Moroccan corn and semolina harcha galette with cheese stuffing

Cornmeal or polenta grits takes a common Harcha galette to a whole new level of flavour and texture. In some parts of Morocco, cornmeal is a big thing as it's used to make couscous, bread, galettes and sweets.

Making a 100% cornmeal harcha would be a difficult thing to achieve since the mix will constantly crumble, leaving you nowhere near a perfectly shaped harcha. Mixing the cornmeal with regular coarse semolina will get you there.

I usually go for 30% polenta and 70% regular coarse semolina. It's my safe ratio.

I like to stuff this particular harcha with a homemade jben (substitute with cream cheese) which I like to flavor with thyme or oregano.






Ingredients
Serves 2
Prep: 7 min - Cooking: 15 - 20min
  • 75 g of coarse semolina + extra for the sprinkling
  • 45 g of polenta/cornmeal grits
  • 1/2 tsp of salt
  • 1/4 tsp of baking powder
  • 10 ml of olive oil
  • 70 ml of water
For the filling
  • 4 tbsps of jben./cream cheese
  • A good pinch of thyme/oregano
  • A good pinch of ground black pepper


Preparation

Mix dry ingredients with the oil. Work these ingredients with your fingers making sure all grains have been properly coated. This should take about 15 seconds.

Slowly incorporate the water to the mix and bring the dough together. It does not need any extra work. The mix will absorb the liquid quite fast.



Halve the dough, flatten the first part no more than 3 mm. Delicately spread the cheese without getting to the edges.

Slightly oil a thick non-stick skillet with oil, lightly sprinkle with semolina.

Sprinkle a work surface with semolina. I find it easy to shape my harcha over aluminum foil or directly in the pan before placing it over the cooker.

Flatten the rest of the dough between your palms and place it on top of the cheese very much in the middle. Try as much as you can to spread it all the way through and cover the cheese.

Flatten the harcha and use your fingers around the edges to shape a perfect circle. Basically, this harcha should be 4-5 cm thick but no more. Ideally, cheese should be trapped inside and nothing peeks out.

You could also use a round cutter and make individual mini-harchas.




Place the pan over medium heat in the first 2 minutes then bring it down to low heat (I use 3/4 over 12 in my electric cooker).

Cook each side for 7 minutes. Flip over using the back of a plate to cook the other side.

Serve warm or at room temperature during the same day.


For a variation with spring onion (a regional specialty), just chop in 1 spring onion and mix it with the dough.



For more harcha recipes (baked or cooked in a skillet), check these posts:






2 comments :

  1. I'll try this since I live in "polenta land" (northern Italy!)
    Joan

    ReplyDelete
    Replies
    1. Well that's convenient! Enjoy!

      Delete

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