Morocco

Harcha

Name: Harcha
Total time: 35 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 2 1/2 cups fine semolina plus coarse for coating rava (semolina); 7 tbsp melted butter; 3/4 cup warm milk; 2 tbsp sugar; 2 tsp baking powder; 3/4 tsp salt; Honey, to serve

Buttery semolina griddle cakes, crumbly inside and crisp outside. Morocco's teatime favourite.

35 minTime

8 gProtein each

mildSpice

Bread from the souk2 chapters · 1 min read

Make it your way

Grandma's waySemolina, butter and milk, griddle cooked.

The original

344kcalsame

8 gproteinsame

2 gfibresame

35minutessame

Classic harcha.

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)2½ cups fine semolina, plus coarse for coating

Butter7 tbsp, melted

Milk¾ cup, warm

Sugar2 tbsp

Baking powder2 tsp

Salt¾ tsp

Honeyto serve

Method

4 steps

1Mix semolina, sugar, salt and baking powder. Rub in the melted butter until every grain is coated and sandy.
2Add warm milk and stir to a soft, damp dough. Do not knead. Rest 10 minutes.
3Shape into discs 1 cm thick and roll in coarse semolina.
4Cook on a dry, low griddle 5 to 6 minutes a side until golden and cooked through.

Serve it like this

Serve warm, split open, with butter and honey or soft cheese, alongside mint tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Morocco

Harcha

Buttery semolina griddle cakes, crumbly inside and crisp outside. Morocco's teatime favourite.

35 minTime

8 gProtein each

mildSpice

Bread from the souk2 chapters · 1 min read

Make it your way

Grandma's waySemolina, butter and milk, griddle cooked.

The original

344kcalsame

8 gproteinsame

2 gfibresame

35minutessame

Classic harcha.

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)2½ cups fine semolina, plus coarse for coating

Butter7 tbsp, melted

Milk¾ cup, warm

Sugar2 tbsp

Baking powder2 tsp

Salt¾ tsp

Honeyto serve

Method

4 steps

1Mix semolina, sugar, salt and baking powder. Rub in the melted butter until every grain is coated and sandy.
2Add warm milk and stir to a soft, damp dough. Do not knead. Rest 10 minutes.
3Shape into discs 1 cm thick and roll in coarse semolina.
4Cook on a dry, low griddle 5 to 6 minutes a side until golden and cooked through.

Serve it like this

Serve warm, split open, with butter and honey or soft cheese, alongside mint tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Harcha

Make it your way

Ingredients

Method

Harcha

Make it your way

Ingredients

Method

Make it a meal