Breakfast · 40 min · moroccan

Harcha (Semolina Cakes)

Dinner decisions, handled: Harcha (Semolina Cakes) pairs semolina with sugar for a 40-minute Moroccan breakfast.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Semolina
• 0.25 cup Sugar
• 1 tbsp Baking powder
• 1 tsp Salt
• 0.5 cup Butter
• 1 cup Milk
• 2 tbsp Vegetable oil

Steps

1. Mix the semolina, sugar, baking powder, and salt. Rub in the soft butter until the mixture resembles coarse sand.
2. Add the milk and mix just until a soft dough forms — do not overwork it, or the harcha turn tough instead of crumbly.
3. Rest the dough 10 minutes so the semolina hydrates. The dough should hold together when squeezed but still feel sandy.
4. Shape into 3-inch patties, about 1/2-inch thick, and coat all sides in dry semolina for the signature crunchy crust.
5. Cook on a hot, lightly oiled griddle 4 to 5 minutes per side, until deep golden and crisp outside.
6. Serve hot with honey, jam, or cream cheese. Harcha should shatter at the edges and melt in the middle.

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