Carbs
0.6 g
Dietary Fiber
0 g
Sugars
2.2 g
Protein
451g
Serving Size

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Delicious Zaatar and Black Olive Harcha Recipe – Moroccan-Inspired Flatbread

Features:
    Cuisine:

    Harcha is a classic Moroccan breakfast treat. It is a pan-fried cake made with semolina flour. Harcha is soft on the inside and slightly crispy on the outside. They are also used at tea time and can be either savory or sweet. This version is a lovely savory treat. Note - the prep time includes 20 minutes of rest time.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Zaatar and Black Olive Harcha, Harcha is a classic Moroccan breakfast treat It is a pan-fried cake made with semolina flour Harcha is soft on the inside and slightly crispy on the outside They are also used at tea time and can be either savory or sweet This version is a lovely savory treat Note – the prep time includes 20 minutes of rest time


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    Steps

    1
    Done

    In a Medium Sized Bowl Mix Together the Semolina, Zaatar, Olives, Baking Powder and Salt.

    2
    Done

    Add the Soft Butter and Mix Using Your Hands, Making Sure That the Dry Mixture Is Moist.

    3
    Done

    Add Half of the Milk and Mix Again. Keep Adding Milk, Gradually, Until You Obtain a Dough Consistency That You Can Shape in Your Hands. Depending on the Type of Semolina You Will Be Using, the Amount of Milk Will Vary. Let the Harcha Dough Rest For 20 Minutes to Allow the Semolina Flour to Absorb the Milk.

    4
    Done

    Divide the Dough Into Equal Sized Balls and Flatten Them Into 1 Cm Thick Discs or Any Other Shape.

    5
    Done

    Coat the Harcha Discs With More Semolina on Each Side to Obtain a Crispy Texture Once Cooked.

    6
    Done

    to Cook Them, Place Them in a Warm Pan Over Medium-Low Heat and Cook on Each Side For 5 Minutes or Until Golden on Each Side.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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