Moroccan Harcha (Semolina Pancake with Butter)
Let yourself be transported by this soft and golden harcha, a semolina pancake typical of the Moroccan breakfast. Its slightly grainy texture melts in your mouth when dipped in honey. It’s the kind of recipe that warms the heart, perfect for a brunch with friends or a lazy Sunday morning. If you’re wondering what the essential spices of Moroccan cuisine are, know that for harcha, only semolina matters—but a good mix of cinnamon, ginger, and turmeric is your ally for other dishes. And for an authentic tagine, don’t forget saffron and ras el hanout!
Ingredients
- fine semolina300 g
- unsalted butter, melted80 g
- salt1/2 teaspoon
- warm water200 ml
- vegetable oil2 tablespoons
- honey3 tablespoons (for serving)
- extra butter20 g (for cooking)
Instructions
- 1
In a bowl, mix the fine semolina with salt. Add the melted butter and rub with your fingertips until you get a sandy texture.
- 2
Gradually pour in the warm water while mixing until a smooth, homogeneous dough forms. Cover and let it rest for 10 minutes.
- 3
Divide the dough into 4 balls. On a floured surface, flatten each ball into a pancake about 1 cm thick.
- 4
Heat a non-stick pan with 1 tablespoon of oil and a little butter. Cook each pancake for 4-5 minutes on each side, until golden and crispy.
- 5
Serve hot, drizzled with honey and accompanied by mint tea. You can also enjoy it with fresh cheese or jams.
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