Harcha – Moroccan Semolina Skillet Scones

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Last Updated on January 12, 2020 by Chef Mireille

Harcha – Moroccan Semolina Skillet Scones are a quick and easy recipe that’s perfect for Brunch or a lazy weekend breakfast!

 

 

Harcha - Moroccan Semolina Skillet Scones

Do you LOVE Moroccan food as much as I do? That perfect balance of Middle Eastern, French and African fusion. It makes a lovely breakfast as is with fruit preserves or peach butter as I had here. Add some salty cheese for more flavor to this meal – Cypress halloumi, the Middle Eastern grilling cheese, would be great or some aged Manchego.

There are such a large varieties of pancakes and flatbreads in the Middle East and Arabic North Africa.  These quick and easy skillet cooked scones are just one of the delicious varieties. If you can’t source semolina, cornmeal would also be a great substitute. If you’d like a little extra flavor, you can also add a splash or rose water or orange blossom water.

Before we get to today’s recipe, let’s take a look at some other pancakes and flatbreads you might want to try for weekend breakfast/brunch!

After they are cooked, they reminded me of scones – hence the description.

Brunch Pancakes & Flatbreads

…oh and don’t miss this fabulous Roundup of Moroccan Recipes to enjoy for every meal…

https://globalkitchentravels.com/2018/01/moroccan-recipe-roundup/

IN THE MAKING

harcha

Although it is usually eaten with jam, these were relished with peach butter.

See also  Gluten Free Coconut Almond Brownies

Harcha - Moroccan Semolina Skillet Scones

Moroccan Scones
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Harcha – Moroccan Semolina Skillet Scones

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Brunch
Cuisine: Moroccan
Servings: 8

Ingredients

  • 2 cups semolina
  • 2 ½ teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 9 tablespoons melted butter
  • 2/3 cup milk
  • oil for frying

Instructions

  • In a large bowl combine semolina, baking powder, sugar and salt. Mix to combine.
  • Add butter and mix. Add milk and mix until just combined.
  • Turn dough onto a lightly dusted surface with semolina.
  • Roll out until ¼” thick.
  • Using a cookie/biscuit cutter dipped in semolina, cut out scone shapes.
  • Brush a griddle with a little oil. Fry until golden brown on both sides.
  • Serve with jam.
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani

    I made these too and we all loved them. I wasn’t expecting them to be so addictive — but I couldn’t stop myself from snacking on them. I love your crinkly cut harcha.

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