🇲🇦 Morocco · Dessert
Sweet Harcha
By eatmundo · August 3, 2026
A 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
What is Harcha?+
Harcha is a Moroccan semolina-based pan-fried bread. It is prepared with semolina, butter, milk, and baking powder, and is typically served during breakfast or tea time drizzled with honey and orange blossom water.
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.
