Hey foodies! Hope you’re all doing very well, I know I am. Today’s recipe is one of my all-time favourites, you might have never heard of it, and you might just think huh I can’t even pronounce that. But trust me when I tell you this, the only difficult part in this recipe, is pronouncing the word, Harcha.
All you need is 4 Ingredients and 15 minutes of your time to take you to ultimate carba-gasm!
It doesn’t get any better than this.
The name basically means rough bread. The name is probably due to the fact that this delicate thing, is covered with semolina which gives it a rough and crispy outside layer. Don’t worry though, it’s not like you’re going to eat sand paper, Harcha is soft and fluffy in the inside. Spread some butter inside (vegan butter if you’re a plant based human) and some jam and you are in for a treat.
Take a look at this thing.
What you are going to need:
For this recipe, you are only going to need some semolina, salt, olive oil, baking powder and your hands. That’s right, no yeast or baking powder or any of that nonsense. This is easy no-knead breakfast bread.
- Olive oil
- Baking powder
How to make Harcha:
- In a bowl mix semolina, baking powder, salt and oil.
- Using your hands mix the oil with the dry mixture until you get a crumbly/sandy like texture.
- Start adding your water very slowly and using your hand make sure that the water is fully incorporated into the dough.
- Your dough should be wet and slightly sticky.
- Divide your dough into 4. Shape into balls and roll in semolina.
- Cook on a pan on medium heat (3-4 minutes on each side while continuously flipping every 40 seconds or so).
TIP: To get a perfectly flat surface on your bread, gently push your bread using a spatula (6) once you flip it for the first time.
How it’s traditionally served:
You can pretty much enjoy this with any type of spread you love. Moroccans usually like to spread it with cream cheese and drizzle some honey on top of it. I have also seen many people enjoy it with butter and jam. You can also go Nutella on this bitch. Duh, Right?
I love to enjoy my Harcha with peanut butter and jam, like a proper Moroccan Montrealer.
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Moroccan Harcha Recipe - 4 Ingredients only
- 1.5 Cups Fine Semolina
- 2 Tbsp Olive oil extra virgin
- 1 Tbsp Salt
- 1/2 Tsp baking powder
- 1 Cup of water
Start by warming up a non-stick pan on medium high. While your pan is heating up, pour your semolina into a bowl, add salt and oil.
In a bowl mix semolina, baking powder, salt and oil. Using your hands mix the oil with the dry mixture until you get a crumbly/sandy like texture.
Start adding your water very slowly and using your hand make sure that the water is fully incorporated into the dough.
Your dough should be wet and slightly sticky. Divide your dough into 4. Shape into balls and roll in semolina. Once your pan is hot, flatten your balls to a thickness of 3/4 inch.
Cook on a pan on medium heat (3-4 minutes on each side while continuously flipping every 40 seconds or so). Serve with your favorite spreads, a cup of coffee or tea, and enjoy.