Harcha with Honey and Smen Butter (Moroccan Semolina Griddle Cake for Breakfast)
This harcha, a semolina cake from the Atlas Mountains, is a staple of Moroccan breakfasts. Its rustic, crunchy exterior and soft interior perfectly soak up honey and melted butter. Made with smen, the traditional fermented butter that gives it its distinctive flavor, it evokes sunny Marrakech mornings. To master it, use quality semolina and avoid overworking the dough—it must stay crumbly. Pair it with boiling mint tea, and you'll travel from the first bite. In Moroccan cooking, balancing spices is key, but here simplicity shines. This recipe answers the common question about Moroccan breakfast fundamentals: nothing complicated, just delicious!
Ingredients
- medium semolina250 g
- fine semolina100 g
- melted butter80 g
- smen (fermented butter)1 tablespoon
- orange blossom water2 tablespoons
- salt1 pinch
- baking powder1 sachet
- warm milk120 ml
- honeyfor serving
- butterfor serving
Instructions
- 1
Mix both semolinas, salt, baking powder, and melted butter in a bowl.
- 2
Add the smen, orange blossom water, then pour in the warm milk gradually until a sandy dough forms that holds together.
- 3
Form into a ball and let rest for 10 minutes.
- 4
Divide the dough into 6 portions and flatten each into a disc about 1 cm thick.
- 5
Cook the discs in a hot non-stick pan over medium heat for 5-6 minutes per side, until golden brown.
- 6
Serve warm, drizzled with honey and topped with a knob of butter that melts over.
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