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Moroccan Harcha Harsha – Semolina Pan

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Ingredients

Adjust Servings:
2 cups fine semolina flour (350 g)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup soft butter (125 g)
1/2 - 3/4 cup milk (120 to 180 ml)
1/4 cup coarse semolina flour (optional)

Nutritional information

187.1
Calories
75 g
Calories From Fat
8.3 g
Total Fat
5.1 g
Saturated Fat
21.8 mg
Cholesterol
181.8 mg
Sodium
24.1 g
Carbs
1.1 g
Dietary Fiber
3.1 g
Sugars
3.9 g
Protein
661g
Serving Size

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Moroccan Harcha Harsha – Semolina Pan

Features:
    Cuisine:

    Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one's quite rich in that it uses all butter and milk delicious, especially when hot from the griddle! Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Harcha (Harsha) – Semolina Pan-Fried Flatbread, Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour Although it looks a bit like an English muffin, it’s more like cornbread in texture and taste Recipes for harcha vary from family to family This one’s quite rich in that it uses all butter and milk delicious, especially when hot from the griddle! Offer harcha for tea time or breakfast; they’re best served warm with jam, cheese or syrup made from melted butter and honey , Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour Although it looks a bit like an English muffin, it’s more like cornbread in texture and taste Recipes for harcha vary from family to family This one’s quite rich in that it uses all butter and milk delicious, especially when hot from the griddle! Offer harcha for tea time or breakfast; they’re best served warm with jam, cheese or syrup made from melted butter and honey


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    Steps

    1
    Done

    In a Mixing Bowl, Blend Together the Fine Semolina Flour, Sugar, Baking Powder and Salt. Add the Butter, and Blend Well. (use My Hands to Mix This Dough).

    2
    Done

    Add 1/2 Cup Milk and Mix Until a Dough Forms. It Should Be Quite Moist and Easily Packed Into a Large Mound. Add an Additional Milk If Necessary to Achieve This Consistency.

    3
    Done

    Shape the Dough Into Balls Any Size That You Like I Make Them About the Size of Small Plums and Leave the Dough to Rest a Few Minutes.

    4
    Done

    Preheat a Griddle or Frying Pan Over Medium-Low Heat. While the Griddle Is Heating, Roll the Balls in the Coarse Semolina (this Is Optional For Appearance and Texture) and Flatten Each Ball Into a Disc About 1/4" Thick.

    5
    Done

    Cook the Harcha Over Fairly Low Heat, About 7 to 10 Minutes on Each Side, Until a Pale to Medium Golden Color. Turn Only Once, and Check Occasionally to Be Sure the Harcha Aren't Coloring Too Quickly, as They Need Some Time to Cook All the Way Through.

    6
    Done

    Serve Immediately With Jam, Cheese, or Butter. or, Dip the Harcha in Syrup Made from Melted Butter and Honey. (to Make the Syrup, Heat Equal Portions of the Butter and Honey Until Bubbly and Hot.).

    7
    Done

    Harcha Can Be Reheated in a Pan or in a 350f (180c) Oven For a Few Minutes. They Store Well in the Freezer.

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    Michael Hayes

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