"Harsha Recipe" by Noor Traina
At AMIDEAST, we took a field trip to a bakery in the city of Salé and we made harsha, which is my favorite Moroccan bread! It is savory and sweet and while it has a soft and crumbly inside, its edges are crispy. I am providing the recipe for this heavenly bread below!
Ingredients:
2 cups of fine semolina
3 tablespoons of sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of soft or melted butter
1/2 to 3/4 cup of milk
Optional: 1/4 cup coarse semolina
Steps:
In a bowl, blend the fine semolina, sugar, baking powder and salt. Add the butter and blend with your hands or a wooden spoon until the mixture is the consistency of sand and the semolina grains have all been moistened.
Add 1/2 cup of milk (or water) depending on your preference, until dough forms. It should be moist, wet almost, and easily packed into a large mound.
Shape the dough into balls any size that you like and leave the dough to rest for a few minutes.
Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina and flatten them into thick discs (around 1/4-inch thick).
Cook the Harsha over fairly low heat, about 5-10 minutes on each side, until they turn a pale to medium golden color. Flip them only once and check occasionally to be sure the Harsha isn't coloring too quickly since they need time to cook all the way through.
Serve with jam, cheese or butter and enjoy! I hope you love it as much as I do!
