By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
46 matchesDishes from other countries' kitchens, made from the same core ingredients as Harsha (Sweet Semolina Pan-cake). The percentage is the share of ingredients the two recipes have in common.
Kaszka Manna (Semolina Pudding)In Poland · same ingredients67%
Zesty Lemon Drizzle CakeIn the United Kingdom · same ingredients67%
German Heart Waffles (Herzwaffeln)In Germany · same ingredients67%
Harsha is a popular Moroccan semolina bread that can be enjoyed sweet with honey or savory. When prepared as a dessert, it serves as a buttery, crumbly delight served with tea.
According to eatmundo's ingredient comparison, the closest dish to Harsha from another cuisine is Kaszka Manna (Poland): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large bowl, mix 300g fine semolina, 50g sugar, 1 tsp baking powder, and a pinch of salt.
- 2
Rub 50g softened butter into the semolina until the mixture resembles coarse breadcrumbs.
- 3
Slowly pour in 150ml milk and 1 tsp orange blossom water while mixing gently until a soft, moist dough forms.
- 4
Let the dough rest for 10 minutes to allow the semolina to absorb the liquids fully.
- 5
Heat a heavy-bottomed frying pan over medium-low heat and lightly grease it with butter.
- 6
Shape the dough into small, thick discs and place them into the pan, pressing them down gently.
- 7
Cook for 5-7 minutes on each side until they turn a beautiful deep golden brown color.
- 8
Serve warm, ideally drizzled with honey or a smear of butter for an authentic breakfast or teatime snack.
Frequently Asked Questions
What is Harsha?
Harsha is a Moroccan semolina pancake prepared with butter, sugar, milk, and orange blossom water. It is a staple of Moroccan cuisine typically served during breakfast or tea time, often accompanied by honey, jam, or cheese.
Can I use coarse semolina?
Fine semolina gives the best crumbly texture; coarse semolina will be much denser and chewier.
Why did my dough crack?
The dough needs time to rest; if the semolina is too dry, it won't bind, so ensure the consistency is moist before cooking.
Is there a trick to flipping them?
Use a large spatula and make sure they are firm enough before flipping; if they are too soft, cook one minute longer.
Can I store them for later?
Yes, wrap them in foil once cool and reheat in a dry pan or toaster to regain the crisp exterior.
