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.
Rough because it is sprinkled with semolina before baking.
Vous pouvez cuisiner Harcha using 7 ingrédients et 3 pas. Voici comment cuisiner ça.
Ingrédients de Harcha
- Vous avez besoin de semoule fine.
- Préparez de càs levure boulangerie.
- C'est de beurre + huile.
- Préparez de càs miel.
- Vous avez besoin de semoule grossier.
- Préparez de eau.
- Préparez de càc sel.
Typically, Moroccan breads are prepared with the. Harcha is commonly smeared with honey and butter, and served with mint tea during breakfast or as a snack. 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.
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..
Finally, it can be crumbled and used as a tender bed for stew. Terminology for the bread may vary across Morocco and Algeria. 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. Harcha is a filling snack as well and it can also be served as a biscuit with soup or salad for lunch.