Harcha – Moroccan galettes // Healthy version

I love Harcha ! I can eat them on breakfast or tea time everyday if possible! yummy

What Harcha is, a kind of  semolina flatbread, pan cooked. Usually eaten during breakfast or tea time.

The recipe varies from a family to another,or a city to another, it can be prepared with either butter, olive oil, milk, fermented milk, olives, origan, tuna…. Freestyle everyone.

Harcha is best served with melted butter and honey, personally, I love to eat them as scones, associated with light cream cheese and jam.

Todays recipe, is a revisited one, with no oil/butter, making it less calorique and more affordable in therm of macros. As much as i enjoy them, i would love to be able to eat them as much as possible with love not regret ^_ ^



  • 350g of fine semolina
  • 100g of light cream cheese (0% or 3% fat)
  • 200ml plants milk (i used almond)
  • 1 tsp stevia (or sugar)
  • 1/2 tsp of salt
  • 20g baking power (=~ 1 package)


Mix all the dry ingredients (semolina, baking powder, stevia, salt), Add then the light cream cheese. mix all until the mixture is the consistency of sand and the grains have all been moistened.


Add milk and mix until dough forms, it should be easily packet into a large mound. additional milk can be added if necessary.

Shape the dough into balls for the wanted size, you can use dry semolina to help shape the dough if it sticks a bit. Leave it to rest a few minutes (5-10mins)

Heat a non-stick pan, flatten each ball into a disc about 2cm thick or more if you like.

Cook Harcha over low heat for about 5 to 10mins on each side until they become medium brown color. check occasionnaly to be sure the heat is not too high as the harcha need some time to be cooked all the way through.

better be served immediately with cheese, jam, or honey or butter, or marple sirop, or or or… choice is yours.





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