Moroccan cuisine · Breakfast & Eggs

Harcha (Semolina Flatbread)

Golden semolina cakes made with durum semolina and butter, pan-fried and spread warm with honey.

Ingredients · for 4 servings

• 300 g durum semolina
• 100 g butter
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 150 ml milk
• 4 tbsp honey

Instructions

1. Mix the durum semolina with the sugar, baking powder and salt in a bowl, and add the cold butter cut into small cubes.
2. Rub the butter into the semolina with your fingertips for 3–4 min, until the mixture is evenly crumbly and smells distinctly of butter.
3. Add the milk gradually, mixing only until the dough just comes together — don't knead, or the harcha will turn tough.
4. Let the dough rest for 10 min so the semolina absorbs the liquid, then shape into thumb-thick patties about 8 cm across.
5. Cook the patties in a dry non-stick pan over medium heat for 5–6 min per side, until light golden brown and hollow-sounding when tapped.
6. While still warm, slice horizontally in half, spread thickly with honey, and serve immediately.