Ramadan this year is still almost 4 months away, yet I am longing to this holy month since we started January!!! Although I get very tired at the beginning of Ramadan, when it comes to its end I feel so sad. Last post was about one of the popular desserts in Ramadan which is Katayef , continuing the spirit of the holy month I’ve made this popular Moroccan bread called ” Harcha” it is very very popular there specially in Ramadan.
Harcha is a semolina bread close to the English muffins yet very different in taste and much more thinner. So let’s start making it.
You will need:
- 2 c fine semolina
- 1/2 tsp of baking powder.
- 1 tsp of dry yeast.
- 1 Tbsp sugar.
- 1/4 tsp salt.
- 1/2 c olive oil + 1Tbsp butter.
- 1/2 – 3/4 c of warm water.
While proofing the yeast, mix together the semolina,sugar,salt, olive oil and salt, use your finger tips to mix and make sure that every semolina grain is moistened well. It will then look more like a graham-cracker crust. Add the proofed yeast mixture and add water little by little until you get a dough that can be packed. Cover and let it rest for 15 minutes no more.
The traditional Harcha is made by pressing the whole dough in a pan all at once and cook on both sides, instead we are making a mini version by rolling the dough on a semolina covered surface – about 1/4 inch thickness- then cut rounded mini Harchas . Heat a pan or a griddle on medium- low heat and cook thoroughly about 5 minutes on each side until golden brown.
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 :).
I do love making this bread especially during Ramadan with harira.
It is very easy and delicious one. Thanks Noor.
Your harcha sounds wonderful! I’ve never heard of this type of bread, but I’d be happy to partake 🙂
I’ve had this bread before! It’s wonderful. But never made it. I absolutely will someday — it’s wonderful stuff. So glad you made this — I’d actually forgotten all about it (it’s been decades since I’ve had it). Good stuff — thanks.
WOW – yum – so love the texture of this bread!
It looks good and delicious. I can even smell its good taste from where I am sitting. I tried it some time ago but it didn’t work very well.
I’ll have another go tonight!!
I hope you will like it this time Marie.
I can nearly smell and taste how good it must be! Love semolina bread!
Do you think I can prepare it with millet semolina or is it only with wheat semolina?
Thanks.
They are great I hope you try them one day.
It should be made with fine semolina so well you’ll never know until you try 🙂 make half the patch and see.
G’day! I have never heard of Harcha before, so thank you Amira for allowing me to learn something new!
Cheers! Joanne
I love Harcha so so much but I have a kid who is allergic to milk and I’ve never thought it could be done without milk!!! Thank you so much. I have to try this.
I saw this in my inbox and I was instantly intrigued! I’ve never seen or heard of Harcha, but this looks delicious! I bet it would be amazing for breakfast with poached egg 😀
What a great bread recipe, Amira! Nothing with semolina can go wrong plus I am a fan of Moroccan cuisine!!!
It’s like you read my mind! I was looking at this recipe just last week and thinking to make it for dinner. I never did because I ran out of time. Looks really yummy! If I have time this week, I will try your recipe!