Monday, November 23, 2020

Moroccan Harcha

Since my menu theme for this week is Moroccan, I wanted to make either a side dish or a beverage to go along with the chicken stew I had already decided on. My first impulse was coffee, but I did make a coffee cocktail recently, so I wanted to mix things up a little. Then I came across this recipe for harcha bread, and that was that. I had used semolina to make a Turkish cake recipe a while back and absolutely loved it. This would be a totally different taste using semolina, so I had to give it a try.

Harcha is a Moroccan bread that takes the shape of a galette and is prepared with semolina and butter or olive oil.

Recipe Author: Vera Abitbol at 196 Flavors
Get the recipe

The Ingredients

After the long list of ingredients for the Moroccan Slow Cooker Chicken Stew with Chickpeas recipe I made earlier this week, I was kind of relieved to find this harcha recipe has only 6 ingredients. A truly short (and sweet) list. A lot of it is staple items, but I did have to stock up on butter and semolina since it calls for a lot of both. My local grocery store carries both, so no special trips or Amazon orders were needed.

Moroccan Harcha Ingredients
Semolina, baking powder, salt, sugar, milk, and butter

The Process

I made my harcha while my Moroccan Slow Cooker Chicken Stew with Chickpeas was cooking in my crockpot. I expected both to take around 3 hours, but I had my harcha ready in under an hour. Here’s how the time broke down:

  • 7 minutes to prep
  • 15 minutes for the dough to rest
  • 34 minutes to cook
  • 56 minutes total

The instructions were very clear and easy to follow, but I had to guess at how thick the pressed out dough needed to be. I’d say it was about 1/4-inch thick. I used the largest glass I have to cut out my harcha loaves and got 12 instead of the 8 listed in the recipe. I was wondering if my glass wasn’t large enough or I pressed the dough too thin. Either way, it worked out well because the harcha was very dense and filling. I think small loaves are the way to go with this recipe.

I don’t happen to have a stand mixer, so I used my trusty hand mixer and hand no issues. Mixing the dough doesn’t take long at all, so no worries if you don’t have a stand mixer either.

I noticed the recipe calls for cooking the harcha in a nonstick skillet, which I did. I also noticed it didn’t call for any extra butter or oil. That, I assumed, was because there are nearly 2 sticks of melted butter in the batter. I was able to cook my harcha just as instructed with no extra oil in the pan and absolutely no sticking.

Cutting out the harcha
Cutting out the harcha

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
These small loaves of semolina bread are dense, filling, and an excellent accompaniment to a rich stew. They remind me of cornbread in both taste and texture. Harcha is slightly sweet, buttery, and crumbly. I ate mine with a Moroccan chicken stew and found they were perfect for sopping up the extra broth. A short list of ingredients and clear directions made them so easy to make, and I had mine ready in about an hour.
Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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