Harsha

Introduction:

Harsha, a delightful semolina-based bread, is a cherished staple in Moroccan cuisine, particularly enjoyed as a breakfast dish. This golden, slightly crumbly flatbread is often prepared on a griddle, resulting in a crispy exterior and a soft, tender interior. Traditionally served warm, harsha is typically enjoyed with a drizzle of honey, a smear of butter, or alongside a steaming cup of mint tea, making it the perfect start to the day.

What sets harsha apart is its versatility; it can be flavored with ingredients like cheese or herbs, catering to both sweet and savory palates. Whether paired with jams, olives, or simply enjoyed on its own, harsha embodies the warmth and hospitality of Moroccan culture, inviting you to savor every bite. Perfect for sharing, it’s more than just food—it's an experience that brings family and friends together around the breakfast table.

Ingredients:

- 500 g of thin semolina

- 45 g canola oil

- 60 g melted butter

- 20 g granulated sugar

- 4 g salt

- 5 g active yeast

- 7 g baking powder

- 300 g milk

Method:

1. In a bowl add the sugar, salt, baking powder, and mix well.

2. In the same bowl add the butter, oil, and mix well.

3. Create a well in the middle and add the yeast (the yeast should be activated in a small amount of water then added), and the milk. Mix well. Your product should look approximately like the photo below. It should not be runny, but should be very soft.

4. Let the mixture sit for about five minutes.

5. Take the mixture and roll it in your hands to create a small ball. Try to make all the balls the same size.

6. Take each individual ball and roll it around in a plate of semolina.

7. Take the balls and tap it with your hands to flatten it and create small disks.

8. Take a pan and heat it on medium low heat.

9. Take your disk and put it on to the bare pan and let it cook until it starts to feel more compact, and less soft. It should move if you move the pan. When it becomes like this flip it over on to the other side.

Notes:

- Based on your mixture you may use the entirety of the milk or even require a larger usage.

- When you let your mixture sit for the 5 minute period, if you feel that it has become a bit hard then you can add more milk until it softens back to its original consistency.

- If the harsha starts to crack during cooking, that doesn't mean it needs more milk. That is a common occurrence and does not generally require any notice.

Harsha Recipe