Harcha Moroccan Flatbread Food
KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE
Making authentic and basic Moroccan bread known as khobz is easier than you think with this recipe that breaks down the process into simple steps.
Provided by Christine Benlafquih
Categories Bread
Time 1h55m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 435 F / 225 C.
Nutrition Facts : Calories 286 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 532 mg, Sugar 1 g, Fat 5 g, ServingSize 2 loaves (8 servings), UnsaturatedFat 0 g
MOROCCAN KSRA-BREAD
Leavened flatbread with semolina and anise seed typically baked but I grilled for an outdoor party and it was fabulous. This goes along with any spicy thing you cook up in a tagine. Or serve with dips. Bake or grill.
Provided by Rita1652
Categories Breads
Time 35m
Yield 4 flatbreads, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the bread ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select dough cycle and start machine.
- At end of cycle take dough out and punch dough down and flatten into four circles; placing on a lightly floured surface; cover with oiled plastic wrap and rise for 30 minutes.
- Meanwhile preheat oven to 400 degrees or grill to high. Brush oil and sprinkle seeds.
- Prick surface with skewer. Bake for 20 minutes or place on grill lower flame and bake for 5 minutes flip and grill 5 more minutes. Flipping as needed and cooking till hallow when tapped.
Nutrition Facts : Calories 492.1, Fat 4.2, SaturatedFat 0.6, Sodium 597.9, Carbohydrate 93.5, Fiber 10.1, Sugar 0.7, Protein 22.2
TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
MOROCCAN HARCHA (HARSHA) - SEMOLINA PAN-FRIED FLATBREAD
Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one's quite rich in that it uses all butter and milk - delicious, especially when hot from the griddle! Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 3
Number Of Ingredients 7
Steps:
- In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).
- Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.
- Shape the dough into balls any size that you like - I make them about the size of small plums - and leave the dough to rest a few minutes.
- Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.
- Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
- Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.).
- Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.
Nutrition Facts : Calories 187.1, Fat 8.3, SaturatedFat 5.1, Cholesterol 21.8, Sodium 181.8, Carbohydrate 24.1, Fiber 1.1, Sugar 3.1, Protein 3.9
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- Add 1 tablespoon milk at a time; mix and knead to form a soft dough. Cover and set aside for 5 minutes.
- Divide the dough into 8 equal pieces. Form a ball and flatten it to ¼" thick disc. Use a 2"~2½" cookie cutter to cut the dough to get even shaped bread. You can use the scraps to make more harcha.
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- Cover and set aside for an hour. The semolina will absorb the milk and would make a soft dough.
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- In a small bowl, add yeast, half the sugar and 1/4 cup of warm water. Mix well and leave to proof for 10 minutes.
- Pour in the olive oil and melted butter and mix with your finger tips making sure semolina granules are covered well with the olive oil and butter. It should look more like a graham-cracker crust.
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HARCHA - WIKIPEDIA
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- Slowly add the milk and check if you can form a dough. Add more milk depending on the requirement.
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- Start by warming up a non-stick pan on medium high. While your pan is heating up, pour your semolina into a bowl, add salt and oil.
- In a bowl mix semolina, baking powder, salt and oil. Using your hands mix the oil with the dry mixture until you get a crumbly/sandy like texture.
- Start adding your water very slowly and using your hand make sure that the water is fully incorporated into the dough.
- Your dough should be wet and slightly sticky. Divide your dough into 4. Shape into balls and roll in semolina. Once your pan is hot, flatten your balls to a thickness of 3/4 inch.
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From willflyforfood.net
- Couscous. What better way to start this Moroccan food guide than with couscous, Morocco’s national dish? It refers to a widely consumed Maghrebi dish of small durum wheat semolina granules.
- Shakshuka. Shakshuka (or shakshouka) refers to a popular Mediterranean breakfast dish of poached eggs cooked in a tomato sauce with peppers, garlic, onions, olive oil, and spices.
- Taktouka. Similar to shakshuka, taktouka refers to a Moroccan salad made with tomatoes, roasted bell peppers, olive oil, paprika, and fresh parsley. It’s essentially a less saucy and milder-tasting version of shakshuka made without eggs.
- Zaalouk. Zaalouk is a popular Moroccan dip made with eggplant, fresh tomatoes, garlic, olive oil, and spices and herbs like cumin, paprika, parsley, and cilantro.
- Maakouda. Maakouda refers to a type of potato fritter made with deep-fried mashed potatoes mixed with sautéed onions, garlic, cumin, and cilantro. It’s originally an Algerian dish that’s become popular in Morocco and Tunisia as well.
- Harira. Harira is a zesty tomato-based lentil and chickpea soup popular in the cuisines of Morocco and Algeria. It can be consumed at any time of the year though it becomes especially popular during Ramadan when it’s served to break the fast.
- Bissara. Bissara (or bessara, besarah) refers to a traditional North African soup made with dried and puréed split fava beans or split peas. It’s originally from Egypt though it’s become popular in Morocco as well, especially in the northern part of the country where it’s often served on its own or as a side dish to fish.
- Briouat. Briouats (or briwat) are small Moroccan pastries made with a variety of fillings wrapped in a paper-thin Moroccan dough called warqa. They can be baked or fried, sweet or savory, and rolled in triangular or cylindrical form.
- Khobz. Spend a day in Morocco and it becomes evident how important bread is to Moroccan cuisine and culture. Bread for Moroccans is what rice is to people from Southeast Asia.
- Batbout. Batbout (or mkhamer, toghrift, matlou‘) refers to a type of Moroccan flatbread. Made with semolina, white flour, and whole wheat flour, it’s basically the Moroccan equivalent to the Middle Eastern pita except it’s cooked on a stove top instead of being baked in an oven.
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- COUSCOUS. Couscous is one of the most popular vegetarian food in Morocco. Couscous is produced from teeny-tiny wheat semolina balls which have been cooked to make them soft and fluffy.
- ZAALOUK. Zaalouk is a traditional Moroccan cooked eggplant and tomato salad spiced with paprika, cumin, garlic, and herbs. Zaalouk is made of roasted eggplants add a layer of smoky flavor that is optional but suggested.
- HARIRA SOUP. Harira soup is a savory tomato-based soup. Harira soup can be topped with veggies, lentils, and chickpeas, and is satisfying enough to be a dish on its own.
- STUFFED MSEMEM. Stuffed msemen is a square-shaped dough that is mashed with a mixture of peppers, onion, and tomato before being grilled, rolled, and presented to-go!
- MOROCCAN CHICKPEA STEW. Moroccan Chickpea Stew in the slow cooker is rich and satisfying, with lots of vegetables. Moroccan Chickpea Stew is simple to prepare, nutritious, and absolutely tasty.
- Moroccan Sweet Potato Salad. Moroccan Sweet Potato Salad is one of the most popular vegetarian and vegan food in Morocco. Moroccan Sweet Potato Salad is made of sweet potato and you can add beans and chick peas as legumes.
- AUBERGINE (MOROCCAN EGGPLANTS) Aubergines are cooked and chopped eggplants in olive oil, garlic, and spices until tender enough to mash in this Moroccan Eggplant (Aubergine) Salad.
- BABA GANOUSH. Baba Ganoush is made of eggplant from the thick-skinned, purple-black bulbous eggplants used in French cooking to the petite, long bishop’s purple eggplants popular in Japanese cuisine.
- MARRAKESH SALAD. Marrakesh Salad is a terrific quick and easy salad full of crunchy carrots, chickpeas, and plenty of flavor. Marrakesh Salad is perfect for bringing to a potluck, serving alongside grilled chicken or fish, or stuffing into a wrap.
- MATBUCHA (MOROCCAN SALAD) Matbucha or Moroccan salad is a delicious dish to try. Matbucha is made of garlic and chili pepper. Matbucha is a cooked meal of tomatoes and roasted bell peppers is a little spicy.
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What is harcha? Harcha (حرشة) is a bread in the form of a galette that is prepared with durum wheat flour, butter or olive oil and milk or water. In the east of Morocco, harcha is also called mbesses. Harcha is baked on a hot plate or in a frying pan. In Arabic, harcha means 'rough'. Rough because it is sprinkled with semolina before baking.
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Harcha (ma ọ bụ harsha) bụ achịcha eghe nke Moroccan mere site na semolina.Ọ bụ ezie na ọ dị ntakịrị dị ka mụọ Bekee, ọ dị ka ọka wit na ederede na uto. Ntuziaka maka harcha dị iche site na ezinụlọ na ezinụlọ. Nke a bụ nnọọ ọgaranya na ọ na-eji bọta na mmiri ara ehi-ọ na-atọ ụtọ, karịsịa mgbe ọ na-ekpo ọkụ site na griddle!
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Harcha (Moroccan Semolina Bread) Harcha or Moroccan semolina bread looks a lot like an English muffin, but its texture is more akin to cornbread. It’s a wonderful mash-up of two breads we know and love. The word harcha means rough, which describes the bread’s coarse exterior due to the semolina.
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Harcha is a Moroccan pancake or flatbread from semolina and thyme often served with tea or coffee for breakfast or as a snack. Harcha in Arabic means “rough”, because it is sprinkled with semolina before baking. They also make an amazing combination with jam, cheese, or syrup made from melted butter and honey.
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Harsha (Harcha) means "rough or coarse" in Moroccan Darija . It is a traditional Moroccan pan-cooked flatbread made with fine semolina . It is often considered the Moroccan version of an English muffin, but its taste and texture are similar to cornbread if not better.
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Harcha (pronounced as “Harsha”) is a gluten free Moroccan Semolina Soft pan fried flat bread. This is often served as breakfast or as snacks with steaming cup of Mint tea or Coffee. It’s quite delectable in taste which tastes best with butter, cheese,egg salads,honey or jam. This is also called as “mbesses” in Morocoo.
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Moroccan harcha semolina pan fried. flatbread served with honey or syrup made from melted butter and honey. harcha is a traditional breakfast from the north of africa - download this royalty free Stock Photo in seconds. No membership needed.
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From canstockphoto.com
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