Bread & Savory BakesDifficulty: easy
Harcha (Moroccan Semolina Griddle Cakes)
Golden semolina griddle cakes, crisp outside and tender inside, split warm with honey and butter — Moroccan breakfast and afternoon tea in one.
15
Prep Time
20
Cook Time
6
Servings
Ingredients
Instructions
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1Mix semolina, sugar, baking powder and salt. Add melted butter and rub with fingertips until every grain is coated. Add milk gradually to form a thick, crumbly dough — do not knead smooth.
2Shape into balls, flatten into 1.5 cm thick cakes. Cook on a dry griddle over medium-low heat, 5-6 minutes per side, until golden with charred specks.
3Split hot with a fork and fill with honey and butter. The contrast of crisp crust, soft crumb and honey is the point.
Chef's Tip
- Rubbing butter into every grain of semolina (like couscous) is what gives harcha its crumbly-melty texture instead of bread texture.
More tips ↓Show less ↑
- A dry griddle, not a frying pan: the cakes fry in their own butter and develop the signature charred specks.
- Overworking the dough activates gluten and turns them rubbery — harcha dough must stay sandy.
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