Home Savory Harchas with tapenade

Harchas with tapenade

Difficulté : Medium
Catégorie : Savory
Cout : Affordable
I was in Morocco last week and came back with lots of new recipes. I suggest these original harchas, stuffed with homemade tapenade express. A delight for the aperitif ! The harchas are durum wheat semolina cakes widely consumed throughout the Maghreb. This version with tapenade was given to me by my friend Lala Meryem, and Bouchra. I thank them again for agreeing to share this delicious recipe with us here! You can cook them in a pan or even in the oven. 

Ingredients:

Tapenade : 

  • 225g of black olives
  • 5 sprigs of parsley
  • 1 half clove of garlic
  • 25g of anchovies
  • 10g of olive oil


Harchas:

  • 620g of fine semolina (not couscous semolina!)
  • 100g of semi-salted butter
  • 60g of oil
  • 1 teaspoon of salt
  • 2 packets of baking powder
  • 175g of whole milk
  • 150g of water

First, prepare the tapenade.
Put the olives, garlic, parsley and olive oil in a container or blender.

You can add anchovies to it!

Blend to obtain a tapenade that is not too fine.

Taste it, it’s already delicious!

Pour the fine semolina into a container.

Melt the butter.

Pour the oil and melted butter into the semolina.

Add the salt and mix by hand to impregnate the semolina with fat.

Set aside 175g of this mixture in a separate container. This will help us for the future. Pour the baking powder into the remaining semolina (not the 175g!).

Pour in the water and milk.

Mix and let the semolina absorb the liquid for about 20 minutes.

Scoop out a ball as big as an egg. Make a cavity in the center.

Place tapenade on top.

Then close carefully.

Take a little of the semolina that has been set aside.

And sprinkle the surface of the ball.

Place the ball in a hot pan and flatten it by hand into a small disk.

Do the same for the rest of the ingredients. Turn the patties over when they start to brown.

Here we go! 

You can also put the unflattened balls in the oven at 180°C for 20-25 minutes.

The harchas will be even crisper.

I guarantee that you will have success at the aperitif ! If necessary, reheat them for 10-15 minutes in the oven at 165°C. You will then find the delicious crunchiness. 

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