Harcha: Moroccan flatbread made with semolina and olive oil

Huile d'olive de Nice PDO
Subtle flavour
Harcha : Galette marocaine à la semoule et l’huile d’olive
A PDO
Preparation
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Vegan Vegetarian

Ingredients

A PDO
For 7 galettes
  • Makes 7 harcha flatbreads:
  • 350 g fine semolina
  • 2 tablespoons of sugar
  • ½ teaspoon of salt
  • 1 sachet of baking powder
  • 70 ml of mild-flavoured olive oil
  • 150 ml of water
  • Zest of half a lemon
  • 7 fresh rosemary leaves
  • 100 g of semolina for rolling out the pastry

Tip

For this harcha recipe, we recommend the following olive oils: PDO Nice, PDO Nyons, AOC Languedoc, Lucques variety, Cailletier, Tanche, Négrette... To stay in the spirit of Mediterranean desserts, why not give olive oil magdalenas (Spanish madeleines) a go?

Instructions

  • In a food processor, blend the lemon zest with the rosemary leaves and the sugar until you have a powder.

  • In a mixing bowl, combine all the dry ingredients: semolina, baking powder, salt, and the mixture of sugar, rosemary and lemon zest.

  • Add the olive oil and mix until the mixture resembles coarse breadcrumbs.
  • Add the water, stir, and leave to stand for 10 to 15 minutes so that the semolina absorbs the water and olive oil and the dough becomes a little firmer.
  • Sprinkle a little semolina onto the work surface, roll out the dough on it with your hand, then cut out circles using a cookie cutter.
  • Heat a non-stick frying pan and cook the pancakes on both sides over a medium heat.
  • Allow 4 minutes’ cooking time on each side.
  • Serve hot or warm with honey or cheese, accompanied by tea or coffee.

Tip

For this harcha recipe, we recommend the following olive oils: PDO Nice, PDO Nyons, AOC Languedoc, Lucques variety, Cailletier, Tanche, Négrette... To stay in the spirit of Mediterranean desserts, why not give olive oil magdalenas (Spanish madeleines) a go?
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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