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Thread: Morraccan Harcha
12-09-2012, 08:16 PM #1
- Join Date
- Jan 2006
- Raleigh, North Carolina
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This is a recipe that I just learned from friends, so I can't take any credit...
2 cups fine semolina flour
3 tbs sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup soft butter
1/2 to 3/4 cup milk
1/4 cup coarse semolina flour (optional)
In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).
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 like – I make them about the size of small plums – and leave the dough to rest a few minutes.
Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, 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.
Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.)
Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.