Seasonal Recipes

Moroccan Semolina Bread

Moroccan Semolina Bread Ramadan Recipe

moroccan semolina bread recipe


2 cups semolina
2 cups milk
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 cup plus 2 tablespoons oil (I use a mix of sunflower and olive oil)
1 to 2 tablespoons butter (for your pan)


Set your over to 360*, butter a glass or cast iron pan with 1 to 2 tablespoons butter and dust with semolina. Sift your semolina, baking powder, salt, and sugar in a medium bowl. Using your hands work the oil into the semolina mix until the mix is evenly coated. Add your milk and mix to combine. Pour the mixture into your prepared pan and dust the top with more semolina. Eventhough the batter appears to be quite runny, the semolina will stay on top when sprinkled giving you that nice crunch once its baked. Bake your harcha for approximately 20 minutes or until cracks form on the top of your harcha and its golden brown in color. If you feel the harcha is already baked yet the color is not golden, place your harcha under the broiler until the color is obtained.

moroccan semolina bread recipe 1

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