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.
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
Butter or honey
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.