Moroccan cuisine · Breakfast & Eggs

Harcha bel Jben Beldi

Crisp pan-fried semolina flatbreads, split warm and filled with fresh farmer's cheese and honey.

Ingredients · for 4 servings

• 300 g fine semolina
• 100 g soft butter
• 1 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 180 ml lukewarm whole milk
• 200 g fresh cheese
• 4 tbsp honey

Instructions

1. Mix the semolina, baking powder, sugar and salt, and work in the soft butter with your fingertips until a sandy, crumbly mixture forms.
2. Gradually add the lukewarm milk, stirring only until the dough just comes together – do not knead, or the flatbreads will turn tough.
3. Let the dough rest for 10 min so the semolina absorbs the liquid, then divide it into eight portions and shape into discs 1.5 cm thick.
4. Heat a heavy pan without fat over medium heat and cook the flatbreads for 5–6 min per side until golden and crusty outside and soft inside.
5. Slice the hot harcha open at the side and spread with the fresh cheese so it softens slightly in the residual heat.
6. Drizzle 1 tbsp honey over each, fold shut and serve immediately with mint tea.