Harcha

Ingredients

Instructions

1. 1

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

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.

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.

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. 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.

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.

Nutrition per serving

Notes

• •If the dough seems too dry after resting, add 1 teaspoon milk at a time; semolina brands absorb liquid differently.
• •Keep the heat moderate to low: harcha needs gentle cooking so the middle sets before the crust gets too dark.
• •For the most traditional texture, serve immediately while warm, when the inside is soft and crumbly.
• •You can split and fill harcha with soft cheese, jam, or amlou instead of honey and butter.

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