Hey foodies! Hope you’re all doing very well, I know I am. Today’s recipe is one of my all-time favourites, you might have never heard of it, and you might just think huh I can’t even pronounce that. But trust me when I tell you this, the only difficult part in this recipe, is pronouncing the word, Harcha.
All you need is 4 Ingredients and 15 minutes of your time to take you to ultimate carba-gasm!
It doesn’t get any better than this.
The recipe drought
If you are a frequent reader of this blog, you are probably wondering why I haven’t published any recent recipes during the last weeks. My last recipe was from the beginning of July, and since then there has been nothing.
Well it’s simple, recently I have had my world kind of shaken upside down. I have had to deal with a big move, loosing lots of resources that I heavily rely on to make my recipes, and going for a couple of weeks without a fridge and stove. Which as you know makes cooking homemade recipes kind of difficult.
I am glad to say now that the worst is behind us, and we are kind of done with all that boring take out.
The name basically means rough bread. The name is probably due to the fact that this delicate thing, is covered with semolina which gives it a rough and crispy outside layer. Don’t worry though, it’s not like you’re going to eat sand paper, Harcha is soft and fluffy in the inside. Spread some butter inside (vegan butter if you’re a plant based human) and some jam and you are in for a treat.
Take a look at this thing.
What you are going to need:
For this recipe, you are only going to need some semolina, salt, olive oil, water and your hands. That’s right, no yeast or baking powder or any of that nonsense. This is easy no-knead breakfast bread.
As you are making this recipe, keep these things in mind
- The water to semolina ration must 1 to 1.
- Olive oil is usually 1 tbsp, but you can add more if you want it to be crispier.
- Don’t knead! All you need to do is bring the dough together, ball it up and dust with semolina.
- The thickness is up to you. The thinner you go the crispier and less fluffy it is going to be. I usually like to stay somewhere close to ½ inch.
How it’s traditionally served:
You can pretty much enjoy this with any type of spread you love. Moroccans usually like to spread it with cream cheese and drizzle some honey on top of it. I have also seen many people enjoy it with butter and jam. You can also go Nutella on this bitch. Duh, Right?
I love to enjoy my Harcha with peanut butter and jam, like a proper Moroccan Montrealer.
In the effort to bring you something different on Brokefoodies, I was thinking about making more Moroccan recipes (with a twist as always). What do you think? Let me know on the comment box below.
As always, don’t forget to share the post if you like it and subscribe to our small (but mighty) newsletter so you won’t ever have to miss a recipe!
- 2 Cups of Semolina. Plus more for dusting
- 2 Cups of lukewarm water.
- 1 Tbsp of Olive oil.
- Salt to taste.
- Start by warming up a non-stick pan on medium high.
- While your pan is heating up, pour your semolina into a bowl, add salt and oil.
- (HINT): You can add more oil if you want your bread to be extra crispy on the outside. 1-2 Tbsp more will do the trick.
- Using your fingers, lightly work the oil into the mixture until you get a sandy/crumbly texture.
- Now add your water slowly with one hand while you continue on gently bringing the dough together with the other.
- (HINT): it’s okay if your dough is a little (not too much) soggy, you are not trying to make perfectly firm dough ball. The objective here is to be able to form a ball.
- Split your dough into 4-6 balls, depending how big you want your bread to be.
- Generously dust a clean working surface with some semolina and roll one of your dough balls in it. It should be completely covered with semolina in order to give it that rough crispy texture.
- Now flatten your dough ball gently with your hand until you reach a thickness of ½ inch.
- (HINT): You can go thicker if you wish or thinner. It ultimately comes down to preference.
- (HINT): If you are a perfectionist, and want to have breads with a perfectly flat surface, you can gently press them with a plastic cutting board, or one of those pancake turners.
- Now cook on each side for 3-4 minutes, or until nicely browned and crispy.
- (HINT): Try to spin your breads 180° halfway through to make sure they cook evenly.
- Serve with your favorite spreads, a cup of coffee or tea, and enjoy.
If you are still wondering what to spread on this thing, how about you try this moroccan Almond Butter with Argan Oil.
Endlessly curious hipster
Vegan dabbler (I try !)
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