Waiting for a cook

Harcha

Morocco

What we know so far

Harcha is Morocco's semolina griddle bread: a crumbly, buttery round with a rough, sandy crust, made in minutes from fine semolina, butter or oil, and milk or water, and cooked in a dry frying pan. It is eaten warm at breakfast and at tea time, split and spread with butter and honey, jam or soft cheese, and it is one of the breads of the Ramadan table. The name means "rough", for the texture the semolina gives it.

The draft was written from 3 published sources and holds 7 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Harcha

Morocco

What we know so far

The draft was written from 3 published sources and holds 7 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting