By Georgia Knoles
RABAT, Morocco — On any given day, filling homes and wafting through the streets of Rabat is the scent of harcha. The pan-fried, semolina flatbread is enjoyed daily by Moroccans with breakfast or afternoon tea. Its availability throughout the day makes it an overseen, undervalued part of local culture.
Its appearance and style of cooking resemble variations of pancakes everywhere. Yet, this crumbly, golden treat is unique to Morocco.
The making of harcha is an artform. The ingredients are few and simple, so the final product is determined by the skill of the maker.Read more