Harsha (Harcha)

This recipe is for a common breakfast semolina bread Moroccans eat with cheese, honey, and sometimes butter. The Harsha has a very mild flavor, so the flavor is derived from what is served with it. Its very quick and easy to make, so I make it every weekend at my house for breakfast. The measurements are approximate and there is no need to measure out. I add some course sea salt because I like getting the little pieces of salt in mine. The link at the bottom of this blog has a video of some lady making it. Its good to watch before attempting the first time.

Basic Harsha (or Harcha)
1 cups Semolina
2 Tbsp Olive Oil
1/4 tsp fine salt
Optional: 1/2 tsp course sea salt
1/4-1/2 cup water

1) With your hands, rub together the semolina, olive oil, and fine salt in a large bowl till semolina become completely coated with oil.
2) Add course salt (if using it) and mix with your hands.
3) Add water, a little at a time, to make the semolina wet enough to stick. Do not add too much water. Its important to use your hands to mix otherwise you may add to much or too little water.
4)Shape into a ball. Flatten the ball into a circle on the table, using the palm of one hand around the edges to make sure the circles edges do not get thinner than the middle. The circle should not be less than 1/3 inch thick.
5) Preheat a pan to medium heat (do not add oil). Sprinkle with semolina.
6) Rock the circle back and forth onto your hand or a board to transfer to the heated pan. If dough is sticky sprinkle with some semolina.
7) Cook uncovered till each side had little burn marks- about 5-10 minutes on each side.
8) Once cooked, remove from pan and wrap with a towel to keep it warm. Serve it still hot or warm.

Milk & Butter Harsha
1 1/2 cups Semolina
2 ½ Tbsp Melted Butter
1 tsp baking Powder
1/2 tsp Salt
1 3/4 Tbsp Sugar
1/3 cup Milk-approximate

1) Mix all ingredients except milk in a bowl with your hands.
2) Mix in milk in with your hands, a little at a time.
3) Shape harsha and cook the same as the other harsha, but on a slightly lower heat. Watch it carefully because this version of harsha tends to burn faster on the outside if the heat is too hot.