Moroccan Harcha with Fresh Cheese and Mint — Savory Breakfast
Here's a recipe that smells of sunshine and mornings in Fez: harcha, the golden semolina flatbread found in every Moroccan café. I'm giving you an enriched version with fresh cheese and mint, perfect for a generous brunch. It comes together in no time, with simple ingredients you already have in your pantry. To answer a common question: the essential spices in Moroccan cooking are cumin, paprika, cinnamon, ginger, and saffron, but for this recipe, we rely on the freshness of mint and the creaminess of cheese. A delight that makes a change from usual toast!
Ingredients
- Fine semolina250 g
- Flour50 g
- Fresh cheese like 'jben' or ricotta150 g
- Fresh mint, chopped2 tablespoons
- Olive oil3 tablespoons
- Baking powder1 teaspoon
- Salt1/2 teaspoon
- Warm waterAbout 120 ml
- Melted butter (or olive oil) for cooking2 tablespoons
Instructions
- 1
In a large bowl, mix semolina, flour, baking powder, and salt. Add olive oil and rub with your fingertips until the mixture resembles fine sand.
- 2
Add the crumbled fresh cheese and chopped mint, then gradually pour in warm water while kneading until a soft, smooth dough forms. Let rest for 10 minutes.
- 3
Divide the dough into 4 balls. Flatten each ball between your palms to form rounds about 1 cm thick.
- 4
Heat a non-stick skillet over medium heat. Lightly brush with melted butter and cook the rounds for 4-5 minutes on each side, until golden and cooked through.
- 5
Serve hot, with honey or jam if desired, and a glass of mint tea.
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