🇲🇦 Morocco · Dessert
Harcha
By eatmundo · August 3, 2026
🇲🇦 MAHarcha is a beloved Moroccan pan-fried semolina bread, known for its crumbly, melt-in-the-mouth texture. Often served for breakfast with honey or butter, it is a staple of Moroccan hospitality.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, mix 500g semolina, 100g sugar, 15g baking powder, and a pinch of salt.
- 2
Add 100g melted butter to the dry mixture and rub it in with your fingers until sandy.
- 3
Gradually pour in 200ml milk and 1 tbsp orange blossom water, mixing gently until a soft dough forms.
- 4
Let the dough rest for 15 minutes to allow the semolina to absorb the liquids.
- 5
Shape the dough into small rounds or one large disc using a circular mold on a tray dusted with extra semolina.
- 6
Heat a non-stick pan over medium heat and cook the rounds for 5-7 minutes on each side.
- 7
Look for a beautiful golden-brown color and a firm, slightly crusty exterior.
- 8
Transfer to a wire rack to cool slightly before serving warm.
Frequently Asked Questions
Can I make it ahead?+
Yes, you can freeze them once cooked and reheat them briefly in a toaster or pan.
Why is my dough falling apart?+
You might have added too little liquid; semolina needs time to hydrate, so wait 15 minutes before worrying.
Is it sweet or savory?+
It is mildly sweet, often served with honey, butter, or even savory olives and cheese.
What texture should I expect?+
It should have a slightly crumbly texture, similar to a moist shortbread or a dense pancake.
🇲🇦 MA
