Harcha. Harcha (or harsha) is a Moroccan pan-fried bread made from semolina. 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.
In the east of Morocco, harcha is also called mbesses.
Harcha is baked on a hot plate or in a frying pan.
Harcha is commonly smeared with honey and butter, and served with mint tea during breakfast or as a snack.
Vous pouvez avoir Harcha using 7 ingrédients et 3 pas. Voici comment cuisiner ça.
Ingrédients de Harcha
- C'est 500 g de semoule fine.
- Vous avez besoin 1 de càs levure boulangerie.
- Préparez 50 g de beurre + huile.
- Vous avez besoin 2 de càs miel.
- Préparez 50 g de semoule grossier.
- C'est 350 de eau.
- Préparez 1 de càc sel.
It is also one of the breads consumed during Ramadan. It can also be served like a sandwich, stuffed with cheese or with meat confit. Finally, it can be crumbled and used as a tender bed for stew. Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour.
Harcha étape par étape
- Mettez le semoule dans un récipient, ajoutez le sel, la levure, et le miel, mélangez bien. Incorporer le beurre + huile bien. Ajoutez l'eau, jusqu'à qu'elle devient une pâte homogène..
- Étalez la pâte par le rouleau, coupez par les emportes pièces. Recouvrez les par le semoule grossier, mettez les dans la poêle..
- Bonne dégustation..
Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Harcha, or Moroccan Semolina Biscuits, are very popular in Morocco and are eaten often on Sundays as well as for breakfast or kaskrout (afternoon tea time). They can be served with sweet or savory foods and sometimes are stuffed with vegetables. I like them on their own or with honey and even some cream cheese. Harcha: The name basically means rough bread.