Harcha – Moroccan Semolina Skillet Scones are a quick and easy recipe that’s perfect for Brunch or a lazy weekend breakfast!
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
- Bazlama – Turkish Yogurt Flatbread
- Yemeni Semolina Pancakes
- Thai Peranakan Pancakes
- Pol Roti – Sri Lankan Coconut Flatbread
- Apple Arepas
- Swedish Pancakes
- Parsi Chapat
- Native American Bannock
…oh and don’t miss this fabulous Roundup of Moroccan Recipes to enjoy for every meal…
IN THE MAKING
Although it is usually eaten with jam, these were relished with peach butter.
Harcha – Moroccan Semolina Skillet Scones
- 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
- 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.