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7.01.2012

Baked Moroccan Harcha (Harsha)


Harcha (Harsha) is a moroccan flatbread made of semolina and is usually pan-fried.

I  won't lie i found pan frying these a nightmare, they simply fell apart when i tried to turn them over, maybe i was flipping too soon or pressing the dough balls out too thinly in the pan... your guess is as good as mine.

I decided to use my trusty oven to bake the rest, here's how.

Ingredients:

  • 2 cups (250g) fine semolina
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (125 g) soft butter
  • 1/2 to 3/4 cup (120 to 180 ml) milk
  • 1/4 cup coarse semolina flour (optional)

Method:

  • In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well using your hands or a wooden spoon.
  • Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.
  • Shape the dough into balls any size that you feel like(I used a heaped tablespoon of dough) and leave the dough to rest a few minutes.Meanwhile Preheat your oven to 180C/160C(fan)/350F/Gas Mark 4. Roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick, place on a non stick baking sheet.
  • Cook the harcha for 12-15minutes, if you want yours to be golden brown on both sides i suggest you flip them over halfway through baking. Leave to cool on baking sheet for 2-3minutes before transferring to a serving plate.
Serve immediately with golden syrup, honey, jam, cheese, and/or butter.

Adapted from about.com

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8 Comments:

At 1 July 2012 at 18:18 , Blogger Sweetheart Diary said...

Looks yum!

 
At 4 July 2012 at 14:52 , Blogger Heni El G said...

Esalaamu aleikoum machallah what a nice bread Asmaa! here in Algeria this is called kersa or khoubz ftir. if your bread breaks when flipping it you should be cooking it longer on alower fire. it should be golden brown but not burnt. I love your blog machallah thank you for commenting on mine so I could have found your beautiful blog! enchallah ramadan moubarak!

 
At 6 July 2012 at 22:43 , Blogger From Yeast to Zest said...

I love harcha and have been making it a lot now that I had the baby (yes, Asmaa my 3rd boy MashaAllah lol) and I also bake it.. :)

 
At 6 July 2012 at 23:21 , Blogger Noor said...

InshAllah I will try this for Ramadan.

 
At 6 July 2012 at 23:28 , Blogger Asmaa @ Bake It... said...

Salam Alaikum all my sisters,

@Henia, JazakAllah Khair for the pan tip! i think i tried the algerian version it uses oil instead of butter right?

@Zelia - MashAllah another baby boy! Mabrook and what is his name? may Allah bless you both.
Glad it's not only me that bakes Harcha, it's easier when a child needs feeding etc you don't have to be at the stove forever!

Thank you all for your sweet comments & noor you will like this in Ramadan inshAllah

 
At 11 July 2012 at 11:06 , Blogger From Yeast to Zest said...

Wa Alaykum Salam,

I named him Omar MashAllah. <3 For some reason semolina helps me with milk production (nursing) so this is the easiest and healthiest way for me to make it. Do you make the Algerian date stuffed one?

 
At 11 July 2012 at 22:10 , Blogger Asmaa @ Bake It... said...

MashAllah great name and no i haven't made the algerian date stuffed bread before, can you give me the recipe please? it would be nice to eat for suhoor inshaAllah

 
At 2 March 2013 at 23:00 , Blogger Salwa Muslimah Solace said...

we call it Harcha in Morocco too. yeah you need to allow it to cook slightly longer on each side.

 

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