The food you choose to eat can have a direct impact on your ability to enjoy life to it’s fullest. Perhaps the most obvious positive effect of food is the pleasurable feeling you get from eating a good-tasting meal.
On today’s episode on African food,we will be talking about bread and exploring one of the African countries “morocoo” to be precise. Bread as we all know is a food made of flour,water and yeast mixed together and baked. There are lots of varieties associated with bread and different ways on how people bake to their own taste.
The Moroccans have a special kind of bread known as “HARSHA or HARCHA”.(different spelling, same meaning). Harsha is a popular Moroccan bread. It is traditionally fried in a pan until it develops a soft,crumbly texture. Most Moroccans prepare it for breakfast or as an afternoon snack,serving it with butter,cheese or honey. Although it looks a bit like an English muffin,it’s more like corn bread in texture and taste.
Ingredients in making Harsha.
1. 2 cups (250g) fine semolina.(not durum floor)
2. 3 tablespoon sugar.
3. 2 teaspoon baking powder.
4. 1/4 teaspoon salt.
5. 1/2 cup(125g) soft or melted butter.
6. 1/2 to 3/4 tablespoon(120 to 180 millimeters) milk.
7. Optional 1/4 cup coarse semolina (coarse means having a large particle in it or the texture not being smooth).
1. In a mixing bowl,blend together the fine semolina,sugar, baking powder and salt. Add the butter and blend with your hands or a wooden spoon until the mixture is the consistency of sand and the semolina grains have all been moistened.
2. Add 1/2 cup of milk,mix until the dough forms. It should be quite moist,wet and almost easily packed in large mould. Add additional milk if necessary to achieve this consistency.
3. Shape the dough into balls or any size that you like and leave the dough to rest for a few minutes.
4. Pre heat a griddle or a frying pan over medium low heat. While the griddle is heating,roll the balls into the coarse semolina ( if using) and flatten each ball into a disc of about 1/4 inch thick or a bit thicker if you like.
5. Cook the harsha over fairly low heat,about 5 to 10 minute on each side until they turn a pale to medium golden color. Flip only once and check occasionally to be sure the harsha are not coloring too quickly,as they need more time to cook all the way through.
There are other methods of recipe you can use as well. Most people may not like a plain bread and would love to add more ingredients to it. You can stuff your harsha with some of your favorite savory ingredients such as onions, herbs, olives and cheese. This should be added when mixing the dough.
6. Serve immediately with jam,cheese or butter. Eating your harsha when hot is more tasty then when cold.