Zaatar and Black Olive Harcha

READY IN: 40minsYIELD: 16 small (5 cm) harcha


  • 250gsemolina (plus more for coating)
  • 75gbutter, room temperature
  • 100mlmilk
  • 1teaspoonbaking powder
  • 3tablespoonsza’atar spice mix
  • 2tablespoonsblack olives, pitted and finely chopped
  • 1teaspoonsalt

  • In a medium sized bowl mix together the semolina, zaatar, olives, baking powder and salt.
  • Add the soft butter and mix using your hands, making sure that the dry mixture is moist.
  • Add half of the milk and mix again. Keep adding milk, gradually, until you obtain a dough consistency that you can shape in your hands. Depending on the type of semolina you will be using, the amount of milk will vary. Let the harcha dough rest for 20 minutes to allow the semolina flour to absorb the milk.
  • Divide the dough into equal sized balls and flatten them into 1 cm thick discs or any other shape.
  • Coat the harcha discs with more semolina on each side to obtain a crispy texture once cooked.
  • To cook them, place them in a warm pan over medium-low heat and cook on each side for 5 minutes or until golden on each side.
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