Moroccan Harcha (Harsha) Recipe - Semolina Pan-Fried Flatbread

Moroccan Harcha (Harsha) Recipe - Semolina Pan-Fried Flatbread

Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one's quite rich in that it uses all butter and milk – delicious, especially when hot from the griddle! See How to Make Harcha for a photo tutorial.

Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.

Also try Harcha with Za'atar and Harcha Stuffed with Onions, Herbs, Olives and Cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Approx. 12 3" flatbreads

Ingredients:

2 cups (350 g) fine semolina flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (125 g) soft butter

1/2 to 3/4 cup (120 to 180 ml) milk

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1/4 cup coarse semolina flour (optional)

Preparation:

In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).

Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.

Shape the dough into balls any size that you like – I make them about the size of small plums – and leave the dough to rest a few minutes.

Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.

Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.

Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.)

Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.

Herbel - Moroccan Wheat Soup with Milk

Herbel - Moroccan Wheat Soup with Milk

Herbel is a sweetened porridge-like soup which is popular for breakfast, particularly on Eid. Wheat berries (wheat kernels) are cooked until tender in salted water and then simmered a second time with milk, butter and sugar. Mildly flavored but very satisfying, herbel may optionally be garnished with orange flower water, honey and additional butter.

Traditionally the wheat berries were very slowly simmered overnight, but a long soaking in water will also tenderize the wheat. Plan to soak the wheat berries overnight if preparing herbel for breakfast; allow 10 hours soaking if preparing the soup in the evening.

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 to 8 servings

Ingredients:

250 g (about 1 1/3 cups) wheat kernels (wheat berries)

1 1/2 liters (6 cups) water

1 1/2 teaspoons salt

1 liter (4 cups) milk

4 tablespoons sugar, or to taste

2 tablespoons butter

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1 to 2 tablespoons orange flower water (optional)

butter and honey (optional)

Preparation:

Ahead of Time

Wash the wheat berries in a large bowl filled with water. Drain and repeat the washing several times or until the water runs clear. Place the washed wheat back into the bowl, fill with cold tap water, and leave the wheat to soak overnight or at least 10 hours.

Cook the Herbel

Drain the soaked wheat and transfer it to a large pot. Add the water and salt and bring to a boil over high heat. Reduce the heat and gently simmer the wheat for about 40 minutes, or until most of the water has been absorbed and the wheat tests tender.

In a separate pot, bring the milk almost to a boil. Add the hot milk, sugar and butter to the wheat and stir to combine. Bring the mixture to a simmer and gently cook, stirring occasionally, for about 15 minutes or until the milk is reduced almost to the level of the wheat. Remove the soup from the heat and add orange flower water to taste.

Serve herbel warm or cold. Honey and butter may be offered on the side to add to taste at the table.

Note that the soup will thicken as it stands; in that case, more milk may be added to thin the herbel as desired.

Moroccan Vegetable Soup with Chicken and Rice

Moroccan Vegetable Soup with Chicken and Rice

Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.

Serves 4 to 6.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

150 g (about 5 oz.) cooked chicken, diced

2 tablespoons butter

1 medium onion or 2 leeks, chopped

2 cloves garlic, finely chopped

1 large zucchini, chopped (set aside)

2 carrots, peeled and diced

1 or 2 celery stalks with leaves, diced

4 tablespoons chopped fresh parsley and/or cilantro

1/4 cup uncooked rice

3 cups (700 ml) chicken broth or stock

3 cups (700 ml) water

1 1/2 teaspoons salt (or to taste)

1 teaspoon ginger

3/4 teaspoon turmeric

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper (or black pepper to taste)

several saffron threads, crushed (optional)

Preparation:

In a 3 qt. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.

Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.