Moroccan Harcha

Ingredients

• 1.5 cups fine semolina
• ¾ cup fresh corn kernels (or frozen)
• ½ cup all-purpose flour
• ¼ cup unsalted butter, melted
• ⅓ cup granulated sugar
• 1 teaspoon baking powder
• 1 tablespoon orange blossom water
• ½ teaspoon salt
• ½ cup whole milk
• 1 whole egg
• 3 tablespoons olive oil for pan-frying

Instructions

1. 1

   Combine the semolina, flour, baking powder, and salt in a large mixing bowl, whisking until the powder is evenly distributed throughout, about 30 seconds.

2. 2

   Add the sugar to the semolina mixture and stir with a wooden spoon until the sugar dissolves slightly into the dry ingredients, about 20 seconds.

3. 3

   Add the corn kernels to the mixture and stir 10 times with the wooden spoon until the kernels are scattered throughout.

4. 4

   Crack the egg into a small bowl and whisk it with a fork until the white and yolk are fully blended and uniform in color, about 20 seconds.

5. 5

   Pour the milk into the same bowl with the whisked egg and stir with a fork until completely mixed, about 15 seconds.

6. 6

   Add the orange blossom water and melted butter to the milk-egg mixture and stir with a fork until the liquid is uniform and no streaks of butter remain, about 20 seconds.

7. 7

   Pour the wet ingredients into the dry mixture and stir with a wooden spoon until a thick, lumpy batter forms with no visible dry flour, about 1 minute. The batter should look grainy and slightly loose, like wet sand.

8. 8

   Place a 10-inch non-stick skillet over medium-high heat and add 3 tablespoons of olive oil, tilting the pan to coat the bottom evenly.

9. 9

   Wait until the oil shimmers and slides quickly when you tilt the pan, and a wooden spoon inserted in the oil sizzles immediately—about 1 to 2 minutes.

10. 10

    Using a damp spatula (dampen it under running water and shake off excess), scoop half the batter into the hot oil, then press and flatten it gently into a disk roughly 6 inches across and 0.5 inches thick, avoiding pressing so hard the oil splashes.

11. 11

    Cook the harcha without moving it until the bottom is deep golden brown and slightly crispy, about 4 to 5 minutes. You'll hear a steady sizzle; if it stops, the heat is too low.

12. 12

    Using a metal spatula, slide under the harcha and flip it quickly in one swift motion, keeping your face away from any oil splatter.

13. 13

    Cook the second side until it is also deep golden brown and crispy, about 4 minutes, with the same steady sizzle as the first side.

14. 14

    Slide the cooked harcha onto a cutting board and immediately divide it into 4 equal wedges by cutting from the center outward, like cutting a pie.

15. 15

    Repeat steps 10–14 with the remaining batter to make a second harcha, adding more oil to the pan if it looks dry.

16. 16

    Arrange the warm harcha wedges on a serving plate with the crispy side facing up, and drizzle with honey if desired. Serve immediately while still warm.

Tools you’ll need

• large mixing bowl
• wooden spoon
• fork
• small bowl
• 10-inch non-stick skillet
• metal spatula
• damp paper towel or cloth
• cutting board
• chef's knife

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