Harcha - Moroccan Semolina Bread Recipe - CookingWithAlia - Episode 310

Step into the enchanting flavors of Morocco with Harcha, a delightful semolina bread that's as versatile as it is delicious. Traditionally enjoyed during breakfast or paired with afternoon tea, this Moroccan treat can be filled with sweet honey or savory cheeses, making it a perfect canvas for your culinary creativity.

Ingredients

🌾 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 melted butter
🥛 1/2 cup 100 ml milk
🧀 Cream cheese (for filling)
🍯 Honey (for filling)
🍓 Jam (for filling)
🍫 Chocolate (for filling)

Instructions

1- Mix Dry Ingredients:

• In a clear glass mixing bowl, combine semolina, sugar, baking powder, and salt.
• Mix thoroughly with your hands.

2- Incorporate Butter:

• Melt the butter and pour it into the semolina mixture.
• Start mixing with a spoon, then switch to using your hands for a crumbly texture.

3- Form the Dough:

• Add milk gradually, mixing with your hands until a smooth, cohesive dough forms.
• Let the dough rest for 5 minutes to allow the semolina to absorb the milk.

4- Prepare to Cook:

• Heat a gas stove to medium and place a non-stick frying pan on it.

5- Shape the Harcha:

• If the dough feels dry, add a little more milk after resting.
• Place parchment paper on a clean surface, shape dough portions inside a circular metal cookie cutter to about 1/4 inch thickness, then remove the cutter.

6- Cook the Harcha:

• Lower the stove heat to low.
• Transfer the shaped discs gently into the heated pan.
• Cook each side for 5 minutes until golden brown.

7- Serve and Enjoy:

• Remove the Harcha from the pan and let it cool slightly.
• They can be cut in half and filled with cream cheese, honey, jam, or chocolate as desired.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Equipment: Mixing bowl, Gas stove, Non-stick frying pan, Metal cookie cutter, Parchment paper, Spatula, Butter knife

Cooking Tips

• Semolina: Do not substitute semolina for another flour, as it is crucial for the desired texture.
• Hand-Mixing: Use your hands for mixing to achieve a traditional Moroccan dough texture.
• Control the Heat: Reduce the heat to low to ensure even cooking without burning.
• Texture Variations: For a crispier texture, make the harcha thinner. For a softer texture, make them slightly thicker.
• Resting Time: Allowing dough to rest is vital for absorbing the milk properly.

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Moroccan Harcha