Author: Magan Leystra
Pictures: Fatima-Ezzahra Aqil
Friday (يوم الجمعة) is a sacred day in Moroccan culture, radiating energy through nearly every corner of society. At Roots, we see this day as an opportunity to strengthen the bonds within our community by organizing various cultural events and workshops. Recently, Roots’ summer session students were able to partake in one of these events by learning how to prepare two staples of Moroccan cuisine – mint tea and harcha.
Similar to an English muffin, harcha is famous for its crispy texture and the versatility of its flavor. While its origins are linked to the Middle Atlas region, this semolina-based pastry is prepared today by Moroccans from every region of the country, taking on different characteristics in accordance with regional or familial preferences. Harcha is usually eaten for breakfast or during tea time (kaskrout) with condiments such as honey, jam, cheese, or butter. Try your hand at this recipe and share your results with us in the comment section below!
In addition to harcha, mint tea is another fundamental piece of Moroccan cuisine. It is prepared by heating green tea leaves in a teapot (known as a bur-ad in Moroccan Darija) and then adding a generous serving of mint and sugar. Moroccans drink tea several times a day during meals and snack breaks. Click on this recipe and enjoy your very own snack time.
Students at Roots learned how to make this delicacy through observation and hands-on practice. The process of Harcha preparation begins by mixing flour, semolina, salt, sugar, yeast, and baking powder in a large bowl. Next, add olive oil to the dry mixture and mix well. Then add water. Finally, use a large frying pan or hot plate to cook the pastry, flipping to make sure both sides are fully cooked. To learn about more Moroccan delicacies and their preparation, sign up for a course at Roots. We can’t wait to learn and grow together!
