Harsch recipe - Moroccan bread
Breadcakes from the east Moroccan cuisine unites inTraditional elements of the Moorish, Arab, Mediterranean, African, Berber, Jewish and Middle Eastern cuisines. In the recipes of this cuisine there is a lot of simple and tasty baking. Harsha just refers to such. The simplest dumplings from semolina will please you over a cup of fragrant tea or with a glass of cold milk. Prepare just lightning fast! Traditionally they are served with honey or confiture.
- Brown sugar 3 tbsp. L.
- Semolina 350 g
- Milk 100 ml
- Butter 125 g
- Baking powder 2 tsp.
- Salt 0.25 tsp.
- Step 1 Prepare the products for cooking harshi: brown sugar, semolina, butter, milk, baking powder and salt.
- Step 2 In a bowl, mix semolina, sugar, baking powder and salt.
- Step 3 Dry the ingredients with a mop with soft butter.
- Step 4 Gradually add milk.
- Step 5 Put the dough in a lump and leave to rest for 5 minutes.
- Step 6 From the dough, tear off the pieces and roll balls of the size of a large sink.
- Step 7 From each ball form a cake with a thickness of 0.7-1 cm, dipped in semolina from both sides.
- Step 8 Put the baked goods on a well-heatedDry frying pan and bake. This takes about 10 minutes. The oven should be on low heat in order for the cakes to get baked from the inside and prematurely not blush.
- Step 9 Turn to the other side and bake for another 10 minutes.
- Step 10 Put the cakes on the plate. Bon Appetit!