Similar to arepas, these cakes are known as harsha in Morocco. They are served for breakfast or snack, typically warm with honey or jam.


2 cups semolina (or cornmeal for GF)

1 ½ tablespoons brown sugar

¾ teaspoon salt

¼ teaspoon baking powder

¾ stick (6 tbsps) unsalted butter, at room temperature

¾ cup buttermilk or milk

Preheat a cast iron skillet over medium heat.

Combine the dry ingredients (first four) together in a large mixing bowl.

Work the butter into the semolina or cornmeal with your fingers until it appears like wet sand.

Slowly mix in the buttermilk or milk to moisten the cornmeal or semolina.

Gather the dough and spread it on a flat surface, 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 over low heat 5 to 8 minutes per side, or until cooked throughout and brown spots have formed on the surface .

Makes 6 cakes