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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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