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Semolina Galettes/Harcha
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Semolina Galettes (Harcha)
From Café Morocco (Canada, UK), by Anissa Helou.

You are almost always offered harcha in the homes of peasants in the rif (countryside) — within minutes of your arrival, they will have mixed the dough, cooked it in an earthenware pan over a charcoal fire, and served it, accompanied by their own homemade butter and mint tea. Freshly prepared like this, harcha is simply delicious, but when eaten as a street snack it is sometimes disappointing, hard and tasteless. This recipe was given to me by a friend's cook in Rabat, who is an excellent baker. She shapes the semolina mixture into small round disks and serves them as party tidbits.

Ingredients:

1 cup + 2 tablespoons fine semolina flour
1/3 cup regular semolina
1/4 teaspoon sea salt
2 tablespoons sugar
4 tablespoons butter, softened plus extra for frying

To serve:

Butter or honey

Instructions:

Put the semolina (fine and regular), salt, and sugar in a mixing bowl. Using your fingertips, work in the softened butter, then gradually add about' 1/4 cup water to bind to a firm dough. Knead it just enough to make it homogenous.

Roll out the dough to about 1/2-inch thickness. Using a 2-inch round biscuit cutter, or a glass with sharp edges, cut into disks (make them larger if you prefer). Gather up the trimmings and roll out again until all the dough has been used.

Brush a large non-stick frying pan with softened butter and place over medium heat. When the pan is hot, add as many semolina disks as wilt fit comfortably. Cook for 1 to 2 minutes on each side. You don't want them to color much, just to become firm. Remove to a serving platter and serve hot, plain or with a dollop of butter or honey on each galette. You can also serve harcha warm or at room temperature.

Yield: makes 30 to 35 small galettes

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