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Home » Baking

Harcha (Moroccan semolina bread)

Published: Jun 20, 2020 · Modified: Nov 29, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A popular Moroccan bread served for breakfast, snack or with afternoon tea. Harcha is one of the most versatile bread you can ever eat. Fill it with jam, butter, honey, cheese or whatever you heart desires.
Total time 40 minutes
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Harch or Harsha is a Moroccan semolina bread close to the English muffins yet very different in taste and much more thinner. The texture is more like the cornbread.

Harcha is enjoyed in breakfast or with the afternoon tea, can be filled with cheese, butter and honey spread, chocolate, jam, and much more.

Harcha bread cut in half and piled up on a blue rimmed plate.

Harcha bread

Harcha basically means rough, and this is due to the face that this bread has an outer rough texture as it is spread over a semolina layer.

Hot to make Harcha

step by step for making Harcha
  • In a small bowl, add yeast, half the sugar and ¼ cup of warm water. Mix well and leave to proof for 10 minutes.
  • In a deep bowl, mix together semolina, remaining sugar, baking powder and salt.
  • Pour in the olive oil and melted butter and mix with your finger tips making sure semolina granules are covered well with the olive oil and butter. It should look more like a graham-cracker crust.
  • Add the yeast mixture and mix.
  • Gradually add warm water until you get a smooth dough.
  • Cover and let it rest for 10-15 minutes.
  • Heat a pan or a griddle on medium.
  • Flatten the dough on a semolina covered surface to about ¼ inch thickness.Using a large cookie cutter cut rounded mini Harchas . Reduce heat to low, place the harcha and cook thoroughly for about 5 minutes on each side until golden brown.
Harcha bread stacked on a plate with a small bowl of olive oil.

Harcha notes:

  • Many people make this bread with butter and milk for a richer harcha. This recipe came from a Moroccan friend as her family favorite.
  • Harcha keeps well in the freezer. Simply reheat in oven or on stovetop to freshen them up.
  • I loved dipping Harcha in rich olive oil, it tastes amazing.

Enjoy by spreading butter, or with jam, honey, cream cheese, or any kind of cheese or simply by dipping it in olive oil. Do not forget the tea it is the perfect companion :).

Related Recipes

  • Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.
Harcha bread cut in half and piled up on a blue rimmed plate.

Harcha bread

A popular Moroccan bread served for breakfast, snack or with afternoon tea. Harcha is one of the most versatile bread you can ever eat. Fill it with jam, butter, honey, cheese or whatever you heart desires.
5 from 4 votes
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Course: bread, Breakfast, Snack
Cuisine: Mediterranean, Moroccan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5
Calories: 266.7kcal
Author: Amira

Ingredients

  • 2 cups fine semolina.
  • ½ teaspoon baking powder.
  • 1 teaspoon of dry yeast.
  • 1 Tablespoon sugar divided.
  • ¼ cup warm water for proofing the yeast.
  • ¼ teaspoon salt.
  • ½ cup olive oil . Note1
  • 1 Tablespoon butter melted.
  • ¼ - ½ cup of warm water for the dough. Note2

Instructions

  • In a small bowl, add yeast, half the sugar and ¼ cup of warm water. Mix well and leave to proof for 10 minutes.
  • In a deep bowl, mix together semolina, remaining sugar, baking powder and salt.
  • Pour in the olive oil and melted butter and mix with your finger tips making sure semolina granules are covered well with the olive oil and butter. It should look more like a graham-cracker crust.
  • Add the yeast mixture and mix.
  • Gradually add warm water until you get a smooth dough.
  • Cover and let it rest for 10-15 minutes.
  • Heat a pan or a griddle on medium.
  • Flatten the dough on a semolina covered surface to about ¼ inch thickness.Using a large cookie cutter cut rounded mini Harchas . Reduce heat to low, place the harcha and cook thoroughly for about 5 minutes on each side until golden brown.
  • Let it cool down a bit before serving.

Notes

Note1: You can use melted butter instead.
Note2: You can make it with warm milk.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 266.7kcal | Carbohydrates: 12.3g | Fat: 24.8g | Saturated Fat: 4.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 16.7g | Cholesterol: 6.2mg | Sodium: 33.2mg | Potassium: 12.9mg | Fiber: 0.3g
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This recipe originally published March 2014. Updated for some housekeeping things on June 2020. No change to the recipe.
« Basturma, Pastirma or just Bastirma
Quick and Easy Dough »
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Melaney

    October 08, 2019 at 8:54 am

    Hi Amira, so glad I found this site!My husband is Egyptian and we lived in various countries in the Middle East spanning 20 years.I have started trying your recipes and they bring back memories of my time there.Thank you so much!

    Reply
    • Amira

      October 08, 2019 at 2:30 pm

      Thank you so much Melaney for your comment and feedback, I hope you like what you try from here. If your hubby craves any recipe you do not know, do not hesitate to contact me.

      Reply
  2. Janet

    October 08, 2018 at 3:50 am

    I made it but nobody ate anything

    Reply
    • Amira

      October 09, 2018 at 1:14 am

      Janet, What about you? May be they are just not willing to try something new.

      Reply
  3. Noor

    April 08, 2014 at 9:56 am

    I do love making this bread especially during Ramadan with harira.

    Reply
    • Amira

      April 08, 2014 at 4:44 pm

      It is very easy and delicious one. Thanks Noor.

      Reply
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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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