Morocco Harcha (Semolina Flat Cakes) with Anise

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Morocco Harcha (Semolina Flat Cakes) with Anise

Morocco Harcha (Semolina Flat Cakes) with Anise
4–6 servings

100 g of Makfa wheat flour

1 packet of baking powder

250 g of packaged Makfa semolina

3 tbsp of sugar

1/2 tbsp of salt

125 g of butter

100 ml of milk

35 minutes (+ 1 hour 20 minutes for the flat cakes to rest)



1. Sift the flour into a large bowl, add the baking powder, the semolina, sugar and salt. Combine with the butter to form crumbs.

2. Warm up the milk but do not boil it. Add the milk gradually to the butter crumbs, and form stiff dough. Shape the dough into a bowl, cover with film and set aside for 20 minutes.

3. Form ping-pong size balls, then flatten them into flat cakes about 1 cm thick. Place them on a baking sheet covered with parchment; alternatively roll them in semolina and place them directly on a baking sheet; let stand for 1 hour.

4. Heat the oven to 200°C and bake the harcha for 30 minutes until golden.

5. Serve the flat cakes warm.

Cuisine Middle East cuisine
Dish type Desserts and Baking