January 15, 2015

Moroccan Semolina Cookies. {Recipe}

peggy markel

Recipe: Moroccan Harscha

Bahija, our chef in Morocco, loves to surprise us with new things! She’s always pulling new recipes from her repertoire and sharing her secrets. This past November she made us delicious Harscha (semolina cookies)—perfect served with Moroccan mint tea.


1 lemon to zest

500 grams fine semolina flour

180 grams white flour

¾ cup vegetable oil

¾ cup sugar

28 grams baking powder

3 eggs

water (enough to make the dough soft but not too soft)

pinch of salt

Mix all ingredients and set aside to rest for 15 minutes.

Pinch a walnut-size ball of the dough and roll in additional semolina flour before rolling between your hands with a light touch. Press down to flatten out slightly on a cookie sheet, covered in baking paper.

Bake at 375 F for around 10 minutes or until golden.



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Author: Peggy Markel

Editor: Rachel Nussbaum

Photo: Peggy Markel

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