Recipe

Hajar's Harcha Recipe

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Ingredients

Directions

Step #1 Place the semolinas, salt, & sugar in a mixing bowl.
Step #2 Use your fingertips & work in the softened butter.
Step #3 Gradually add approximately 1/4 c water to make a firm dough.
Step #4 Knead it just until it comes together into a dough.
Step #5 NB: You can use cornmeal for this should you not be able to find the proper semolinas with okay results.
Step #6 You may need to add a bit of liquid though.
Step #7 Roll out the dough to about 1/2-inch thickness.
Step #8 Cut into rounds.
Step #9 I make mine failry large though they can be made any size from two inches round upwards.
Step #10 Mine are probably three to three & a half inches around.
Step #11 Roll the trimmings again & continue to cut until all of the dough has been used.
Step #12 Brush a large (non-stick) skillet with softened butter & put onto medium heat.
Step #13 When the pan is hot, add as many rounds as wilt fit with a bit of space between them.
Step #14 Cook for 1 to 3 mins on each side.
Step #15 You don't want them to color much, just to become firm & very lightly browned.
Step #16 You can serve these hot, warm or room temperature though are always best eaten the day of making.
Step #17 Serve with butter & your choice of honey, powdered sugar, sugar, cinnamon but always serve this with butter.
Step #18 Cooking time listed is to cook the entire batch if small ones are made.
Step #19 See the African Forum for my column on breads & my regular columns; Hajar's Morocco for Foodies.
Enjoy the Hajar's Harcha recipe