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Makes 16 5 cm small harchas<\/em><\/p>\n \u2022 In a medium sized bowl mix together the dry ingredients; semolina, sugar, baking powder and salt.<\/p>\n \u2022 Add the soft butter to dry mixture and using your hands, mix them together making sure that the dry mixture is now moist.<\/p>\n \u2022 Add half of the milk and mix again. Keep adding milk until you obtain a dough consistency. Depending on the type of semolina you will be using the amount of milk will vary.\u00a0Let the harcha dough rest for 20 minutes to allow the semolina flour to absorb the milk.<\/p>\n \u2022 Divide the dough into equal sized balls and flatten them into 1 cm thick discs or any other shape.\u00a0<\/p>\n \u2022 Coat the harcha discs with more semolina on each side to obtain a crispy texture once cooked.\u00a0<\/p>\n \u2022 To cook them, place them in a warm pan over medium-low heat and cook on each side for 5 minutes or more until golden on each side.<\/p>\n \u00a0\u2022 Serve warm with anything you fancy!<\/p>\n \u2022 The traditional topping for harcha in Morocco is melted honey and butter syrup. To make the syrup, heat equal portions of honey and butter until melted. You can also add some drops of orange blossom water to the syrup.\u00a0<\/p>\n<\/div>\nMETHOD<\/strong><\/h3>\n
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