Memories of Afternoons Past and Harcha Recipe
Our afternoons were long and chatty, with topics ranging from empty gossip, to joyous chants, to heated political contentions. We laughed, we danced, we bestowed unsolicited advice upon one another. Such were our afternoons as a family in Morocco. My most vivid memory of them is in Temara where nieces, nephews, aunts and cousins all gathered in Aunt Habiba’s miniscule grange.
Our afternoon conversations were interrupted only by meals, sometimes by a collective walk outside to soak up the Atlantic breeze. Tea time was the most crucial moment of the afternoon, the climax of our enjoyment. It came around four o’clock, right after the adults paused to pray the Asr prayer, and the children took advantage of the lack of supervision to undertake whatever brief mischief they could, enjoying the sweetness of those otherwise forbidden pleasures such as sneaking out to the rooftop terrace, rummaging through the drawers and cabinets for little treasures, or annoying the life out of the chickens in the barn.
When tea time finally arrived, harcha was an expected treat. These galettes whose name means “coarse” were a habitual tea accompaniment, served with apricot jam at times, honey or a cheese spread others. My recipe of harcha is inauthentically made with cornmeal which yields very similar results to the original. For a more faithful preparation, use medium or fine semolina instead.
The embroidery in the picture is a 100-year-old shawl that belonged to my grandmother whom I’ve never met.
Harcha/Harsha Recipe
Yields 6
2 cups fine cornmeal (or semolina-non GF)
1 ½ tablespoons brown sugar
¾ teaspoon salt
1 teaspoon baking powder
¾ stick (6 tbsps) unsalted butter, at room temperature
¾ cup warm milk or buttermilk
Combine the dry ingredients (first four) together in a large mixing bowl.
Work the butter into the cornmeal or semolina with your fingers until the mixture is sandy.
Mix in the buttermilk or milk to moisten the cornmeal or semolina. Form a ball and let it soak up the liquid for 5 minutes.
Preheat a non-stick skillet over medium-low heat.
Spread the mixture on a flat surface sprinkled with cornmeal or semolina, about ½-inch thick. Cut circles using a cup or biscuit cutter. Carefully transfer the harcha discs to the skillet using a spatula. Cook the harcha 3 to 5 minutes per side, or until browned.
Serve warm with honey or jam and warm tea.
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Anna's Table — 02/28/2011 @ 11:55 pm
I was transported by your wonderful post. What lovely afternoons,where time seemed to stand still, enjoying the little pleasures of life. Now that's really "la bella vita". Can't wait to try your recipe and surprise my Moroccan fan.
Sanura at MyLifeRunsOnFood.com — 03/01/2011 @ 2:09 am
My grandmother has a similar recipe. I'm trying to visit her in California to learn how to make them. Like you, I watched her take balls of cornmeal and fry them in a black iron skillet. We serve ours with collard greens or maple syrup. This is a comfort dish for me, too.
Anonymous — 03/01/2011 @ 2:10 am
I've never tought to substitute cornmeal for semolina .
Tanx for the tip -
Nisrine Merzouki — 03/01/2011 @ 2:35 am
Anna, yes time seemed so still and we truly enjoyed our moments together. I hope these please your fan ;)
Sanura,I like the idea of serving them with collard greens. I'll have to try them with a savory dish sometime, maybe a salad or soup.
Anonymous, you are so welcome!
Bryan — 03/01/2011 @ 2:55 am
Nisrine, what great memories, and such a great bread I will have to try this.
Joanne — 03/01/2011 @ 11:35 am
These biscuits look absolutely delicious and it's so lovely that they are filled with so many good memories!
Dimah — 03/01/2011 @ 5:38 pm
Mmm, looks amazingly delicious!
lacaffettierarosa — 03/01/2011 @ 9:09 pm
such a lovely post. You know these little breads carry a striking resemblance to English muffins? Only, they are done with normal wheat flour rather than semolina or cornmeal.
citronetvanille — 03/02/2011 @ 3:36 am
Oh how gorgeous are those! I can see why they must be delicious with tea, hmmm so good!
Fresh Local and Best — 03/02/2011 @ 4:46 am
I love coarse, sandy textured biscuits with jam and soft cheeses – they are so comforting! Lucky you to have inherited a gift so beautiful from your grandmother. It's a nice way to remember her.
grace — 03/02/2011 @ 6:47 am
this is a new treat for me, but i get excited by any reason to break out my cast iron skillet! what a fabulous blog you have. :)
Jamie — 03/02/2011 @ 11:29 am
Beautiful, colorful memories and so makes me want to visit Morocco. Love the galettes! And that is one gorgeous shawl!
Figs, Bay, Wine — 03/02/2011 @ 2:27 pm
What a lovely way to live and a lovely way to grow up! That shawl is remarkable.
Chow and Chatter — 03/02/2011 @ 11:41 pm
wonderful post love your memories of Morocco and wow what a beautiful dish and table cloth
Rebecca
Juliana — 03/03/2011 @ 12:14 am
I never had harcha, and sure would love to try them…they sure look perfect with a cup of tea :-)
A Canadian Foodie — 03/03/2011 @ 5:10 am
What a precious keepsake the embroidered piece is… and how appropriate to lay a traditional recipe upon it. Every biscuit type of food is best made with buttermilk, I find. I love using it in baking. This looks like a corn biscuit similar to one my own grandmother used to make. I love corn biscuits for their sweetness and coarse texture.
:)
Valerie
Magic of Spice — 03/03/2011 @ 11:54 pm
What a gorgeous shawl, sorry that you were never able to meet your grandmother but so lovely that you have such a wonderful treasure in this garment. Your harcha look perfect and they are so wonderful with tea :)
Sylvie @ Gourmande in the Kitchen — 03/04/2011 @ 2:04 pm
These sound wonderful, especially like you said with some jam or honey. I happen to have some semolina on hand, I should try to make these.