How to Make The Best Moroccan Semolina Bread |Easy Harcha/Harsha Recipe

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Harcha or Moroccan semolina bread is one of the most delicious galette that we enjoy in breakfast, snacks, or alongside with an afternoon Moroccan mint tea. Harcha is made of fine semolina, milk, butter, and olive oil. Harcha means “rough bread” in English because it’s sprinkled with semolina before baking it which gives it a rough and crispy outside layer, but it’s super soft, fluffy, and tender in the inside. Harcha has a very special texture and unique taste. Harcha can be served in a variety of ways, with both sweet and savory fillings. Harcha can be filled with cheese, butter, honey spread, jam and much more. Today I’m making mini and individual Harcha, traditionally Harcha has a large cake size shared among many. This is one of our favorite we always enjoy for breakfast with Moroccan mint tea.
INGREDIENTS:
2 cups fine semolina
¼ cup melted butter and ¼ cup extra virgin olive oil (or ½ cup soften melted butter)
1 tsp salt
1 ½ tsp baking powder
¼ tsp yeast
2/3 cup milk
INSTRUCTIONS
STEP1: Preparing the Semolina Dough
1. Sprinkle ¼ tsp yeast over 2/3 cup milk then set it aside for 5 min,
2. Place 2 cups fine semolina in a large mixing bowl, add ¼ cup melted butter and ¼ cup olive oil (or you can add ½ cup melted butter instead).
3. Mix and stir the ingredients together until every grain of the semolina is coated with the butter and the olive oil, use a fork to mix or your hand,
4. Add 1 ½ tsp baking powder and 1 tsp salt and mix well to combine,
5. Now give a quick stir to mix the milk and the yeast and pour it over the semolina then start mixing with a fork to combine,
6. Use your hands to mix the ingredients, the dough will be sticky but keep mixing until the dough comes together and you get a smooth and soft texture and won’t be sticky,
7. set the dough aside for 15 min to let the semolina absorbs the milk,
STEP2: Shaping the Harcha
8. Cover your cutting board with parchment paper, to get a perfect shape you need a cookie cutter 3” inch diameter, you can use any other size you would prefer,
9. Now start shaping the harcha, form a little bowl with the semolina dough with your hands then place it inside the disc of the cookie cutter, use your fingertips and push the dough down and create a nice circle shape,
10. The galette should have a 1/2 inch thickness or a bit thicker if you would prefer, if they are thin the Harcha would be crispy but if they are thicker it will be soft and tender,
11. If you feel the dough is too hard add more milk to make it ,
12. Once you shape the Harcha place them over the parchment paper so it’s easy to transfer them to the pan,
13. Keep shaping the mini Harcha until you finish all the dough, this recipe makes 6 mini harcha,
14. The Moroccan traditional recipe we make a large size Harcha,
15. You can double the ingredients and make more mini Harcha and freeze them after baking them,
STEP3: Cooking the Harcha
16. Place a large cast iron pan over medium heat, or you can use a nonstick pan, once the pan is hot reduce the heat to low,
17. Sprinkle the mini Harcha with semolina on both sides then transfer them to the pan and cook them for 5 min or until they get a nice golden color, and the sides start to dry,
18. Flip the Harcha to the other side and cook for another 5 min, gently use a spatula and push it down a little,
19. Once the other side gets a nice golden brown color remove the Mini Harcha from the pan and transfer them to a large plate,
20. Bake the rest of the mini Harcha with the same process,
21. Very important to cook the Harcha over low heat, otherwise the Harcha will be burn from the outside and not cooked in the inside,
22. Make sure to sprinkle the galettes with some semolina on both sides before placing them into the pan to get a nice outside crispy texture,
23. The cast iron pan is the best you can use to cook the Harcha, it gives it a nice crispy texture and a beautiful color,
24. Make sure that you cook all your mini Harcha evenly in both sides,
25. Once you’re done cooking all the galettes place them over a large plate and let them cool a bit before serving them,
26. If the Harcha is still too hot it will crumble while you’re cutting it into half,
STEP4: Serving the Harcha
27. Let the Harcha cool a bit then use a sharp knife to cut it into half, if the knife is not sharp the Harcha will crumble,
28. Fill the harcha with any of your favorite fillings, you can use cream cheese, butter, jam, honey, olive oil or anything you like,
29. The Harcha tastes fabulous with any of these fillings,
30. Enjoy, Bon Appetit! So Yummy!!
Thanks For Watching!!
#breakfast #moroccanfood #harcha

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