HOW TO MAKE HARCHA ?

 

 

Ingredients

1. Ingredients:
2. 2 cups (250g) fine semolina flour.
3. 3 tablespoons sugar.
4. 2 teaspoons baking powder.
5. 1/4 teaspoon salt.
6. 1/2 cup (125 g) soft butter.
7. 1/2 to 3/4 cup (120 to 180 ml) milk.
8. 1/4 cup coarse semolina flour (optional)

 

Calories dans Bread Moroccan Harcha (Harsha)

Infos nutritionnelles

Bread - Moroccan Harcha (Harsha)

1. Portions:  1 piece of bread (100g)1 ounce1 gram100 gram3.5 ounce

Calories	426	Sodium	280 mg
Total lipides	15 g	Potassium	0 mg
Acides gras saturés	0 g	Total glucides	63 g
Acides gras polyinsaturés	0 g	Fibres alimentaires	0 g
Acides gras monoinsaturés	0 g	Sucres	0 g
Acides gras trans	0 g	Protéines	10 g
Cholestérol	37 mg
Vitamine A	0%	Calcium	0%
Vitamine C	0%	Fer	0%

*Les valeurs quotidiennes en pourcentage sont calculées en fonction d'un régime de 2000 calories. Vos valeurs quotidiennes peuvent être plus ou moins élevées selon vos besoins caloriques.

METHOD

1. In a mixing bowl, combine the semolina, sugar, baking powder and salt.
2. Mix in the butter with a wooden spoon until the mixture gets a sort of sandy texture, the semolina has absorbed the butter and is uniformly moistened. If you find it to difficult to combine with a spoon, feel free to use your hands.
3. Add the milk, stirring well to get a smooth dough and then form it into a large mound.
4. Let the dough rest for about 5 minutes to absorb the milk. If you find the dough to be excessively dry or crumbly, add a bit more milk at this point, just enough so that it holds together.
5. Heat a non-stick pan over medium.
6. While the pan is heating, sprinkle a bit of semolina over a large piece of parchment paper and press the dough with your hands into a flat sheet just over ¼" thick.
7. Cut out the biscuits using a large glass or cookie cutter, aprox. 3" in diameter. If you have a round cookie cutter in that size, you can press the dough into the cookie cutter from the top to form each harcha rather than cutting them from a sheet of dough.
8. Once the harcha are formed, gently set them in the pan and cook for 5 minutes on each side. After 5 minutes, the surface of the cooked side should be golden. If it is not, you need to turn the heat up a bit, and if it's getting golden much before the 5 minute mark, you should turn the heat down. This will be different for every stovetop, so it's not unusual that the first harcha that you ever make doesn't turn out perfectly.
9. Let the harcha cool and cut them in half with a sharp knife as soon as they are cool enough to handle.
10. Serve warm with your choice of honey, butter, jam, cheese or a combination of fillings.