Vegan Harcha Recipe
Vegan Harcha is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it’s more like cornbread in texture and taste. Recipe for harcha vary from family to family.
- 2 cups (350 grams) fine semolina (not durum flour)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (125 grams) soft or melted vegan butter
- 1/2 to 3/4 cup (120 to 180 milliliters) vegan milk
- Optional: 1/4 cup coarse semolina
- In a mixing bowl, blend together the fine semolina, sugar, baking powder, and salt. Add the vegan butter, and blend with your hands or a wooden spoon just until the mixture is the consistency of sand and the semolina grains have all been moistened.
- Add 1/2 cup vegan milk and mix until dough forms. It should be quite moist, wet almost, and easily packed into a large mound. Add additional milk if necessary to achieve this consistency.
- Shape the dough into balls any size that you like and leave the dough to rest 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 (if using) and flatten each ball into a disc about 1/4-inch thick, or a bit thicker if you like.
- Cook the harcha over fairly low heat, about 5 to 10 minutes on each side, until they turn a pale to medium golden color. Flip only once, and check occasionally to be sure the harcha aren’t coloring too quickly, as they need some time to cook all the way through.
- Serve immediately with jam, cheese, or butter.