Harcha Without Milk: 8 Simple Ingredients for a Crispy Snack

Introduction

Harcha Without Milkis the perfect recipe to try. With just 8 ingredients simple and a quick cooking process, you can enjoy a delicious treat that’s both simple and satisfying. Whether you enjoy it with savory dips, as a side dish, or even topped with a bit of honey, this dairy-free snack is sure to be a hit. So, why not give it a try and discover just how easy it is to create a crispy, flavorful snack at home? Happy cooking!

What makes Harcha Without Milk so special?

It’s a twist on the classic Moroccan Harcha, a semolina-based bread that’s usually made with milk. But fear not, the result is just as delicious—crispy on the outside, soft on the inside, and full of flavor. Plus, with its minimal ingredients, this recipe is both cost-effective and versatile, making it a perfect addition to any meal. In fact, it’s just as simple as making a batch of homemade pita bread or even your favorite quick flatbread. So, if you’re a fan of easy-to-make snacks, this one is definitely worth trying. Ready to make this crispy, delightful treat at home? Let’s dive in!

What is Harcha Without Milk?

The name “Harcha” itself is derived from the Arabic word “harcha,” meaning “coarse” or “rough,” which describes the semolina texture of the bread.

Quick Overview

Making Harcha Without Milk is incredibly easy and doesn’t take much time—perfect for those moments when you need a quick snack or side dish. The semolina gives it a hearty texture, while the olive oil ensures that crispy golden finish. The result? A crunchy, satisfying treat that pairs well with a variety of meals, whether you’re enjoying it on its own or as a side to your favorite dish.

Preparation time: 15 minutes
Cooking time: 10-15 minutes
Total time: 30 minutes

Key Ingredients for Harcha Without Milk

Before you start, make sure you have the following ingredients on hand:

1. 150g fin semolina(2 cups)
2. 1 egg
3. 2 tablespoons granulated sugar
4. 7g vanilla sugar
5. 7g baking powder
6. 70g table oil (half a cup)
7. A pinch of salt
8. 150g water

Step-by-Step Instructions

Mix all ingredients well until the sugar dissolves and the mixture is well combined, add medium or fine semolina little by little, then yeast at the last stage.

If you notice that the mixture is still liquid, add a little semolina, the mixture should not be liquid or heavy. Grease the pan with butter and sprinkle it with semolina, then pour the mixture over the pan (it should be cold).

Shape the dough: Divide the dough into small balls and flatten each one into a thick disc or patty. You can make them as small or large as you prefer.

Cook the Harcha: Heat a non-stick skillet or griddle over medium heat. Once hot, place the dough discs onto the skillet. Cook each side for about 5-7 minutes, or until golden brown and crispy. Press gently on the discs to ensure they cook evenly.

Conclusion

Serve and enjoy: Once cooked, remove from the skillet and let them cool slightly. Serve warm with your favorite toppings or dips.