Harcha

Nutrition · per serving

Steps

1. 1

   In a medium bowl, mix the fine semolina, baking powder, sugar, and salt until evenly combined.

   180 g fine semolina6 g baking powder8 g sugar2 g salt
2. 2

   Pour in the melted butter and rub it through the semolina with your fingertips for 1 to 2 minutes, until the grains are evenly coated and the mixture resembles damp sand. This coating helps give harcha its tender, crumbly texture.

   45 g unsalted butter, melted
3. 3

   Add the milk and mix just until a soft, slightly moist dough forms. Do not knead like bread; press and gather the mixture gently so the semolina stays tender.

   90 ml milk
4. 4

   Let the dough rest for 10 minutes so the semolina can hydrate. Meanwhile, lightly grease a heavy skillet or griddle and set it over low to medium-low heat.

   5 g unsalted butter, for the pan
5. 5

   Dust the work surface and your hands with the semolina for dusting. Pat the dough into a round about 2 cm thick, then cut it into 4 small wedges or rounds. Coat the outside lightly with the dusting semolina to prevent sticking and encourage a delicate crust.

   15 g fine semolina, for dusting
6. 6

   Cook the harcha on the greased skillet for 4 to 5 minutes per side over low to medium-low heat, turning carefully once the underside is deep golden. Adjust the heat as needed so the exterior browns gradually and the center cooks through without burning.

7. 7

   Check doneness by pressing the center lightly; it should feel set, not wet or doughy. Serve warm with the honey and butter alongside or spread over the top so they melt into the bread.

   30 g honey20 g unsalted butter

Origin & History

Harcha is a classic Moroccan semolina griddle bread, especially popular at breakfast or afternoon tea. Its name refers to its rough texture, a result of the semolina grains that give it a distinct crumbly bite. It is enjoyed across Morocco in homes and cafes, often served simply with honey, butter, or cheese.