Moroccan Harsha for Breakfast or a Snack

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Have you ever noticed that almost every bread-like item in Morocco, especially in Moroccan recipes, is coated in butter and honey? This recipe is no different. I love harsha and could eat it every day with or without the honey butter. I don’t make it very often because I end up eating all of it. This could easily become a dessert drizzled in a good chocolate ganache with berries, or a wedge served with brunch.

Harsha served in a white plate with honey and chocolate ganache with berries

What is Harsha?

Harsha, derived from the term “rough bread,” owes its name to the coarse texture by the semolina coating, creating a crispy exterior. Despite its rugged appearance, Harcha boasts a soft and fluffy interior, ensuring a delightful eating experience. Whether you opt for traditional butter or a vegan alternative, paired with a dollop of jam, this harsha food promises to tantalize your taste buds with its irresistible combination of textures and flavors.

Ingredients for Making Harsha

Making Moroccan Harsha, a simple yet flavorful flatbread, involves a classic combination of ingredients. Here’s a harsha recipe breakdown:

The coarse semolina flour serves as the base, imparting a unique texture to the bread. This is mixed with a pinch of salt for balance. Next, warm water is added gradually to form a smooth dough, allowing the semolina to absorb the moisture. To enhance the richness, butter is incorporated into the dough, lending a buttery aroma and flavor to each bite.

For a touch of sweetness, you can drizzle honey generously over the harcha before cooking, infusing it with a delightful sweetness. Alternatively, some recipes omit the honey altogether. The dough is then shaped into rounds and cooked on a griddle until golden brown and crispy on the outside.

Finally, harsha bread can be enjoyed on its own or paired with additional toppings such as more honey, chocolate ganache, or fresh berries for a decadent twist.

How to Make Harsha

There are a few additional notes to keep in mind when making Moroccan harsha. Firstly, ensure that the semolina flour used is fine in texture to achieve the desired consistency of the dough. Be cautious with the amount of water added to the dough, as it should be just enough to form a smooth and pliable mixture without becoming too wet. Letting the dough rest allows the semolina to absorb the moisture evenly, resulting in a better texture.

When shaping the harsha rounds, aim for uniform thickness to ensure even cooking. It’s also essential to preheat the skillet or griddle adequately and adjust the heat as needed to prevent burning while cooking. Finally, serve the harsha fresh and warm for the best flavor and texture, and feel free to experiment with different toppings or accompaniments to suit your taste preferences.

Using a whisk to combine all the ingredients in making harsha

More Moroccan Bread Recipes

Bread holds a special place in Moroccan culture. My husband’s meal isn’t complete without it. No, really, he truly can’t do without it. Initially, I made Moroccan bread by hand daily, until our Kitchen Aid stand mixer streamlined the process. Moving to Northern Virginia, we indulged in store-bought bread due to its affordability, freezing and thawing loaves as needed. However, returning to Wisconsin, where quality bread is pricier, I find myself drawn back to baking.

What’s charming about Moroccan bread is its adaptability. You can experiment with various flours, rising times, and shapes, though the traditional round shape requires a certain finesse.

Here are some Moroccan bread recipes you can try.

Moreover, bread isn’t just a mere accompaniment but an essential component of meals.

Harsha served on a white plate with a ganache of berries

Moroccans employ it as a utensil, skillfully scooping up flavorful dishes. Observing non-Moroccans attempting to eat tajines with fork and knife often appears out of place, as bread serves as the rightful tool for savoring these traditional delights.

Harsha

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients

2 c fine semolina
3/4c milk (warm)
5 tbsp butter
1 pinch of salt
1 tbsp sugar
1 tsp baking powder
1 tbsp olive oil

Instructions

Mix together all of the dry ingredients; semolina, salt, sugar, baking powder.
Melt the butter and mix with dry ingredients, slowly adding the warm milk and olive oil.
You can use a whisk or your hands to combine this. It will not be thin like a batter nor elastic like a bread dough. The texture is fairly crumbly.
Once it's combined shape into a ball and flatten.
You can do several small pieces or one large. The thickness should be about 1/2".
Warm up a non-stick skillet pan on medium heat and place the harsha dough in the pan.
Allow to cook on one side until it starts to brown.
After about 5 minutes cooking check the underside.
If it is browning flip over CAREFULLY!
Cook the same way on the opposite side.
The total cook time should be between 10-15 minutes depending on the thickness of the dough.
To eat drizzle with honey and butter.

For the ultimate experience, indulge in Harsha straight from the pan, savoring its warmth and freshness. You can complement it with a refreshing cup of tea or orange juice. Enjoy!