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 :).