Harcha
PrintMoroccan breakfast cake
25 minutes
Ingredients
Ingredient for 16 servings
- 250 g Tosca semolina, medium
- 150 ml semi-skimmed milk
- 100 g melted butter
- 8 g vanilla sugar (= 1 sachet)
- 14 g baking powder (= 1 sachet)
- 20 g granulated sugar
- pinch of salt
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Method
- Put the semolina, the vanilla sugar, the baking powder and the pinch of salt in a bowl and mix.
- Add the melted butter to the bowl and mix until it has the consistency of sand.
- Add the milk and mix to form a smooth, soft dough. Leave to rest at room temperature for 15 minutes.
- Sprinkle the kitchen counter with semolina and roll out the dough to a thickness of 1 cm.
- Cut out circles measuring 4 cm.
- Fold the remaining dough back into a ball and roll out again until you have used all the dough.
- Warm a pan at a low heat and sprinkle with a little semolina. Cook the harcha for five minutes until the bottom is crispy.
- Flip and cook until the other side of the harcha is also golden brown.
- Serve with a little butter, honey or jam.
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