Harcha - Pan Cooked Semolina Bread

Aww what a beautiful memory, Wallace! 🥹 Love how food can transport us back to a specific place and moment, and your description of the early mornings in Fez sounds incredible. The olive oil and water version sounds like such a lovely way to recreate the experience 🥰 thank YOU for welcoming us into your kitchen and sharing this 💛

Oh no, we're so sad to hear this happened, Marguerite! It definitely sounds like something went wrong along the way. To help us troubleshoot, do you know what type of semolina was used? Fine semolina is important for this recipe, as coarser varieties absorb liquid very differently and affect the texture quite a bit. If possible, we'd also love to know whether any ingredient substitutions were made. With a bit more information, we'll do our best to figure out what may have happened 💛

J'ai pris de la semoule "grains fin" au supermarché

Heyy Marguerite, we’re so sorry again this happened, and thank you for clarifying. The recipe definitely shouldn’t need anywhere near that much milk, so I wonder if the “fine grain” semolina may still have been a bit coarser than the one we used when testing. Semolina can vary quite a lot depending on the brand and country, and adding that much extra milk would also make it much harder for the harcha to cook through.

In case it helps, step 1 of the cook-along mode shows the texture of the semolina we used. We’ve also updated the recipe with clearer notes on the type and texture of semolina needed, which we hope will make it easier for others to get the intended result.

Thank you again for flagging this. We really appreciate it, and we hope you have a much better experience if you ever feel up for giving it another try 💛