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How do I get the perfect crispy crust on Moroccan harcha?

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My harcha comes out tasty but never quite gets that perfect crispy crust like I’ve had in Morocco. Any tips on how to achieve it?

3 Answers
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To get that crispy crust, make sure to cook harcha over low heat and use plenty of semolina to coat the dough. Let it cook slowly to develop the perfect golden crust.

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Use a well-greased skillet and cook the harcha on low heat. Patting the dough with semolina before cooking helps create a crispier surface.

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The secret to a crispy crust is low and slow cooking, and be generous with the semolina when forming the dough. Also, avoid flipping it too soon!

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