Harcha with Honey and Melted Butter (Moroccan Semolina Pancake)
Harcha, this golden, slightly crispy semolina pancake, is a staple of Moroccan breakfasts. Its unique texture, both sandy and soft, pairs perfectly with honey and melted butter. For this recipe, the key is to rub the semolina well with butter and not overwork the dough. Wondering which spices are essential in Moroccan cuisine? For savory dishes, cumin, paprika, and ras-el-hanout are must-haves, while for sweets like this, cinnamon and orange blossom water add an authentic touch.
Ingredients
- fine semolina250 g
- melted butter80 g
- warm milk150 ml
- baking powder1 sachet
- salt1 pinch
- honey4 tbsp
- butter for cooking20 g
Instructions
- 1
Mix the semolina, baking powder, and salt in a bowl. Add the melted butter and rub with your fingertips until a sandy texture forms.
- 2
Pour in the warm milk gradually, kneading until a soft, smooth dough forms. Let rest for 10 minutes.
- 3
Divide the dough into 4 balls. Flatten each ball into a pancake about 1 cm thick.
- 4
Heat a nonstick skillet over medium heat with a little butter. Cook each pancake for 3 to 4 minutes per side until golden and crispy.
- 5
Serve hot, drizzled with honey and topped with a pat of melted butter. Enjoy with mint tea or milky coffee.
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