Harcha (Moroccan semolina bread)

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

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

• In a small bowl, add yeast, half the sugar and 1/4 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 1/4 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 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 :).

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 1 vote

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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.2 cups fine semolina.
• 1/2 teaspoon baking powder.1/2 teaspoon baking powder.
• 1 teaspoon of dry yeast.1 teaspoon of dry yeast.
• 1 Tablespoon sugar divided.1 Tablespoon sugar divided.
• 1/4 cup warm water for proofing the yeast.1/4 cup warm water for proofing the yeast.
• 1/4 teaspoon salt.1/4 teaspoon salt.
• 1/2 cup olive oil . Note11/2 cup olive oil . Note1
• 1 Tablespoon butter melted.1 Tablespoon butter melted.
• 1/4 - 1/2 cup of warm water for the dough. Note21/4 - 1/2 cup of warm water for the dough. Note2

Instructions

• In a small bowl, add yeast, half the sugar and 1/4 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 1/4 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.

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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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