Making Moroccan Harsha

I’ve always had a love/hate relationship with bread.

I love eating bread. All kinds. Biscuits, zucchini bread, white bread, cranberry nut bread, baguette – you name it, I’ll eat it.

Except I don’t really have the body type to sustain my love for bread, so I have to keep my intake in check. In America I didn’t find this very difficult (most of the time).

Never has my love/hate relationship with bread been as insurmountable as here in Morocco. Much to my delight, I’ve been introduced to many new types of bread… much to my chagrin, they make up the majority of my daily diet.

Meet harsha, one of my best friends and biggest foes in Morocco. Harsha is a hearty bread that reminds me of a thin cornbread that I have a hard time resisting. There are two types: “big” harsha is fried in a large griddle and “little” harsha is made into individual pieces and baked, similar to cookies.

A few weeks ago I tried my hand at cooking harsha sgira (little harsha) for the first time. Here’s the recipe if you want to try a little taste of Morocco at home!

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Ingredients:
1 kilo of fine semolina
2 cups of sugar
2 cups of flour
2 cups of oil
4 packets of baking soda
5 cups of water
Dash of yeast
Dash of salt

To make, add all ingredients (except water) at once to a large mixing bowl. Stir mixture in large movements with your hands. Slowly add water as you stir the mixture. When fully mixed together, take spoonfuls of dough and roll into balls with rough semolina. Place on pan. Bake in oven until lightly browned.

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EDITOR’S NOTES:
*Here “cup” literally means a glass drinking cup (visible in first photo), not a measuring cup
*My family doesn’t speak English so this is all translated from Arabic, and hopefully correct!

bssHHa! To your health!

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3 thoughts on “Making Moroccan Harsha

  1. this is awesome!! I’m so sorry that I’m just now catching up on all your posts. What an incredible time so far though!!!! I hope you’re doing great, and that you know you’re in my heart and mind all the time <3

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