About This Dish
A dense, golden griddle cake made entirely from coarse semolina that has a wonderful crumbly-yet-moist texture. Harcha looks like a large English muffin but tastes uniquely Moroccan — slightly sweet, buttery, and with a pleasingly gritty texture from the semolina. It is one of the simplest Moroccan breads to make, requiring no yeast and no rising time, making it a quick option for breakfast or an afternoon snack. Harcha vendors are found at every market and bus station in Morocco, selling them hot off the griddle, split and filled with soft cheese (jben) or butter and honey.
Ingredients
- 500 g Coarse semolina
- 80 g Butter, melted
- 200 ml Milk or buttermilk
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1.5 tsp Baking powder
Instructions
- 1
Mix semolina, sugar, salt, and baking powder.
- 2
Add melted butter and rub into the semolina until it resembles wet sand.
- 3
Add milk gradually, mixing until the dough just holds together. Do not over-mix.
- 4
Form into thick discs about 2cm thick and 10cm wide.
- 5
Cook on a dry griddle or non-stick pan over medium-low heat, 5-6 minutes per side.
- 6
The harcha should be golden brown on both sides and cooked through.
Tips & Tricks
- Use coarse semolina, not fine — this gives harcha its signature texture.
- The dough should barely hold together — too much liquid makes them dense.
- Low heat is essential — harcha needs time to cook through the thick center.
- Split and stuff with soft cheese and honey for the classic Moroccan breakfast.