Harcha ( ar, حرشة, ḥarša) is a griddle- or pan-cooked

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

flatbread native to the

Middle Atlas The Middle Atlas (Amazigh: ⴰⵟⵍⴰⵙ ⴰⵏⴰⵎⵎⴰⵙ, ''Atlas Anammas'', Arabic: الأطلس المتوسط, ''al-Aṭlas al-Mutawassiṭ'') is a mountain range in Morocco. It is part of the Atlas mountain range, a mountainous region ...

Morocco Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria t ...

, and also found in Algeria.

Preparation

The cakes are made from a dough of semolina,

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...

, and

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

or water, and leavened with

baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increas ...

. The dough may also contain some sugar. The dough is formed into rounds and then cooked on a hot

griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...

or flat pan. The use of semolina gives harcha a crumbly texture comparable to cornbread. In

Rif The Rif or Riff (, ), also called Rif Mountains, is a geographic region in northern Morocco. This mountainous and fertile area is bordered by Cape Spartel and Tangier to the west, by Berkane and the Moulouya River to the east, by the Mediterrane ...

, Morocco,

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

, thinned with water, can be used instead of milk. Harcha can be made into small breads, or large ones the size of a truck tire.

Serving culture

Harcha is commonly smeared with honey and butter, and served with

mint tea Maghrebi mint tea (Maghrebi Arabic: , ''atay''; ar, الشاي بالنعناع, aš-šhāy bin-na'nā'; ), also known as Moroccan mint tea and Algerian mint tea, is a North African green tea prepared with spearmint leaves and sugar. It is ...

during breakfast or as a snack. It is also one of the breads consumed during Ramadan. It can also be served like a sandwich, stuffed with cheese or with meat confit. Finally, it can be crumbled and used as a tender bed for stew.

Variants

Terminology for the bread may vary across Morocco and Algeria. Agronomy specialist Mike Sissons for example mentions the term "mbesses" as a variant of harcha. Mbesses however may instead refer to a sweet cake found in Algeria, also called Khobz Mbesses which has similar but not identical ingredients. In the late 19th century, Algerian bakers who migrated to

Fes Fez or Fes (; ar, فاس, fās; zgh, ⴼⵉⵣⴰⵣ, fizaz; french: Fès) is a city in northern inland Morocco and the capital of the Fès-Meknès administrative region. It is the second largest city in Morocco, with a population of 1.11 mi ...

, Morocco, introduced a type of bread called El Khobz El Harcha, which was made by sprinkling semolina on the bread before putting it in the oven. This is clearly different from and should not be confused with Harcha, which is entirely made from semolina flour and other ingredients such as milk. In the rural hinterland of Algiers, it is commonly called ''harchâya'', and the term ''ragda'' is used elsewhere in Algeria.

References

{{Cuisine of Morocco Algerian cuisine Moroccan cuisine Pancakes

Preparation

Serving culture

Variants

See also

References