Harsha are fluffy muffin-like rolls of semolina goodness. Dipped in olive oil or stuffed with cheese, they are an ideal afternoon snack or breakfast.
Rabat – Bread is a staple in every Moroccan household and, while there are several types of delicious and different wheat flour and semolina bread in the canon of Moroccan cuisine, Harsha is a family favorite.
Harsha is a delicious bread made from fine semolina, oil, and milk. Shaped like an English muffin, it can be stuffed as a savory treat or served with honey for those with a sweet tooth.
The little bites of semolina bread make perfect additions to the breakfast table but are also an ideal evening snack
So, today I will share with you how to make the large version of delicious Harsha. Follow these simple steps for a delicious treat at any time of day first, make sure you have the ingredients to hand:
500 grams of fine semolina
120ml of olive and vegetable oil
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of baking powder (8 grams)
½ teaspoon of baking yeast
350ml of milk
Now we can start cooking:
Pour the semolina into a bowl. Add the oil, salt baking yeast, sugar then mix well until the semolina is coated with oil.
Pour in the milk and mix. Add baking powder, and continue to the dough is moist and sticky.
Leave the dough to rest for 10 minutes.
Brush a heavy pan with some butter and sprinkle some semolina.
Put the semolina mixture on the pan and spread it evenly.
Place the pan on medium heat and cook for 3 minutes then shake the pan to make sure the bread is cooked all the way through. (keep shaking the pan every 2 minutes).
When the top of Harsha is completely dry (this should take around 10 minutes), place a large plate or tray on the top and flip the Harsha.
Replace the uncooked side on the pan and cook for another 10 minutes until it is golden.
Now you can enjoy the warm semolina bread, dripping with honey or simply dipped in olive oil.