Harcha (Moroccan semolina bread)

Harcha is very similar to American cornbread only harcha is usually cooked on the stove top using a cast iron skillet. Some harcha recipes call for butter but this recipe is made with oil and milk to obtain that rich cornbread like taste that I love so much. Since its made using only semolina, do not expect this bread to rise like a cake. I use medium course semolina when making this recipe but fine semolina works just as good. You can very well make this with soymilk and have yourself the perfect Vegan harcha.

2 cups semolina
2 cups milk
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 cup plus 2 tablespoons oil (I use a mix of sunflower and olive oil)
1 to 2 tablespoons butter (for your pan)

Set your over to 360*, butter a glass or cast iron pan with 1 to 2 tablespoons butter and dust with semolina. Sift your semolina, baking powder, salt, and sugar in a medium bowl. Using your hands work the oil into the semolina mix until the mix is evenly coated. Add your milk and mix to combine. Pour the mixture into your prepared pan and dust the top with more semolina. Eventhough the batter appears to be quite runny, the semolina will stay on top when sprinkled giving you that nice crunch once its baked. Bake your harcha for approximately 20 minutes or until cracks form on the top of your harcha and its golden brown in color. If you feel the harcha is already baked yet the color is not golden, place your harcha under the broiler until the color is obtained.

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