Moroccan Harsha (Harcha)- Moroccan Semolina Flatbread

Harsha (Harcha) means "rough or coarse" in Moroccan Darija . It is a traditional Moroccan pan-cooked flatbread made with fine semolina .  It is often considered the Moroccan version of an English muffin, but its taste and texture are similar to cornbread if not better.

Harsha is typically served during Ramadan and occasionally for breakfast or an afternoon snack accompanied with moroccan mint tea. Harsha is served hot with butter and honey, or cheese, jam, chocolate (Nutella), eggs, almond butter, etc.

What You Need: 

2 cups fine semolina      

2 Tbsp sugar

1/4 tsp salt

2 tsp baking powder 

1/4 tsp instant yeast 

1/4 cup vegetable or canola oil 

3/4 cup warm water 

What To Do: 

 1.  In a large bowl, mix all dry ingredients. Add oil and combine well until mixture is crumbly and grainy.  

2.  Add water, mix until a cohesive and a very moist dough is formed. 

VERY IMPORTANT: Harsha dough does not require kneading. All the ingredients are mixed well to form a wet ball. 

3.  Allow the dough to rest for 15-30 min to absorb the liquids. 

4.  Heat a non-stick pan or skillet over medium heat. Sprinkle a working surface with semolina, flatten the dough with hands to form a thick big disc (3 inches in diameter).

5.  Cut circles using a big cup, small bowl, or a big circular cookie cutter. 

6.  Cook the Harsha over a medium heat on both sides. About 4 min per side. 

7.  Serve hot with honey, butter, jam, cheese, and a hot cup of Moroccan Mint tea or coffee. 

Moroccan Harsha (Harcha)- Moroccan Semolina Flatbread

Moroccan Green Peas with Eggs Tajine

This is a very easy and flavorful side dish that will make you fall in love with green peas. 

What You Need: 

1 large onion, finely diced

16 oz. frozen peas, thawed

3 garlic cloves, crushed

1 cup fresh chopped parsley

4 eggs 

5 tbsp olive oil

1  1/2 cup vegetable stock or water

1 tsp salt

1 tsp black pepper

1tsp cumin

1 tsp paprika

1 tsp ginger powder 

1 tsp turmeric 

1 tsp cayenne pepper (optional)

Pinch of saffron (optional) 

What To Do:

1. Heat the olive oil in a tajine or a large shallow saucepan. Add the onions and the  garlic, sautee for 1-2 minutes over medium heat.

2. Stir in the peas, half of the parsley, and cook for 5 minutes. 

3. Add the vegetable stock or water, cover and let simmer over medium-high heat for 10 minutes or until tender. 

4. When the mixture is thick (to your liking), break the eggs over it.

5. Reduce the heat and cook for 3 minutes or until eggs are cooked. Sprinkle with fresh chopped parsley. Serve in the pan with bread or rice.

Bon Appetit! 

Moroccan Green Peas with Eggs Tajine