Harcha

Ingredients

• 350 g (12 oz)fine semolina
• 60 g (2 oz)butter or olive oil
• 1 tbspsugar
• 1 tspsalt
• 1 tspbaking powder
• about 180 mlwarm milk or water

Method

1. In a large mixing bowl, combine 350 g (12 oz) of fine semolina, 60 g (2 oz) of butter or olive oil, 1 tbsp sugar, 1 tsp salt, and 1 tsp baking powder. Use your fingers to rub the fat into the semolina until the mixture resembles coarse sand. This ensures even distribution of fat, which is crucial for achieving the crumbly texture characteristic of Harcha.
2. Gradually add about 180 ml of warm milk or water to the semolina mixture. Mix with your hands until a moist, pressable dough forms. The dough should hold together when pressed but not be sticky. Let the dough rest for 10 minutes to allow the semolina to absorb the liquid fully, which will make shaping easier.
3. After resting, divide the dough into equal portions and shape each into a disc about 1 cm thick. Lightly coat each disc with extra semolina on both sides. This coating helps create a crisp crust during cooking.
4. Heat a non-stick pan over medium-low heat. Place the discs in the pan, ensuring they do not touch each other. Cook slowly for about 6–8 minutes on one side, until a golden crust forms. The slow cooking ensures the inside cooks through without burning the outside.
5. Carefully flip each disc and cook the other side for another 6–8 minutes. The Harcha is done when both sides are golden brown and firm to the touch, with a slight give in the center indicating a cooked interior.
6. Remove the Harcha from the pan and let them cool slightly. You can split them open and fill with cheese or serve them warm with honey drizzled on top. The rich, crumbly texture pairs perfectly with sweet or savory fillings.