🇲🇦 Morocco · Dessert
Sweet Harcha
By eatmundo · August 3, 2026
🇲🇦 MAA delightful Moroccan semolina griddle cake that balances crumbly texture with sweetness. It is typically served warm with honey and butter.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, mix 500g fine semolina, 1/2 tsp salt, and 1 tsp baking powder thoroughly.
- 2
Melt 100g butter and pour it over the semolina mixture, rubbing it in with your fingers until it resembles wet sand.
- 3
Slowly stir in 200ml milk and 1 tbsp orange blossom water until you have a soft, slightly sticky dough.
- 4
Let the dough rest for 15 minutes, allowing the semolina to absorb the moisture completely.
- 5
Heat a heavy-bottomed skillet over medium heat; sprinkle a little dry semolina to prevent sticking.
- 6
Form the dough into small rounds about 1cm thick and place them in the pan, pressing lightly.
- 7
Cook each harcha for 5-7 minutes per side until they turn a beautiful, deep golden brown and sound hollow when tapped.
- 8
Serve immediately while still warm, topped with a generous drizzle of 200g honey and a small dab of butter.
Frequently Asked Questions
Can I use coarse semolina?+
Yes, but fine semolina provides a more delicate, authentic crumb structure for this specific dessert version.
What if the dough is too dry?+
Add a few more tablespoons of milk until the consistency feels like damp, clumping sand.
Is Harcha supposed to be crumbly?+
Yes, its signature texture is slightly crumbly; if it is too hard, you may have over-kneaded the dough.
Can I make it ahead of time?+
It is best eaten fresh, but you can gently reheat it in a pan the next day.
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