Harcha
From Wikipedia, the free encyclopedia
 | |
| Type | Flatbread |
|---|---|
| Place of origin | Morocco |
| Main ingredients | Semolina flour, butter, water or milk, baking powder |
Harcha or harsha (Arabic: حرشة, romanized: ḥarša) is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco.[1][2][3][4] It is also found in Algeria.[5]
The cakes are made from a dough of semolina, butter, and milk or water, and leavened with baking powder.[1] The dough may also contain some sugar. The dough is formed into rounds and then cooked on a hot griddle or flat pan. The use of semolina gives harcha a crumbly texture comparable to cornbread.[6] In the Rif, Morocco, buttermilk or yogurt, thinned with water, can be used instead of milk.[1] Harcha can be made into small breads, or large ones the size of a truck tire.[1]
Serving culture
Harcha is commonly smeared with honey and butter, and served with mint tea during breakfast or as a snack.[1] It is also one of the breads consumed during Ramadan.[7] It can also be served like a sandwich, stuffed with cheese or with meat confit. It can be crumbled and used as a tender bed for stew.[1]