Ingredients
2 and 1/2 cup corn or wheat semolina
1/3 cup sugar
8 tbsp butter
2/3 cup milk
1/2 tsp salt
Photo added on
Photo author
Aliana
Method
Mix the dry products. The butter is melted and poured them by interfering with his hand. Make up the milk little by little to obtain a thick paste. With hands form small balls that are flattened. Put in a Teflon frying pan over medium heat and bake about 10 minutes on each side or until browning. Traces not burn. Serve warm, with cut and brushed optional with fresh feta cheese, jam, honey, cottage cheese.
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Difficulty
Easy
Tested
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Comments
Nice recipe shtteya do oshe now Akolko days last approximately'll travel the debt
Do not worry, withstand at least a week, if not Sparta. In paper bag and as cool. But my husband is coming by car from Morocco, summer lasts at least three days, and when he comes, nor Harsha nor bagrir nor rgayf are rotten or dry.
did Harsha as described in this recipe and get something totally different from the picture, did not become so fluffy nor can be cut in the middle, I assumed that you forgot to write soda in the recipe accordingly let google and comes with baking powder recipe and meal, not corn flour and image are exactly such as this, that is the recipe and picture no connection ... Still, for the record, what you get in this recipe was good, we ate them just for breakfast ...
Incredibly, almost four years later, yesterday saw the comments! Wild Child, meanwhile, is clear to me what led to confusion in the recipe. My ex-husband did most Moroccan recipes and obviously in their end in Morocco using corn meal, while the spread is actually durum wheat semolina. And I with my knowledge of the time, does not distinguish between fine ground corn meal and corn flour, moreover May and I had not seen until recently just cornmeal. Anyway, the recipe is made at home with corn meal, while the majority of Moroccans make a meal of durum wheat. You're not just in this recipe, and several others that I published just such a discrepancy there. Anyway, I want to say that no raising agent in the recipe. I did them last twice with semolina, difference in texture than those of my former man not only in taste. Rolls NOT fluffy. What prices Bulgarians - soft and fluffy bread, not love of Moroccans. They mass haste, pushed the middle of the rolls and eat as hard crust. That is. Not a bug that Harsha are tight, they have such. My recipe Moroccan baker confirm it after reading the comment you yesterday, I went specifically to ask.
changed the flour meal products in the recipe.