Head to Morocco with these semolina-based pancakes with a sandy, melt-in-the-mouth texture. When we start we don't stop. There are a multitude of Harcha recipes, both Moroccan and Algerian, more precisely Harcha Kabyle, which I will publish soon. My mother often prepared them for us on Fridays which at home (in Algerian) is the weekend, accompanied by a good glass of mint tea, total happiness 🙂 This Moroccan version is made from fine semolina and milk to pick up the dough, very easy to prepare even for beginners. These pancakes are pan-fried in less than 10 minutes. They are eaten hot drizzled with honey, butter, or like my little lylou without anything, she loved it…. they are sufficient unto themselves.

A word of advice, cook them over low heat so that the inside can cook. The next day I reheated them slightly and they were also good for breakfast, enough to start your day off right.