Click here to save this Moroccan semolina bread recipe for later.
Are you looking for a new quick snack? Try these perfect Moroccan semolina galettes.
It might be the first time for you to know about this Moroccan semolina bread. But trust me, once you will make it, it will be a must-do every week.
Follow this step-by-step guide to see how to make semolina Harcha as Moroccans do.
More easy recipes can be found here
Harcha or Harsha: an authentic Moroccan semolina bread
Harcha or Harsha (حرشا in Arabic) is a Moroccan bread that is prepared with fine semolina and butter or olive oil. This bread takes the shape of big or small galettes.
There is no unique recipe to prepare Harcha, it varies from family to family. You can prepare a sweet one, as you can also make it savory by stuffing it with cheese or olives. In this article, I am sharing a savory version of this Moroccan semolina bread.
Prepare a successful Moroccan semolina bread
Using the following ingredients you will get around 22 semolina galettes:
- 500g fine semolina
- 1 cup melted butter mixed with vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon yeast
- 1 pinch of salt
- 1 tablespoon granulated sugar
- 400ml of milk (or as needed)
- 2 tablespoons of black olives chopped
- 1 teaspoon dried thyme
- Cream cheese for topping
- Mix all the dry ingredients in a large bowl.
- Melt the butter and mix it with vegetable oil and add it to the bowl.
- Mix well to incorporate the butter and oil with semolina grains. I recommend mixing with your hands.
- Once you have mixed the semolina well, take three tablespoons of the mix and place it in a separate dish and set it aside.
- Now add the milk gradually in the bowl and mix until you get a smooth and soft dough.
- Let the mix rest for about 5 minutes.
- Heat a heavy bottom non-stick pan or skillet over medium heat.
- Spread the dough in your hands, then add black olives pieces and sprinkle with thyme leaves. You can also add one teaspoon of cream cheese if you do like to.
- Next, try to come up with a ball by sending the dough from one hand to the other.
Form the galette
- Roll the ball in the mix of semolina you have set aside. Make sure the ball is perfectly rolled in semolina.
- Form the galette using a cookie cutter or anything you judge to be helpful. To get perfect shapes, I have flattened the dough inside of a lid of a plastic bottle. This way, I am sure all my galettes will have the same shape.
- No worries, If the ball is correctly rolled in the semolina, it will not stick to the lid.
- Now, Reduce the heat to low and transfer the galette to the pan. You can cook many galettes at the same time.
- Cook the galette until the bottom side is beautifully golden brown. Flip the galette and cook the same way on the other side.
- Carry on cooking until there is no more dough.
Dress up your Moroccan Harcha
Moroccan semolina bread is delicious, particularly when served hot from the skillet!
It is best served warm with cream cheese. You can serve it with a Moroccan tea, for breakfast or as a snack at any time.
As I have made two types of this bread: stuffed one using black olives and thyme leave and simple ones, I have served the stuffed galettes with homemade cheese.
If you prefer sweet snacks, you can serve the simple galettes with jam, maple syrup, or a Moroccan syrup made from melted butter and honey.
Secrets to make a successful Moroccan semolina bread
One important detail is that the semolina galettes must be 1.5 centimeters thick maximum. If they are flat, they will be crispy. When they are thicker, you risk the galettes will be uncooked on the inside.
Depending on the quality of the semolina, it might absorb a lot of milk, which will cause the dough to dry. If this is happening for you, think to add a little milk before cooking the galettes.
Do you like Moroccan recipes?
If you like this recipe, consider trying the following Moroccan recipes ideas as well: