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Have you ever noticed that almost every bread-like item in Morocco 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.


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


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.

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Dee Dee

Sunday 5th of August 2012

I made this today. Brooklynn loved it. She asked me to make it every day before school. She ate most of it herself. LOL Love it.

Saturday 19th of February 2011

It's much different. Msemmen is very flaky and bread like - harsha is closer to a cornbread texture.

lissy loo

Friday 18th of February 2011

How is it diff from M'ssemen?