← Nouns Cooking · Moroccan

Ingredients

• 300 g fine semolina
• 2 tbsp Sugar
• 2 tsp Baking powder
• ½ tsp Salt
• 60 g Butter, melted
• 200 ml Milk
• 3 tbsp extra semolina, for coating

Method

1. Mix the semolina, sugar, baking powder and salt in a bowl. Pour in the melted butter and rub it through with your fingers until it looks like wet sand.
2. Add the milk and mix to a soft, damp dough; it firms up as it rests. Leave for 15 min.
3. Shape into 12 discs about 1 cm thick and 6 cm wide, then press both sides in the extra semolina.
4. Cook in a dry or very lightly oiled non-stick pan over medium-low heat for 8–10 min, turning two or three times, until golden on both sides and cooked through. Low heat is key so the centre cooks before the outside burns.
5. Serve warm, split open with butter and honey, jam or soft cheese.

Tips

• Contains gluten (semolina is wheat).
• For a vegan harcha, swap the butter for olive oil and the milk for water.

Sources

Written in our own words after cross-checking these recipes:

My Moroccan Food Mediterranean Living