This is the Moroccan brunch board that turns a simple skillet bread into an occasion. Harcha, made from fine semolina, is mixed gently so it stays tender, then cooked low and slow until the crust turns honey-gold and the center stays soft. Serve it in wedges with amlou for nutty sweetness, fresh cheese for cool creaminess, briny olives, and bright citrus slices to reset the palate between bites. It’s breakfast you can linger over, with mint tea and conversation. Serve warm with bread and mint tea
| Harcha: 300 g fine semolina; 1 tsp baking powder; 1/2 tsp salt; 60 g melted butter; 220 ml warm milk | |
| Extra semolina for shaping | |
| Board extras: 120 g fresh cheese (jben/ricotta); 4 tbsp amlou; 1 cup mixed olives; 2 oranges, peeled and sliced; honey (optional); mint leaves |
Semolina harcha cooks into a golden, tender round, perfect for sharing. Pair it with amlou, fresh cheese, olives, and citrus for a Moroccan breakfast board that feels festive and filling.
| 1. | Mix semolina, baking powder, salt. Pour in melted butter and rub with fingertips until it feels like damp sand. |
| 2. | Add warm milk gradually. Mix just until a soft dough forms—don’t knead; you want tenderness. |
| 3. | Shape into 2 thick rounds, dusted in semolina. |
| 4. | Cook on a medium-low pan 6–8 minutes per side. Aim for deep golden freckles and a soft interior. |
| 5. | Serve as a full board: warm harcha wedges + amlou + fresh cheese + olives + orange slices. Add mint and honey if you like. |
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